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Pepernoten Recipe (Dutch Peppernut Cookies)


Pepernoten Recipe (Dutch Peppernut Cookies)


Photo © De Kookboekhandel
Even though the Dutch themselves struggle to keep it straight, pepernoten mustn't be confused with kruidnoten. In fact, aside from their confusingly similar names and the fact that both cookies are consumed in the weeks surrounding Sinterklaas, the cookies are nothing alike.

Kruidnoten are tiny, round crunchy cookies similar to gingerbread (see our kruidnoten recipe) and are flavored with a heady blend of spices, including cinnamon, mace, white pepper, cardamom, cloves and nutmeg. Pepernoten, on the other hand, are made with honey and ground aniseed and have a chewy texture, a subtle licorice flavor and a rustic rusk-like shape.

This recipe is from Koekje cookbook, and has been translated and published here with the permission of the publisher. While we've converted the recipe to US measurements (as closely as possible), this is a precision recipe from a famous patissier, and you'll get the best results using a digital kitchen scale and the original European measurements, which we've provided in brackets.



In a saucepan, heat the honey with 2 3/4 tbsp (40 g) of the water and the sugar until the mixture reaches 194 degrees F (90 degrees C) on a sugar thermometer. Remove the saucepan from the heat and mix in the rye flour and salt using a hand mixer with dough hook attachments. (Or pour the mixture into the bowl of a stand mixer with a dough hook attachment and knead the dough that way). Knead the dough thoroughly. Grease some plastic wrap with sunflower oil and cover the dough with the plastic wrap. Allow the dough to rest for one day at room temperature.

The next day, preheat the oven to 340 degrees F (170 degrees C). Add the ground aniseed, the remaining 1 1/3 tbsp (20 g) of water and the baking powder and knead well. Rub a little of the sunflower oil into your hands and roll little balls, roughly the size of a marble. Place the balls into a round spring form cake tin. The cake tin may be densely packed, it doesn't matter if the pepernoten touch each other.

Bake the pepernoten for 20 minutes in the preheated oven until golden brown. When you lightly press down on the pepernoten, they should bounce back a little. Take the tin from the oven, invert over a dish and separate the pepernoten. Allow to cool and keep in an air-tight container.

Cees Holtkamp's Tip:

  • Pepernoten should be baked in a springform tin so that the edges don't bake too quickly or they will get too hard.

    Our Tips:

  • Basterdsuiker is a typical Dutch product and cannot be substituted easily. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist. There are three varieties, white, brown and dark brown, called witte basterdsuiker, (licht)bruine basterdsuiker or gele basterdsuiker and donkerbruine basterdsuiker. It is widely available at Dutch supermarkets and from some Dutch groceries on the internet.
  • Because ground aniseed loses its flavor quickly, we advise buying this spice whole and crushing them just before you need them. Use a spice grinder, a mortar and pestle or place the spices in a bag and bash with a rolling pin. Sieve and use only the fine powder in this recipe.
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