Chocolate-dipped Danish spiced Christmas cookies (pebernødder)

Chocolate-dipped Danish spiced Christmas cookies (pebernødder)

What would Christmas time be without cookies? Boring, that’s what.

I love baking, and December is the time I get that extra motivation to get that oven running. Getting up early on a slow Saturday morning to stand in the kitchen, kneading dough and mixing cinnamon, spice, and everything nice while Christmas classics are playing in the background is one of my favorite things during Christmas time. It earns me the occasional weird look and headshake when the boyfriend stumbles out of bed and sees me dancing and singing along while stirring eggs and flour.

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Apart from that, my other favorite thing is eating the fruits of my labor, of course!

And today, I thought I’d share the outcome of my latest Saturday morning baking session with you: a Danish Christmas classic with a twist. Pebernødder are one of the most popular Danish Christmas cookies. They are a crisp, crumbly type of cookie, loaded with tons of flavorful spices, like cinnamon, cardamom, and ginger. They’re also really easy to make!

And then I went and dipped them in chocolate, just because. Here’s the recipe!

Recipe for Danish pebernødder with chocolate | The Copenhagen Tales

Chocolate-dipped “pebernødder”

125g butter, softened

125g sugar

250g flour

50ml heavy cream

½ tsp each of cinnamon, cardamom, and freshly ground black pepper

½ tsp each of natron and baking soda

½ tsp ground ginger

200g chocolate (I used white, but dark or milk will work as well)

In a large bowl, beat softened butter and sugar together using a hand mixer until frothy. Add the ginger and whipped cream and whisk to combine.

In a separate bowl, add all remaining ingredients except the chocolate and mix well. Add to the bowl with the butter and sugar, and stir with a big spoon until roughly combined, then use your hands to knead to a stiff dough.

Pick up small pieces of the dough and roll them in your hands to form a little ball. Flatten slightly and place on a baking sheet. Leave some space in between, as they’ll expand in size. Depending on what size you choose to make, bake for 10-20min at 200 degrees Celsius. Take out of the oven and let cool completely.

Melt the chocolate in a water bath or the microwave. Dip each cookie into the melted chocolate to cover half. Set on a sheet of baking paper to cool and dry.

Recipe for Danish pebernødder with chocolate | The Copenhagen Tales

Recipe for Danish pebernødder with chocolate | The Copenhagen Tales

Recipe for Danish pebernødder with chocolate | The Copenhagen Tales

Recipe for Danish pebernødder with chocolate | The Copenhagen Tales

What are your favorite Danish Christmas cookies? And have you tried making pebernødder? Share in the comments below!


Recipe adapted from Valdemarsro.dk

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