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The Cozy Charm of Pepernoten
There’s something unmistakably nostalgic about the scent of pepernoten filling a kitchen that warm, spiced aroma that signals Sinterklaas is nearby. These soft, slightly chewy little bites have been a Dutch holiday favorite for generations, showing up in homes, schools, and shoes (yes, really!) from mid-November until the big night on December 5th. Made with hearty rye flour and a cozy mix of spices like cinnamon, cloves, and nutmeg, pepernoten are the softer, older sibling of the more modern kruidnoten. Unmistakably a Dutch treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 48 servings
Course: Dessert
Cuisine: Netherlands
Ingredients Method Notes

Ingredients
  

  • 1½ cups 200 g rye flour (or a mix of rye and all-purpose flour)
  • 1 cup brown sugar
  • 8 tbsp unsalted butter, softened
  • 4 tbsp milk
  • ½ tsp baking powder
  • 3 tsp speculaas spice mix (homemade below)
  • ¼ tsp salt
Speculaas Spice Mix (homemade)
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground anise (optional)
  • ⅛ tsp ground cardamom (optional)
  • ⅛ tsp ground white pepper (optional)

Instructions
 

  1. Preheat oven:
    Preheat oven to 160°C (320°F) fan or 175°C (350°F) conventional.
  2. Mix dry ingredients:
    In a bowl, combine flour, baking powder, spices, salt, and brown sugar.
  3. Add wet ingredients:
    Add butter and milk. Mix until a sticky dough forms. You can use hands or a spatula.
  4. (Optional) Chill dough for 30 minutes to help with shaping and enhance flavor.
  5. Shape:
    Roll dough into small balls (about 1.5–2 cm) – you should get around 48. Flatten slightly if you prefer a more traditional shape.
  6. Bake:
    Place on a lined baking tray with space between them. Bake for 15–20 minutes until golden brown and slightly cracked.
  7. Cool:
    Let cool on the tray for a few minutes, then transfer to a wire rack.

Notes

Flour Choice Matters: Traditional pepernoten are made with rye flour, which gives them a deeper, earthy flavor and chewy texture.
If rye flour is unavailable, you can use half all-purpose flour, half whole wheat for a closer approximation.
Avoid using only all-purpose flour if you want that authentic, dense chewiness.
Speculaas Spices: Dutch recipes traditionally use (speculaas spice mix). Make your own for a fresher, more intense flavor. Adjust the blend to your taste, more ginger for warmth, more clove for intensity.
Butter Temperature: Use softened butter (not melted) to ensure it mixes well with the sugar and flour.
Cold butter may make the dough harder to mix; melted butter may make it too sticky.
Resting the Dough (Optional but Recommended): Letting the dough rest in the fridge for 30 minutes helps the spices meld and improves texture.
Dough will be easier to shape when cold, and cookies will hold their shape better.
Don’t Overbake: Pepernoten should be soft and chewy, not dry.
Take them out when they’re just set and slightly golden, even if they still feel soft — they’ll firm up as they cool.
Size Consistency: Roll dough balls to a consistent size to ensure even baking.
Use a small cookie scoop or weigh the dough (around 8–9 g per ball) if you want precision.