Pebernødder (Danish Christmas shortbread)

    25 min

    These biscuits are like little bites of Christmas. Cinnamon and cardamom flavour these little shortbread nuggets.

    191 people made this

    Serves: 100 

    • 225g butter
    • 200g sugar
    • 2 eggs
    • 300g plain flour
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon, or to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
    3. Separate the dough into 6 balls, and roll each ball into a snake about as big around as your finger on a lightly floured surface. Cut into 1cm pieces, and place them on an ungreased baking tray.
    4. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking trays for a few minutes, then transfer to wire racks to cool completely.

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    Reviews in English (154)


    This is one of the cookies my Scandinavian grandfather used to make every Christmas that made memories in my family. Grandpa passed away 4 years ago, and was too frail to make them for at least a few years before that. So, it's been a long time since I have eaten one. I knew the ingredients, but didn't know the ratios. Thank you so much for posting this. I did double the cardamom and cinnamon, and added a dash of ginger and cloves. I am giving this recipe a 4 because it's missing two vital ingredients to traditional Danish Pebber Nodder, which I just played with until I felt the taste was just right. It was roughly 1/2 tsp of mace, and 1/4 tsp of white pepper. I made these for my annual cookie exchange. They were so good to snack on and they made perfect neighbor gifts put into small mason jars with pretty ribbon and a homemade tag. Thank you for giving me back an old family tradition, and giving me a fond way of remembering my grandfather.  -  06 Jan 2008  (Review from Allrecipes US | Canada)


    I had never heard of cardamom so went to the store to get it. After bringing it home and smelling it I almost didn't use it. But......these cookies are fabulous!!! I rolled mine in about 1/2 inch balls, rolled them in granulated sugar and baked for 10 mins. These are wonderful with coffee or hot tea. I also added 1 tsp. vanilla simply because I add vanilla to all cookie and cake recipes I think will benefit from it. These were awesome!!!!! My husband smelled the cardamom also and wrinkled his nose up. He's a real cookie fan and eats cookies and milk every night before bed. After they finished, he couldn't keep his hands off. A great benefit from baking these cookies?????? The house smells wonderful!!!!!!!  -  01 Dec 2007  (Review from Allrecipes US | Canada)


    This makes 100???? They disappeared too fast for me to count! I tried rolling and cutting as directed, but found that just rolling into little balls made them look more presentable. Although, judging from their disappearance, presentation had little effect on the family. For Christmas, I think I'd roll them in raw sugar to make them a bit "prettier" - and maybe try rolling and twisting a few into a "pretzel" shape, then dip into sugar. Maybe even add a tsp. (or less) of black pepper, for a spicier cookie and roll into powdered sugar after baking. The dough seems like it'd be versatile enough to do that. The best part of the cookies, *I* think, is the crispy little bottoms that make them so chewy. I think we'll have to use this recipe more often than for Christmas. (Since we're at high altitude, I also added a bit extra flour...)  -  22 Feb 2005  (Review from Allrecipes US | Canada)