Pebernødder
Small spiced cookies- Yield
- About 60 small cookies
- Active
- 30 minutes
- Total
- 1 hour, plus chilling
- Difficulty
- Easy

The story
Tiny, hard, bite-size spice cookies, pebernødder are eaten throughout Advent rather than only at Christmas. In many Danish homes a little bowl of them sits on the table every day in December, within reach of children passing through the kitchen. The name translates as “pepper nuts,” a nod to the pepper that, along with cinnamon and cardamom, goes into the dough's spice blend. A favorite Danish game is attached to these cookies, called “mus” (mouse): one child closes their eyes while the others secretly pick one pebernød on the table, then eats the cookies one by one until reaching for the chosen one, at which point everyone shouts “Mus!” It is a simple, harmless guessing game that introduces children to the idea of risk and reward by way of the cookie bowl. They are smaller and harder than Swedish pepparkakor, almost like little pebbles that slowly melt in the mouth after the first bite. For Danish American families, a bowl of pebernødder on the table all December long is one of the easiest everyday rituals by which children learn to count down the days to Christmas Eve.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter, cold and cubed
- 1 egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon baking soda
Method
- Pulse the flour, sugar, and cold butter until crumbly, then add the egg and spices and mix until a firm dough forms.
- Wrap and refrigerate at least 1 hour.
- Preheat oven to 350°F. Roll the dough into small marble-sized balls (about 1/2 inch), or roll into logs and slice into small rounds.
- Place on parchment-lined baking sheets and bake 8–10 minutes, until lightly golden.
- Cool completely; they should be small and quite firm — perfect for snacking throughout Advent straight from a tin.