Pebernødder – Danish Christmas cookies

Pebernødder – Danish Christmas cookies

These little treat size cookies are ideal to make with or for the kids. They are in the shape of a round ball so easy to make – even for little ones – and they are small which is ideal for small tummies.

You will need:

500g flour, 1/4 tsp baking powder

1/4 tsp ground cardamom, 1 tsp cinnamon, almost 1 tsp white pepper, 1 tsp ground ginger, 1 tsp ground cloves.

200g butter

350g caster sugar, 2 eggs, 2 tbsp cream or milk.


Mix flour with baking powder and spices. Add cold, chopped butter and mix until butter is blended into the flour. Put aside. Whisk eggs with sugar until the sugar has dissolved. Add cream/milk. Add egg mixture to the flour and combine.

You can either roll the mixture into long “snakes” and cut each into small pieces the size of a hazelnut which you roll into a ball. Or you can just take dice size lumps of mixture and roll.

Put onto lined baking trays and bake in the oven at 200°C for 8-10 min. – till golden brown.

Cool and store in an airtight tin – although they will be gone in a flash.


Tip: you can make double portion of the mixture and leave it in the fridge to bake another day.