Pfeffernusse - German Iced Spice Cookies
Pfeffernusse - German Iced Spice Cookies is a medium German recipe that serves 50. 80 calories per serving. Recipe by Geoff Cooper on YouTube.
Prep: 9 hrs 20 min | Cook: 15 min | Total: 9 hrs 55 min
Cost: $6.57 total, $0.13 per serving
Ingredients
- 2 tsp Lee Cooking Gvert Spice Blend (pre‑made German ginger‑spice mix)
- 0.5 tsp Baking Powder
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 290 g All-Purpose Flour (sifted)
- 25 g Ground Almonds
- 1 Large Egg
- 70 g Unsalted Butter (cut into cubes)
- 45 ml Heavy Cream
- 110 g Light Brown Sugar
- 80 ml Honey
- 290 g Icing Sugar (sifted)
- 60 ml Hot Water (adjust to glaze consistency)
Instructions
Prepare Spice Blend
In a small bowl combine the Lee Cooking Gvert spice blend, baking powder, salt, pepper, ground almonds, and all‑purpose flour. Stir until evenly distributed.
Time: PT5M
Melt Butter Mixture
Place butter, heavy cream, honey, and light brown sugar in a saucepan over medium heat. Stir constantly until the butter melts and the sugar fully dissolves, about 5 minutes.
Time: PT5M
Cool Butter Mixture
Remove the saucepan from heat and let the mixture stand for 5 minutes to cool slightly.
Time: PT5M
Combine Wet and Dry Ingredients
Pour the flour‑spice mixture into the warm butter mixture. Stir with a spoon until a uniform, sticky dough forms.
Time: PT3M
Add Egg
Break the egg into a separate bowl, then add it to the dough. Mix quickly until fully incorporated.
Time: PT2M
Shape and Wrap Dough
Gather the sticky dough into a log, wrap tightly in plastic wrap, and press to compact.
Time: PT5M
Chill Dough
Place the wrapped dough in the refrigerator for at least 8 hours, preferably overnight, until firm.
Time: PT8H
Preheat Oven
Preheat the oven to 180°C (160°C fan) / 350°F.
Time: PT10M
Temperature: 180°C
Roll and Portion Dough
Remove the chilled dough, cut in half, then each half in half again to make quarters. Roll each quarter into a 9‑inch (≈23 cm) sausage shape. Slice each log into 12‑13 equal pieces and roll each piece into a ball about ¾ inch (≈2 cm) in diameter.
Time: PT15M
Arrange on Baking Sheet
Line a baking sheet with parchment paper. Place the balls on the sheet, spacing them a little apart as they will spread slightly.
Time: PT5M
Bake
Bake the biscuits for 15 minutes, or until the tops are lightly golden and the edges are set.
Time: PT15M
Temperature: 180°C
Cool Completely
Transfer the baked biscuits to a wire rack and let them cool completely, about 30 minutes.
Time: PT30M
Prepare Icing Glaze
Sift 290 g icing sugar into a bowl. Add 3 Tbsp hot water and stir. If the glaze is too thick, add water a few drops at a time until it drips easily; if too runny, add a little more icing sugar.
Time: PT5M
Ice the Biscuits
Dip each cooled biscuit into the glaze, allowing excess to drip back into the bowl, then place on a wire rack set over a tray to catch drips. Let the icing set.
Time: PT10M
Final Set
Allow the iced biscuits to sit for another 15 minutes until the glaze is firm, then store or serve.
Time: PT15M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 13 g
- Fat
- 3 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: wheat, egg, dairy, tree nuts
Ingredient Substitutions
- Instead of Lee Cooking Gvert Spice Blend: homemade blend of star anise, cloves, mace, nutmeg, cinnamon, ginger, cardamom, ground coriander
- Instead of Baking Powder: baking soda + cream of tartar (1/4 tsp soda + 1/2 tsp cream of tartar)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of All-Purpose Flour: pastry flour
- Instead of Ground Almonds: almond flour
- Instead of Large Egg: egg replacer
- Instead of Unsalted Butter: margarine
- Instead of Heavy Cream: whole milk + butter
- Instead of Light Brown Sugar: dark brown sugar, coconut sugar
- Instead of Honey: maple syrup
- Instead of Icing Sugar: confectioners' sugar
Equipment Needed
- Saucepan
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk or Spoon
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Wire Rack
- Oven
- Ruler (optional)
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Melt butter mixture without scorching
- Wrap dough tightly before chilling
- Chill dough for at least 8 hours
- Roll dough to even 9‑inch logs
- Bake until lightly golden, not over‑baked
- Achieve proper icing consistency
Chef Tips from the Video
- Toast the ground almonds lightly before adding for a deeper nutty flavor.
