Sourdough pfeffernusse cookies are a must bake this holiday season! Full of warming spices and unique, crackly sugar glaze, these German pfeffernusse cookies made with sourdough starter are truly a unique addition to any holiday cookie tin.
These sourdough pfeffernusse cookies are actually fermented which means that you not only get the gorgeous flavors and aromas of gingerbread spices, you also get the hearty benefits and tangy flavors of sourdough.
If you love baking with warming spices alongside your sourdough starter, make sure you check out these sourdough gingerbread cookies, sourdough gingerbread cinnamon rolls and sourdough gingerbread crinkle cookies.
Why You'll Love This Recipe
All The Spices - these sourdough pfeffernusse cookies are full of warming, gingerbread spices like ginger, cinnamon, pepper, cloves, nutmeg and all spice. Together they create such a special blend of spices. You can also include ground anise and mace if you have them in your spice draw.
Make Ahead - these delicious sourdough pfeffernusse cookies actually get better with age! The glaze dries out a little bit and protects the cookie inside. The spices mature and the cookies just taste better, even a week after baking!
Great for Gifting - because these cookies have a longer shelf life, they are perfect for gifting! I love adding them to special cookie tins for a homemade sourdough Christmas gift.
What Are Pfeffernusse Cookies and Where Do They Originate?
Pfeffernusse cookies, hailing from German and Dutch traditions, are quintessential winter treats known for their aromatic blend of spices. The name itself translates to "pepper nuts," hinting at the pepper and nutmeg that infuse these cookies with a warm, spiced complexity.
Originating in the 16th century, these cookies were initially crafted as a festive indulgence, and their popularity has endured through the centuries, becoming an integral part of holiday celebrations.
If you'd like to bake another traditional German recipe, this sourdough stollen is a wonderful one to try.
What Spices Do You Need To Make Sourdough Pfeffernusse Cookies?
German Pfeffernusse cookies are renowned for their aromatic blend of spices that infuse these delightful treats with a warm and festive flavor profile. The traditional spice mix, known as "Lebkuchengewürz" or simply "Pfeffernusse spice," includes ground cinnamon, cloves, nutmeg, anise, mace and allspice, contributing to the cookies' distinctively spiced and fragrant character.
This harmonious combination not only imparts a rich and festive aroma but also elevates the flavor of the Pfeffernusse cookies, creating a perfect balance of sweetness and spice. Incorporating this homemade spice blend, often referred to as "Pfeffernusse spice" in German baking, adds an authentic touch to the recipe, inviting a delightful journey into the heart of German holiday baking traditions.
For this recipe, I have not used anise or mace because I could not find them, however if you are lucky enough to find them, please feel free to include them in your pfeffernusse.
How to Make Sourdough Pfeffernusse Cookies
There is no need to preheat the oven for these cookies when you mix the dough because the dough needs to ferment in the fridge for at least a few hours before they are shaped and baked.
In a small bowl, combine the cinnamon, nutmeg, ginger, all spice, black pepper, cloves, salt and baking soda and set aside.
In a medium sized mixing bowl, add the butter and brown sugar and whisk until well combined.
Now, to the butter and brown sugar add the vanilla extract, egg, molasses and sourdough starter. Whisk until the batter is light and fluffy. The sourdough starter will make the mixture seem a little marshmallowy.
To this bowl, add the flour and spices you combined earlier and mix with a spatula to form the cookie dough.
Cover with plastic and place into the fridge to ferment and firm up. You can leave the cookie dough in there for up to 24 hours, but a minimum of 2 hours is sufficient. The longer you leave it, the longer your sourdough starter has to do it's job.
When you're ready to bake
When you're ready to bake the cookies, preheat your oven to 350F (175C) and line two large baking trays with parchment paper.
Using a cookie scoop, form balls of dough and gently roll them in your hands before placing on the cookie trays. Allow around 2 inches between each cookie ball as they do spread a little.
Bake the cookies for around 15 minutes, or until the cookies are golden and firm to the touch with just a little crackling on top.
Remove from the oven and transfer to a wire rack to cool just a little.
While the cookies are cooling, add the water to the powdered sugar and stir to form a thick glaze.
Dip the warm cookies in the glaze and place on the wire rack until cool and the glaze is set.
Best Tips for Making Sourdough Pfeffernusse Cookies
Activate Your Starter: Ensure your sourdough starter is lively and active before incorporating it into the cookie dough for the best results in both flavor and leavening.
Room Temperature Ingredients: Bring the butter to room temperature for easy incorporation into the dough, promoting a smoother texture.
Optimal Flavor Development: Allow the cookie dough to rest at room temperature for at least 4 hours or overnight. This extended time contributes to the development of nuanced flavors and a more complex taste profile.
