Pebernødder (Danish Peppernuts Cookies)
Christmas lights are beginning to pop up around Bergen, so this morning I decided I can start Christmas baking! I eased in with a simple Scandinavian classic: Danish pebernødder (peppernøtter in Norwegian and pepparnötter in Swedish). Pebernødder are tiny little ginger snap cookies spiced with cinnamon, cardamom, cloves, and pepper. I also like to add a bit of orange zest to mine.
Pebernødder are one of the most traditional Christmas cookies in Denmark, they’re easy to make, and I love that they’re so tiny that you can enjoy several at a time.
![Danish Pebernødder cookies](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08566-1-1024x684.jpg)
This recipe makes about a hundred peppernuts, which might sound like a lot, but they’re so tiny they’ll disappear surprisingly quickly. In fact, if you’re making this for your family you might want to double the recipe.
![zesting an orange](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08504-1024x684.jpg)
Orange zest is optional in peppernuts, but I think the citrus pairs really nicely with the warm spices in these cookies. I’ve also seen people use lemon zest in their pebernødder.
![dry ingredients for pebernødder](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08505-1024x684.jpg)
Different families will have their own pebernødder recipe, and you’ll see slight variations in the spices used – so feel free to experiment a little yourself! If you really love cloves you could increase the amount, or if you hate cardamom you can leave it out. I think these are pretty hard to mess up, so you can have a bit of fun making the dough.
![cutting pebernødder peppernuts cookies](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08506-1024x684.jpg)
Try not to over work the pebernødder dough. I mix all the ingredients in a large bowl with a wooden spoon, and then at the very end I use my hands to gather the dough together into a large ball. I don’t knead the dough very much, but instead I just press together until it’s all combined. Then roll out the dough into long sausages about as thick as your index finger, and slice 1 cm (1/2 inch) slices.
Some people don’t bother rolling the slices into balls, but I think the prettiest peppernut cookies are round so I always roll them into balls.
![rolling peppernut cookies](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08508-1024x684.jpg)
The peppernuts puff up a tiny bit in the oven, but they don’t spread too much so you can place them fairly close together on the baking sheet.
![Pebernødder lined up on a baking sheet](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08509-1024x684.jpg)
Bake the peppernuts for about 8 – 10 minutes. Bake for less time for softer peppernuts and longer for crunchy peppernuts (I bake mine for 8 minutes so they are crispy on the outside but still a bit soft in the center).
![peppernøtter ginger cookies](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08549-1024x684.jpg)
You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.
![Pebernødder (Danish Peppernuts Cookies) Pebernødder (Danish Peppernuts Cookies)](https://scandinaviancookbook.com/wp-content/uploads/2023/11/DSC08566-1-500x500.jpg)
Pebernødder (Danish Peppernuts Cookies)
Ingredients
- 9 tbsp butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 1/2 tsp ginger
- 1 tsp orange zest
Instructions
- Preheat oven to 390°F (200°C) and line a baking sheet with baking paper.
- Beat the butter and sugar together in a large mixing bowl. Add the cream and stir until light and fluffy.
- In a separate bowl, stir together the rest of the ingredients.
- Add the dry ingredients to the butter mixture, stirring first with a spoon before gathering the dough together in a ball with your hands.
- Roll the dough into long sausages about as thick as your index finger and then cut 1 cm (1/2) slices. Roll each slice into a ball and place on the baking sheet.
- Bake for 8 – 10 minutes, until the bottoms are golden brown. Cool on a wire rack and enjoy!
1 Comments
Elisa
December 18, 2023 at 11:25 am
This were so easy but delicious! I skipped the orange zest.