Pebernodder (Danish Peppernut) Cookies
These are another of my favorite cookies this time of year. They’re light and crisp, a little spice and buttery; I’m told they have that umami “savory” quality. They have all of those ‘exotic’ spices that go into all sorts of baking this time of year – cardamom, cinnamon, nutmeg – yum!
These are teeny-tiny rolled cookies. I have been hunting for a 1/2-teaspoon or even 1-teaspoon cookie or other scoop but no luck. So, for now it’s all hand rolling. It’s time consuming but it’s totally worth it not only for the cuteness factor – the small size is the perfect complement to this cookie’s taste.
The full batch will yield about 250 – 350 bite-sized cookies, depending how small you roll the dough. I had about 60 cookies on a sheet (14.5 x 15.5 inch baking sheet) and 5 or 6 batches at least. I lost count after all that… o.O
These cookies can be dangerous. You can easily grab handfuls and eat a couple dozen before you realize it. Whoops? Worth it.
Pebernodder
adapted slightly from All Recipes.
Makes ~ 250 – 350, depending on cookie size.
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp. cardamom, ground
- 1 tsp. cinnamon, ground
- 1/2 tsp. nutmeg, ground
- 1/4 tsp. white pepper, ground
- 1 tsp. salt
- 2 tsp. baking soda
- 2 3/4 cups all-purpose flour, or as needed
Method:
1. Preheat oven to 350°. Line 2 to 3 baking sheets with parchment paper or grease lightly.
2. In a mixing bowl, beat together butter and sugar until light and fluffy. Mix eggs in one at a time, until well combined. Add cardamom, cinnamon, nutmeg, and white pepper until blended.
3. In a medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to butter mixture, one cup at a time, until dough comes together.
4. Pinch small, 1/2-tsp. amounts of dough and roll into tiny balls. If you have it, use a round, 1/2-tsp. measuring spoon for reference. Place on prepared baking sheets, about 1 1/2″ apart.
5. Bake in preheated oven until bottom of cookies browns slightly, about 8-10 minutes. Remove and let cookies cool on baking sheet for 10 minutes. Remove to cooling rack to finish cooling. Store in an airtight container.
