So named because recipes typically include black pepper, pfeffernüesse (fef-ER-nyoos-uh) means "peppernuts" in German. These small spice cookies are known by many different names throughout Europe, where they're a popular treat during the holiday season.


18 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 65
Caloriesfromfat 44 %
Fat 3.2 g
Satfat 1.7 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 0.9 g
Carbohydrate 8.3 g
Fiber 0.3 g
Cholesterol 6.7 mg
Iron 0.4 mg
Sodium 68 mg
Calcium 13 mg


3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup butter, softened
3 tablespoons dark brown sugar
2 tablespoons granulated sugar
2 tablespoons water
1 large egg white
1/4 cup ground hazelnuts
1 tablespoon powdered sugar


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves), stirring well with a whisk.

Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add 2 tablespoons water and egg white to butter mixture; beat well. Add flour mixture and nuts; beat on low speed just until blended. Spoon batter evenly into 18 mounds (about 2 teaspoons each) 2 inches apart on a baking sheet lined with parchment paper.

Bake at 350° for 12 minutes or until lightly browned and almost set. Cool on pans 2 minutes. Remove from pans; cool completely on a wire rack. Sprinkle cookies evenly with powdered sugar.