- Weigh ingredients with a kitchen scale for best consistency.
- Use a silicone baking mat instead of parchment for easier release and less waste.
Troubleshooting
Dough is too soft and spreads excessively when baked.
Chill the dough longer (up to 12 hours) and make sure it is well wrapped. If still soft, add a tablespoon of extra flour.
Icing is too thick and does not drip.
Warm the glaze slightly and add a few more drops of hot water, stirring until smooth.
Icing runs off the biscuits too quickly.
Add a little more sifted icing sugar to thicken, or let the biscuits cool longer before glazing.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Can sit at room temperature for 2 days if kept sealed.
Make-Ahead Tips
- The dough can be prepared up to 2 days ahead and kept refrigerated.
- Baked biscuits can be stored for several days; re‑glaze just before serving for a fresh look.
Frequently Asked Questions
What is the cultural significance and history of Feffer Nissa in German Christmas cuisine?
Feffer Nissa are traditional German ginger‑spiced biscuits that have been enjoyed at Christmas markets and family gatherings for generations. The name reflects the peppery (Feffer) and spicy (Nissa) flavor profile, and the cookies are often served as a sweet accompaniment to mulled wine during the holiday season.
What are the traditional regional variations of Feffer Nissa within Germany?
In southern Germany, especially Bavaria, the biscuits may include a higher proportion of almond flour and are sometimes glazed with a thin honey‑sugar icing. In the northern regions, the spice blend can be milder, and the cookies are occasionally left plain without icing.
How is Feffer Nissa authentically served in German holiday celebrations?
Authentically, Feffer Nissa are served at room temperature on a decorative platter, often alongside other Christmas treats like stollen and Lebkuchen. They are typically enjoyed with a cup of tea, coffee, or a glass of Glühwein (mulled wine).
What occasions or celebrations is Feffer Nissa traditionally associated with in German culture?
Feffer Nissa are most closely linked to Advent and Christmas celebrations, appearing at Christmas markets, family bake‑offs, and as part of the Weihnachtsgebäck (Christmas cookies) assortment. They are also sometimes given as homemade gifts during the holiday season.
How does Feffer Nissa fit into the broader German holiday baking tradition?
Feffer Nissa complement the wide range of German Weihnachtsgebäck, which includes spiced breads, marzipan treats, and fruit‑filled pastries. Their distinctive ginger‑spice flavor adds warmth and depth to the overall holiday flavor palette.
What are the authentic traditional ingredients for Feffer Nissa versus acceptable substitutes?
The authentic recipe uses a German spice blend (Lee Cooking Gvert), ground almonds, honey, and a light brown sugar base. Acceptable substitutes include a homemade mix of star anise, cloves, mace, nutmeg, cinnamon, ginger, cardamom, and coriander, as well as almond flour in place of ground almonds.
What other German dishes pair well with Feffer Nissa?
Feffer Nissa pair beautifully with traditional German mulled wine (Glühwein), hot chocolate, or a simple cup of black tea. They also complement other holiday biscuits like Lebkuchen and Stollen on a festive dessert board.
What makes Feffer Nissa special or unique in German biscuit cuisine?
Feffer Nissa stand out for their complex spice blend that combines warm ginger, star anise, and cardamom with a subtle almond flavor, plus the characteristic thin icing only on the top. This combination creates a fragrant, slightly crunchy exterior with a soft, aromatic interior.
What are the most common mistakes to avoid when making Feffer Nissa at home?
Common mistakes include over‑mixing the dough, which can make the biscuits tough, and not chilling the dough long enough, leading to spreading during baking. Also, using too much water in the icing can cause it to run off the biscuits instead of forming a thin glaze.
Why does this Feffer Nissa recipe use a chilled dough rather than baking immediately?
Chilling the dough firms up the butter and allows the spices to meld, resulting in a tighter crumb and less spread in the oven. It also makes the dough easier to handle when rolling and cutting the sausage‑shaped logs.
Can I make Feffer Nissa ahead of time and how should I store them?
Yes, you can bake the biscuits up to two days ahead and store them in an airtight container at room temperature. For longer storage, freeze the baked biscuits and re‑glaze after thawing if desired.
What does the YouTube channel Geoff Cooper specialize in?
The YouTube channel Geoff Cooper focuses on home baking tutorials, especially classic and holiday baked goods, with clear step‑by‑step instructions and a friendly, approachable style.
How does the YouTube channel Geoff Cooper's approach to German baking differ from other cooking channels?
Geoff Cooper emphasizes traditional techniques while offering practical modern shortcuts, such as using a pre‑made spice blend for Feffer Nissa. He also provides detailed explanations of each step, making German recipes accessible to home cooks who may be unfamiliar with the cuisine.
Last updated: September 2, 2026
