Pebbernodders
Bite into the warm, nostalgic flavors of Denmark with these delightful Pebbernodders—traditional Danish Christmas cookies that pack a subtle spiced punch in every bite. These buttery, bite-sized treats are infused with an aromatic blend of cardamom, cinnamon, ginger, and a hint of white pepper, creating a perfect balance of sweetness and spice. With a simple dough that’s easy to roll and cut, Pebbernodders are not only fun to make but also bake up quickly, making them ideal for festive gatherings or cozy evenings with a cup of tea. Their golden, crisp texture pairs beautifully with their rich, warming spices, while their impressive shelf life ensures they’ll stay fresh for up to two weeks. Perfect as a holiday snack or a thoughtful edible gift, these classic Danish cookies are sure to bring a touch of hygge to your home.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Heavy cream
- 250 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cardamom
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Ground white pepper
Instructions
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy, using a hand mixer or stand mixer.
Add the heavy cream to the butter and sugar mixture, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, ground cardamom, ground cinnamon, ground ginger, and ground white pepper.
Gradually add the dry ingredients to the wet ingredients, mixing until a firm dough forms.
Turn the dough out onto a clean work surface and knead it briefly until smooth. If it’s too sticky, add a small amount of flour, one tablespoon at a time.
Divide the dough into small portions and roll each into a thin log, about 1 cm (0.4 inches) in diameter.
Cut the logs into small pieces, about 1 cm (0.4 inches) long, and place them on the prepared baking sheets, spaced slightly apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden.
Remove the cookies from the oven and let them cool completely on the baking sheets. They will harden as they cool.
Once cooled, store the cookies in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 100.7 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
