Happy December 4th. Yum, homemade Danish pebernødder. Now it’s definitely Christmas. I baked a giant portion. My kitchen smells heavenly of Christmas and Christmas baking. These pebernødder are scrumptious and are so quick to make. They’re a fun and hyggeligt baking project for the whole family. Young children really like rolling the dough into balls. I’ve added the various pebernødder spices separately, but you can also buy a ready-made pebernødder-spice mix (or a jar of mixed spice). In fact, it’s about time I posted a pebernødder recipe—it’s one of the most searched after recipes on the blog that, unfortunately, wasn’t there, but now it is! I hope you like the recipe. Enjoy!
Danish pebernødder (makes about 100)
125 g butter, room temperature.
100 g sugar
50 ml cream
250 g flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. pepper
½ tsp. ground cardamom
1/2 tsp. baking powder
1/2 tsp. baking soda
Whisk the butter, sugar and cream together in a bowl with a hand mixer. Mix all the dry ingredients together in another bowl and then mix the dry ingredients into the butter mixture. Knead the dough quickly with your hands until the dough is even.
Heat the oven to 180 C convection.
Divide the dough in two and roll them out into long sausages. Cut the sausages into pebernødder of about 1 × 1 cm and then roll them into balls. Line a baking sheet with baking paper and place the pebernødder on it. Bake the pebernødder for about 14 minutes until golden. Eat the pebernødder right away or store them in a cookie jar in a dry place. Enjoy!