Pfeffernüsse - German Spice Christmas Cookies | Food Wishes
Food Wishes
9 min, 16 sec
Chef John demonstrates the preparation of Pfeffernusse, a traditional German spice cookie, ideal for Christmas.
Summary
- Chef John introduces Pfeffernusse, a German cookie, and explicates the traditional recipe which includes a variety of warming spices but neither pepper nor nuts despite the name.
- He shares his personal recipe, starting with melting sugars with honey and water, then infusing with spices like cinnamon, ginger, cardamom, allspice, nutmeg, clove, and cayenne pepper.
- After heating the sugar and spice mixture just enough to dissolve the sugars, he lets it cool before adding salt, baking soda, heavy cream, and a beaten egg to form the cookie dough.
- The dough is refrigerated for optimal results before being scooped into small portions, rolled into smooth balls, and baked until just set without becoming crunchy.
- Once cooled, the cookies are dipped in a lemony powdered sugar icing and optionally decorated with sprinkles for a festive look.
Chapter 1
Chef John introduces the Pfeffernusse cookie, discussing its misleading name and why he believes it's the best Christmas cookie.
- The name 'Pfeffernusse' translates to peppernuts, though the original recipe includes neither pepper nor nuts.
- Chef John claims Pfeffernusse as the best Christmas cookie and proposes viewers make a batch to verify his claim.
Chapter 2
The process of making Pfeffernusse cookie dough, which includes melting sugars and infusing with spices.
- White sugar, brown sugar, and honey are combined with a splash of water and heated with cinnamon, ginger, cardamom, nutmeg, allspice, clove, and cayenne pepper.
- The mixture is heated just until sugars dissolve and spices are activated, then removed from heat to cool slightly.
- Salt, baking soda, heavy cream, and a beaten egg are added to the cooled mixture, followed by all-purpose flour to form a dough.
Chapter 3
The dough is rested in the fridge, portioned, and rolled into smooth balls before baking.
- After the dough is wrapped and rested in the fridge for a day or two, it is portioned on a parchment-lined baking sheet.
- A small sorbet scoop is used to ensure uniform size, and the portions are rolled between palms to create smooth balls.
Chapter 4
Chef John explains the precise baking process to achieve the perfect Pfeffernusse cookies.
- The cookie balls are baked in a preheated oven at 375 degrees Fahrenheit for 9 to 10 minutes until they form a dome shape and the bottoms turn light golden brown.
- The cookies are left to cool on the pan to room temperature before icing.
Chapter 5
The final touches include icing the cooled cookies and adding optional decorative sprinkles.
- The fully cooled cookies are dipped into a thick powdered sugar and lemon juice icing, then set on a rack to dry.
- Once the icing dries and becomes crisp, it creates a contrast with the soft, slightly chewy cookie underneath.
- Chef John demonstrates how to decorate the cookies with sprinkles and suggests using a festive cookie tin for presentation.