Recipe: Peppernuts (pebernødder)

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Dear readers,

My all-time favourite christmas cookie is pebernødder! I haven’t seen them in England when I’ve been there for christmas so I’ve translated ‘pebernødder’ directly to English as ‘peppernuts’. I can’t begin to tell you how much my family, friends and I love these. The only problem when making these is that they get eaten faster than I can bake them. I hope you’ll like them too!


Peppernuts (600+ pieces)


250 g softened butter

250 g sugar

500 g flour

100 mL double cream (room temperature)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon powder

1 tsp ginger powder

1 tsp white pepper

1/2 tsp cardemom (powder)

2 tsp vanilla powder


  1. With an electric mixer, beat sugar and butter on medium to high speed until the sugar is dissolved and the butter mix gets a pale color.
  2. Add double cream  and beat at low speed to begin with.
  3. Mix the remaining ingredients in a separate bowl and then mix it all into the butter mix. You are probably going to have to use your hands for this.
  4. Knead the dough well until it’s firm and let rest for 15 minutes.
  5. Take chunks of the dough and roll them into thin sausages ( approximately 1 cm diameter) and cut them into small pieces (1 cm).
  6. Place them on a baking sheet. You can easily have between 140-150 peppernuts per sheet.
  7. Bake at 200 degrees celcius for 10 minutes or till golden brown around the edges.
  8. Let them cool and store them in an airtight box to keep them crispy :D

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