This is an authentic German Pfeffernusse recipe as you would find in Germany. German Pfeffernusse are traditional Christmas cookies and very popular. You can find them in any bakery or supermarket in Germany. Get some German tradition into your home with this recipe. The ingredient Hirschhornsalz, in English Hartshorn or Ammonium Carbonate, is a traditional Gingerbread (Lebkuchen) ingredient since hundreds of years and was originally taken from deer’s antlers. What is the difference to regular baking powder then? It makes the dough raise but not in height, it makes it wider. Alles klar? Let’s bake. Happy Baking!
Ingredients (20 pieces) Authentic German Pfeffernusse Recipe
50 g sugar
2 tbsp butter
250 g flour (whole grain if you like)
1/2 tsp Hirschhornsalz (Ammonium Carbonate) – The original German product can be found at Germandeli.com or use an American product:
Ammonium Carbonate (Baker’s Ammonia) 2.7 oz
2 tsp ginger bread spice – Edora Lebkuchen Gewurz (Gingerbread Spices) 1 – .05oz Package
1/4 tsp white pepper (point of the knife/Messerspitze)
1 pinch salt
125 g powdered sugar
1 tbsp rum
Baking Instructions Authentic German Pfeffernusse Recipe
- Heat butter, honey and sugar and melt it.
- Mix flour, egg, Hirschhornsalz and spices, add honey dough and knead it thoroughly with knead hooks.
- Form balls out of the dough and bake them on 190 C or 375 F for 12 minutes; bake the next portion only for 10 minutes.
- Make the glaze out of powdered sugar and rum and a bit of water.
- Spread glaze over the cooled off cookies and let them dry.
- Keep them at least 2 days in a tin box with a piece of bread or a piece of apple, so they get soft.
If you like you can make a dark chocolate glaze and spread it on half of the cookies, and have the other half white.