Picture this: the gentle snap of a tiny, golden cookie between your teeth, followed by the warm rush of spices tickling your taste buds—honestly, that’s the kind of magic you get from a batch of freshly baked Pebber Nodder Danish Christmas cookies. The aroma of cardamom and cinnamon swirling through my kitchen on a snowy December afternoon is enough to make anyone pause, inhale deeply, and smile. It’s that moment when the whole house feels cozy and alive—like you’re wrapped in a wool blanket, watching twinkling lights with a mug of cocoa in hand.
The first time I ever tasted Pebber Nodder, I was knee-high to a grasshopper, sneaking cookies from my grandmother’s counter while she hummed Christmas carols. She’d let me help shape the dough into tiny, rustic cubes, even if mine were a little wonky. That sense of tradition stuck with me, and now, every holiday season, I make sure these Danish Christmas cookies are front and center—sometimes I even catch my own kids sneaking a handful off the tray (can’t say I blame them!).
I stumbled upon the original recipe at a neighborhood bake sale years ago, thinking, “Why didn’t I know about these sooner?” They’re dangerously easy, packed with nostalgic comfort, and perfect for gifting, sharing, or just snacking in front of a classic holiday movie. Let’s face it—there’s something about a crisp, spiced cookie that just feels right this time of year. Whether you need a crowd-pleaser for a potluck, a sweet treat for your kids, or just want something to brighten up your Pinterest cookie board, Crispy Pebber Nodder Danish Christmas Cookies are the answer.
After countless rounds of “research” (a.k.a. taste-testing), this recipe has become my go-to for family gatherings and edible gifts. It’s a staple that feels like a warm hug from home—and, you know, you’re absolutely going to want to bookmark this one.
Why You’ll Love This Recipe
- Quick & Easy: You can whip up a big batch in under 45 minutes, which means more time enjoying and less time fussing.
- Simple Ingredients: No wild goose chases to specialty stores—everything you need is probably already in your pantry.
- Perfect for Festive Occasions: These crisp Danish Christmas cookies are a must for holiday cookie exchanges, cozy family nights, or even as edible tree ornaments (yep, my grandma used to hang them on the tree!).
- Crowd-Pleaser: Kids love their bite-sized crunch, adults love the nostalgic flavor—there’s never a crumb left behind.
- Unbelievably Delicious: The texture is addictively crisp, and the subtle spice makes each bite pure comfort food.
What really sets this Pebber Nodder recipe apart? Well, I use a blend of ground cardamom and cinnamon for a balanced, aromatic profile—no one-note spice bombs here. The dough is rolled and sliced instead of shaped by hand, which means every piece gets the same golden crunch. I’ve also tweaked the flour ratio for extra crispiness, so you’ll get that signature snap every time.
Honestly, these Danish Christmas cookies are more than just a treat—they’re a little taste of tradition, reimagined for busy bakers. You’ll find yourself reaching for “just one more” while you wrap presents or watch snowflakes dance outside. Whether you’re impressing guests or turning a quiet night into something special, these cookies deliver soul-soothing satisfaction every single time.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and the perfect crispy texture—no fuss, just festive snacking. Most are pantry staples, but a few have that special holiday touch. Here’s what you’ll need:
- For the Cookie Dough:
- 2 cups (250g) all-purpose flour (use a reliable brand like King Arthur for consistent results)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, room temperature (adds richness)
- 1 large egg (binds the dough)
- 1/2 tsp ground cardamom (the classic Danish flavor—freshly ground is best)
- 1/2 tsp ground cinnamon (for warmth and depth)
- 1/4 tsp salt (balances the sweetness)
- 1/4 tsp baking powder (for a subtle lift)
- Optional Add-Ins:
- 1/4 tsp freshly ground black pepper (for a traditional spicy kick—hence the name “Pebber”)
- 1/2 tsp vanilla extract (for extra aroma)
- For Serving:
- Powdered sugar for dusting (optional, but pretty!)
- Festive sprinkles (if you want to jazz them up for a cookie platter)
If you’re baking gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend (like Bob’s Red Mill). Dairy-free? Use a plant-based butter substitute. For egg-free, try a flaxseed “egg” (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 minutes). I’ve made these with coconut sugar instead of granulated sugar for a deeper flavor—works like a charm.
When it comes to the spices, don’t skimp! Freshly ground cardamom makes a world of difference, trust me. If you’re feeling adventurous, a pinch of nutmeg adds a lovely wintry aroma. During the holidays, I sometimes toss in orange zest for a citrusy twist (especially nice if you’re gifting these).
Everything comes together with just a handful of ingredients, but the result is pure Danish Christmas magic. Each one delivers a perfectly crisp bite and a gentle warmth—just what you want from a festive cookie.
Equipment Needed
You really don’t need a fancy kitchen to whip up these Pebber Nodder Danish Christmas cookies. Here’s what I use:
- Mixing bowl: For combining the dough—any sturdy bowl will do.
- Wooden spoon or electric mixer: If you want to save your wrists, a hand mixer is great, but a spoon works fine.
- Baking sheet: Standard rimmed sheet, lined with parchment paper for easy cleanup.
