Danish Pebernødder
This year I am trying out a different version of Pebernødder. There is of course numerous different recipes floating around out there but I came across this one which had some very high praises attached to it. Evidently it is from Lagkagehuset in Denmark which is a renowned bakery with several locations in Denmark.
Pebernødder
This recipe is very good indeed, really it is! However, I had forgotten why I choose my original Pebernødder recipe and it was because I am not a big fan of pepper. It’s not that you can taste the pepper per se but it does leave a slight heat on your tongue, which I don’t particularly care for, but that’s just me. But the Pebernød really is very tasty in itself and it bakes perfectly. So if your like me, I suppose we can simply just leave out the pepper 🙂
Ingredients:
125 grams salted butter, at room temperature (4 3/8 ounces)
125 grams dark brown sugar (4 1/4 ounces)
1/2 deciliter heavy whipping cream (1.7 ounces)
250 grams all-purpose flour (8 3/4 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions:
Line two large baking sheets with parchment paper. Preheat oven to 200 degrees C (390 degrees F).
Beat together butter and sugar until smooth. Add cream and beat until combined. Sift together flour, spices, baking soda and baking powder. Add dry ingredients to wet ingredients and mix until combined. Place dough onto lightly floured working surface, knead dough briefly and divide into four smaller portions. Roll each portion out into logs the size of your middle finger. Cut logs into 1 centimeter (0.4 inch) pieces and place on baking sheets. Bake 10 minutes or until light browned in color. Let cool on baking sheets before storing in an airtight container. Glædelig Jul and Merry Christmas ♥
Danish Pebernødder
Source: Maden i mit Liv originally from Lagkagehuset
My Danish Kitchen 
Made for a Juleøl party at work (the company is in the UK but I have a Danish colleague who does that a yearly event) – everybody loved them!
Elizabeth, so glad to hear that everybody love them. Have a very Merry Christmas.
I just made these for my son’s ancestry project at school (we are part danish through my great-great-grandfather). This was my first foray intro danish cooking and they are delicious! Thank you!
Melany, my pleasure! They really are wonderful. I just made a batch myself and I think I’m going to make another batch before Christmas. Have a great holiday.
This looks great! Pebernodder is one of my favorite holiday treats. Since I didn’t get much baking done this year, maybe I’ll have to make it an after-holiday treat instead.
The one thing that I did bake was “trabak”, a recipe that came from my danish great-grandmother. It’s stayed in the family all these years but I can’t seem to find any recipe or mention of it on the internet. This makes me wonder if perhaps we have the name wrong or if my great-grandmother just made it up herself. The dough is similar to sugar cookie dough but it is formed into loaves, topped with cinnamon and sugar, baked, sliced, and then baked again to make the slices crispy. It’s similar to biscotti and good for dipping into coffee or milk. I was wondering if maybe you have heard of this recipe or if, perhaps, we have the name wrong? Thanks!
The name does not sound familiar at all and the description of the cookies does not ring a bell either, especially the twice baked part. Sorry I couldn’t be more helpful.
“tvebak” maybe?
Yes I believe you are right, Tvebakker of course. Thank you for your help 🙂 And they are twice baked.
Thank you so much! That must be it!
I am so glad Fruen stepped in and help us out 🙂
I really want Rundstokker (I can’t spell it, so I hope you can figure out what I’m talking about). I haven’t been able to find a recipe for it. Have you ever found one? They’re the little hard rolls with the soft insides. Kind of like French bread rolls, but different because the outside crust is harder and the inside is softer, it seems.
I know exactly what you’re talking about but it is not something I have ventured out to try making yet. Do you read Danish? If you don’t then I would recommend using Google translate for the following links. Remember, they use cake yeast instead of dry yeast in Denmark so it does get a little complicated trying to figure out how much dry yeast to use. Here is one of my posts where I talk a little about yeast.
https://mydanishkitchen.com/2011/01/03/danish-kanelsnegle-cinnamon-buns/
Here are some links to Rundstykker recipes.
http://www.dk-kogebogen.dk/opskrift2/visopskrift.php?id=11284
http://www.flavourz.dk/opskrift.asp?opskrift=1702
http://www.birthes-madside.dk/opskrift/bagverk/01Gerbrod_boller/Hjemmebagterundstykker.htm
I’ve been looking for a good pebernodder recipe – My husband used to live in Denmark and remember stuffing his mouth full of them every Christmas. None of the recipes we’ve come across match the flavour he remembers – but I think this one might be it! Love pepper in cookies! Thanks for sharing!
You have awesome lists of cookies coming in all years around 🙂
Thank you so much Tes, that is so nice of you to say. I really enjoy your site as well 🙂
These spicy cookies do look like something I would enjoy. Both me and my husband do vary when it comes to liking pepper, so I am glad you can make these with or without it. Your picture does entice-yum!
Thank you 🙂
I love this recipe (made them last year but never got around to blogging about them) – and actually I think it’s the best because of the pebber 🙂
I tried replacing some of the flour with “grahamsmel” (wholemeal flour?), just to convince myself they were a bit healthier, and they still turned out really good..
I had gotten a couple of inquires about not having pepper in my first Pebernødder recipe so I figured why not have another go at it. Glad you agree they really are very good 🙂