Pepernoten (Small Dutch Spiced Holiday Cookies)

Pepernoten vs. Kruidnoten: What’s the Difference?

Pepernoten are small traditional Dutch spiced holiday cookies. These crunchy cookies are flavored with warm spices, like cinnamon, nutmeg, and cloves, and are traditionally enjoyed during the holiday season in the Netherlands. While the terms “pepernoten” (pepper-nuts) and “kruidnoten” (spice-nuts) are often used interchangeably in the Netherlands, there is a difference.

Traditional pepernoten are softer, chewy, somewhat irregularly square-shaped, made with rye flour and anise. Kruidnoten, on the other hand, are bite-sized, crisp, and round, spiced with speculaas spices. In practice, most people refer to the crisp, spiced mini cookies as pepernoten, even if they are technically kruidnoten.

There are two camps of people, those who call these cookies pepernoten and those who say, no, it should be kruidnoten. Like most people, I call them pepernoten but for discussion’s sake I’m just throwing in that noten means nuts and no one talks about the fact they are not nuts but cookies. For some people, this whole naming thing is more serious than for others. The mini cookies are delicious no matter what you call them.

Types of Pepernoten

As the festive season approaches, most people in the Netherlands buy pepernoten from the grocery store, candy shop, or bakery. In recent years, the variety has really expanded beyond the traditional version. While chocolate-covered pepernoten have become quite popular, there are also unique flavors like salted caramel, butterscotch, and even pop rocks!

Where I live now, a special pop-up store opens in the last few months of the year, offering more than 50 different types of fancy specialty pepernoten. They have everything from pistachio and raspberry cheesecake to caramel macchiato, crème brûlée, and truffle tiramisu. If you happen to be in the Netherlands during this time, look for a van Delft store. They often have a tasting table where you can sample all the different flavors!

When I lived in Florida for many years, pepernoten wasn’t something I could just pick up at a local shop, so I started making them myself. I found that homemade pepernoten taste much better than the store-bought ones! I use a homemade speculaas spice mix in my recipe, but ready-made mixes work just fine too.

To make chocolate-coated pepernoten, start by melting a chocolate bar in a bowl placed over a pan of simmering water. Once the chocolate is melted, dip the pepernoten into it until they are fully coated. Let them cool and set before enjoying.

Pepernoten (Dutch Holiday Cookies)

Celebrate the holidays with traditional Dutch Pepernoten, small, bite-sized spiced cookies! This recipe makes approximately 150 small cookies, depending on the exact size you make them. To manage the baking process, I prepared the dough in three separate batches, as my oven isn’t large enough to fit all the cookies at once.

Ingredients

2 cups all-purpose flour
3 tsp baking powder
½ cup dark brown sugar, packed
1½ Tbsp speculaas spices (more or less to taste)
Pinch of salt
7 Tbsp cold butter, cut into small pieces
⅓ cup milk

Instructions

Preheat the oven to 340°F (170°C).
In a bowl, combine the dry ingredients: all-purpose flour, baking powder, dark brown sugar, speculaas spices, and salt.
Combine the butter and milk with the mixture, then knead it into a dough. The dough is ready when you can shape it into a firm ball.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This helps it firm up for easier handling.
After chilling, roll the dough into small balls, about 0.5 inches (about a cm) in diameter.
Place the dough balls on a baking sheet lined with parchment paper, making sure to leave some space between each one.
Bake the cookies in a preheated oven for 20 minutes.
Allow the pepernoten to cool completely before enjoying them or storing them in an airtight container.

Notes

You can store the pepernoten in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to three months. To enjoy, thaw at room temperature or warm briefly in the oven.

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