- Sharp knife or dough scraper: Essential for cutting the dough into little cubes.
- Rolling pin: Optional, but helps get the dough nice and even.
- Parchment paper: Keeps cookies from sticking and makes transfer easy.
- Wire cooling rack: For cooling without sogginess—if you don’t have one, just let them cool on the tray.
If you’re short on specialty tools, you can substitute a clean glass bottle for the rolling pin, and use kitchen scissors if you don’t have a dough scraper. I’ve used silicone baking mats instead of parchment—works great, just wash them well afterward. For budget-friendly baking, thrift store bowls and second-hand racks do the trick (my grandma’s wire rack is still going strong decades later!).
Preparation Method
-
Preheat the oven:
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Pro tip: Make sure your oven is fully preheated for even baking. -
Mix the dry ingredients:
In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon, 1/4 tsp salt, and 1/4 tsp baking powder. If using black pepper or nutmeg, add it now.
Note: Sifting the flour helps with crisp texture, but isn’t strictly necessary. -
Cream the butter and sugar:
In another bowl, beat 1/2 cup (115g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy (about 2-3 minutes). Add 1 large egg and 1/2 tsp vanilla extract (if using), mix until combined.
If butter’s too cold, let it sit for 10 minutes—makes creaming easier. -
Combine wet and dry:
Gradually add the dry mixture to the butter mixture. Stir gently until a soft dough forms—don’t overmix!
Warning: Overworking the dough can make cookies tough. -
Shape the dough:
Divide the dough into 2 portions. Roll each into a long log about 1/2 inch (1.3 cm) thick. Using a sharp knife, slice into small cubes, about 1/2 inch each.
Sensory cue: Dough should feel smooth, slightly firm but not sticky. -
Arrange and bake:
Place the cubes on prepared baking sheets, spaced slightly apart. Bake for 12-15 minutes, flipping halfway through for even browning.
Look for golden edges—cookies should smell fragrant and feel firm to the touch. -
Cool and serve:
Remove from oven and transfer cookies to a wire rack. Let cool completely for max crispiness.
If you want to dust with powdered sugar, wait until cookies are fully cool.
If the dough feels crumbly, add a teaspoon of milk or water. If your cookies spread too much, chill the dough for 20 minutes before slicing. For extra crunch, bake an extra 2 minutes, but keep a close eye—they can go from golden to burnt quickly!
I always work in batches, so the cookies don’t crowd the tray. (Trust me, they’ll bake up crispier this way!) And honestly, cleaning up is a breeze—parchment paper is a lifesaver.
Cooking Tips & Techniques
Here’s what I’ve learned after a few kitchen mishaps and dozens of successful batches of Pebber Nodder:
- Chill the dough: If your kitchen’s warm, pop the dough in the fridge for 10-15 minutes before slicing. This helps keep the cubes neat and the texture crisp.
- Don’t overmix: Once the flour’s in, mix just until combined. Overworking leads to tough cookies—been there, regretted that.
- Size matters: Try to make the cubes uniform. Uneven pieces bake at different rates; smaller ones can burn while big ones stay chewy.
- Spice freshness: Freshly ground cardamom gives these Danish Christmas cookies their signature flavor. Pre-ground works, but isn’t quite as punchy.
- Watch the oven: These cookies bake up fast. Set a timer, and don’t wander off to wrap presents (learned that the hard way—lost a batch to the “just one more minute” curse).
- Flip halfway: For extra even browning, gently flip the cookies halfway through baking. It’s a small step, but makes a difference.
- Batch baking: If you’ve got two trays, rotate them between oven racks halfway through—helps every cookie get that golden crunch.
I’ve had batches that came out too soft, and the culprit was usually underbaking or using margarine instead of butter. If you want that classic snap, stick with real butter and a full bake. Multitasking? Mix the dough while your oven preheats, and slice while you line the tray—makes the whole process feel less like a chore and more like a festive ritual.
Variations & Adaptations
One of the best things about Pebber Nodder Danish Christmas cookies is how easy they are to customize. Here are my favorite twists:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. (Bob’s Red Mill is my go-to.) Texture stays crisp, flavor’s just as good.
- Citrus Spice: Add 1 tbsp finely grated orange or lemon zest to the dough for a bright, zesty kick—especially lovely for holiday brunches.
- Nutty Nodder: Stir in 1/4 cup finely chopped almonds or hazelnuts for extra crunch and earthy flavor. (My uncle swears by this version.)
- Vegan: Use plant-based butter and a flaxseed egg instead of regular butter and egg. The cookies stay crisp, and everyone can enjoy.
- Extra Spicy: Increase black pepper to 1/2 tsp for a real traditional “pebber” heat. I tried this once for a holiday party—definitely a grown-up flavor!
If you want to try a different baking method, you can air-fry the cubes at 340°F (170°C) for 8-10 minutes—makes them even crunchier, and the kitchen smells amazing. For nut allergies, skip the nut add-ins and stick to the classic recipe. I’ve made a version with a dusting of cocoa powder for a chocolate twist, and let’s just say, it didn’t last long on the table.