Finely Chopped Nuts: Enhance the texture of the cookies by finely chopping the nuts. This ensures even distribution throughout the dough, providing a delightful nutty crunch in every bite.
Generous Powdered Sugar Coating: Roll the warm cookies generously in powdered sugar. This not only adds a festive touch but also contributes to the traditional appearance and sweetness of Pfeffernusse cookies.
Embrace the spirit of the season by bringing these Sourdough Pfeffernusse Cookies to your holiday table. The marriage of sourdough tang and aromatic spices creates a symphony of flavors that captures the essence of festive indulgence. Share the joy of baking and savor the warmth of the holidays with each delightful bite. Happy baking!
Alternatives To Sugar Glaze On Sourdough Pfeffernusse Cookies
The recipe I am sharing features a sugar glaze that coats the sourdough pfeffernusse cookie. You can see that I have only dipped the tops of the cookies in this glaze. You can of course cover the whole cookie, including the base if you prefer.
If you don't want to dip the cookies in a sugar glaze, you can roll the warm cookies in powdered sugar. Give them a generous dusting and then allow them to cool on a wire rack.
How To Store + Freeze
These sourdough pfeffernusse cookies will last quite a while when stored in a glass jar or cookie tin. I've stored them for up to 3 weeks in a cookie tin and they were still delicious!
You can freeze these cookies once you've rolled them into cookie balls. Snap freeze them on a baking tray lined with parchment paper and once frozen transfer them to a zip loc bag. You can then bake them from frozen.
You can also freeze these cookies once they've been baked. Allow them to cool and then snap freeze on a baking tray lined with parchment paper. Do not apply the glaze until they're thawed.
Sourdough Pfeffernusse Cookies
Equipment
- Cookie Scoop
- 2 Large Baking Sheets
Ingredients
- 1 tsp Cinnamon (ground)
- ½ tsp Nutmeg (dried and ground)
- 1 tsp Ginger (dried and ground)
- ½ tsp All Spice
- ¼ tsp Black Pepper (finely cracked - see notes)
- ¼ tsp Cloves
- 3 g Salt (¼ tsp)
- 3 g Baking Soda (½ tsp)
- 150 g Brown Sugar
- 110 g Butter (softened at room temperature)
- 5 g Vanilla Extract
- 1 Egg
- 85 g Molasses
- 100 g Sourdough Starter (or sourdough discard)
- 330 g All Purpose Flour
Sugar Glaze
- 250 g Powdered Sugar (icing sugar or confectioners sugar)
- 20 g Hot Water (you might need a little extra depending on how thick or thin you want the glaze)
Instructions
- There is no need to preheat the oven for these cookies when you mix the dough because the dough needs to ferment in the fridge for at least a few hours before they are shaped and baked.
- In a small bowl, combine the cinnamon, nutmeg, ginger, all spice, black pepper, cloves, salt and baking soda and set aside.
- In a medium sized mixing bowl, add the butter and brown sugar and whisk until well combined.
- Now, to the butter and brown sugar add the vanilla extract, egg, molasses and sourdough starter. Whisk until the batter is light and fluffy. The sourdough starter will make the mixture seem a little marshmallowy.
- To this bowl, add the flour and spices you combined earlier and mix with a spatula to form the cookie dough. Cover with plastic and place into the fridge to ferment and firm up. You can leave the cookie dough in there for up to 24 hours, but a minimum of 2 hours is sufficient. The longer you leave it, the longer your sourdough starter has to do it's job.
When you're ready to bake
- When you're ready to bake the cookies, preheat your oven to 350F (175C) and line two large baking trays with parchment paper.
- Using a cookie scoop, form balls of dough and gently roll them in your hands before placing on the cookie trays. Allow around 2 inches between each cookie ball as they do spread a little.
- Bake the cookies for around 15 minutes, or until the cookies are golden and firm to the touch with just a little crackling on top.
- Remove from the oven and transfer to a wire rack to cool just a little.
- While the cookies are cooling, add the water to the powdered sugar and stir to form a thick glaze.
- Dip the warm cookies in the glaze and place on the wire rack until cool and the glaze is set.
Notes
These are amazing! I made them a couple days before Thanksgiving, refrigerated, then served on Thanksgiving Day. They were gone in no time. Perfect fall desert.
Making a double batch today to freeze.
I have Lebkuchen Gewürz, would I use 3&1/2 tsp? (the equivalent of all the spices added up). Looks like a great recipe!
Yes that will be perfect 🙂
Thanks so much for sharing the Sourdough Discard Directory and Cookbook! When I went to the link, I expected there to be a charge. thanks for being so generous!