Serving & Storage Suggestions
Pebber Nodder Danish Christmas cookies are meant to be enjoyed at room temperature, preferably piled high in a festive bowl or jar. They look adorable as edible tree decorations—thread a ribbon through a few cubes and hang ‘em up (just keep away from pets and toddlers!).
These cookies pair perfectly with mulled wine, hot cocoa, or even a strong cup of coffee. For a true Danish touch, serve alongside a platter of assorted holiday cookies and marzipan treats. If you’re gifting, layer them in a tin with parchment between layers—they stay crisp and fresh for days.
To store, keep in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in zip-top bags for up to 2 months—thaw at room temp and re-crisp in a 300°F (150°C) oven for 3-5 minutes if needed. Flavors actually deepen after a day or two, so don’t be afraid to bake ahead!
If you like warm cookies, give them 30 seconds in the microwave, but they’re honestly best when crisp. Leftovers make a great topping for yogurt or ice cream, too.
Nutritional Information & Benefits
Here’s a quick nutritional snapshot (per 10-cookie serving, estimate):
- Calories: ~150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 7g
The key health benefits? Cardamom and cinnamon bring natural antioxidants and a gentle warming effect—great for winter wellness. Using real butter provides healthy fats, and you can adjust sugar for lower-carb needs. If you’re swapping for gluten-free or vegan versions, these cookies can fit most dietary requirements.
Potential allergens include wheat, dairy, and egg, so make substitutions as needed. Personally, I love that these cookies are small—easy to enjoy without overdoing it. For me, festive food should nourish the spirit as much as the body, and this recipe does just that.
Conclusion
If you’re looking for a holiday cookie that’s crisp, spiced, and full of tradition, Pebber Nodder Danish Christmas cookies are absolutely worth a try. They’re so simple to make, easy to adapt, and bring a little slice of Danish hygge to any festive table.
Feel free to tweak the spices, swap ingredients, or add your own family touch—these cookies are all about making the season special in your own way. I love them for their crunch, their warmth, and the memories they bring back every December. And honestly, I hope they become a staple in your home too.
Let me know in the comments if you try this recipe, share your own twists, or tag me with your Pinterest-worthy cookie boards! Wishing you a holiday season filled with warmth, laughter, and lots of crispy Pebber Nodder.
FAQs
What does “Pebber Nodder” mean?
Pebber Nodder translates to “pepper nuts” in Danish, referring to the traditional use of spices like black pepper and cardamom in these tiny Christmas cookies.
Can I make Pebber Nodder Danish Christmas cookies ahead of time?
Absolutely! Bake and store them in an airtight container—they stay crisp for up to two weeks and actually get tastier after a day or two.
Are Pebber Nodder cookies gluten-free?
The classic recipe uses wheat flour, but you can substitute a 1:1 gluten-free flour blend for great results.
Can I freeze Pebber Nodder cookies?
Yes, just freeze in a zip-top bag for up to 2 months. Thaw at room temperature and refresh in a low oven for max crispiness.
Why are my cookies soft instead of crisp?
Usually, it’s underbaking or using margarine. Make sure to bake until golden and use real butter for the perfect snap!
Pin This Recipe!
Crispy Pebber Nodder Danish Christmas Cookies
- Total Time: 30 minutes
- Yield: About 60 small cookies (6 servings) 1x
Description
These tiny, golden Danish Christmas cookies are crisp, spiced with cardamom and cinnamon, and perfect for festive snacking or gifting. Easy to make and packed with nostalgic flavor, Pebber Nodder are a holiday staple that brings warmth and tradition to any table.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, room temperature
- 1 large egg
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp baking powder
- Optional: 1/4 tsp freshly ground black pepper
- Optional: 1/2 tsp vanilla extract
- Optional: 1 tbsp finely grated orange or lemon zest
- Optional: 1/4 cup finely chopped almonds or hazelnuts
- Powdered sugar for dusting (optional)
- Festive sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cardamom, cinnamon, salt, and baking powder. Add black pepper or nutmeg if using.
- In another bowl, beat butter and sugar until light and fluffy (2-3 minutes). Add egg and vanilla extract (if using), mix until combined.
- Gradually add dry mixture to butter mixture. Stir gently until a soft dough forms; do not overmix.
- Divide dough into 2 portions. Roll each into a long log about 1/2 inch thick. Slice into small cubes, about 1/2 inch each.
- Arrange cubes on prepared baking sheets, spaced slightly apart. Bake for 12-15 minutes, flipping halfway through for even browning.
- Remove from oven and transfer cookies to a wire rack. Let cool completely for maximum crispiness.
- Dust with powdered sugar or add festive sprinkles if desired, once cookies are fully cool.
Notes
For extra crispiness, chill dough before slicing and bake an extra 2 minutes if desired. Uniform cube size ensures even baking. Freshly ground cardamom gives the best flavor. Cookies can be made gluten-free or vegan with simple substitutions. Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Danish
Nutrition
- Serving Size: 10 cookies
- Calories: 150
- Sugar: 7
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
Keywords: Danish Christmas cookies, Pebber Nodder, holiday cookies, spiced cookies, cardamom, cinnamon, festive baking, edible gifts, traditional cookies
