Pepernoten (Dutch Honey-Anise Sinterklaas Cookies) Recipe

Pepernoten (Dutch Honey-Anise Sinterklaas Cookies) Recipe

Aniseed and honey-flavored cookies can be found in every Dutch supermarket and bakery in the months preceding St. Nicholas Eve on December 5.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 15 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    In a saucepan, heat honey with 2 3/4 tablespoons of the water and the sugar until mixture reaches 194 F on a candy thermometer.
  3. Step 3

    Remove saucepan from heat and mix in rye flour and salt using a hand mixer with a dough hook attachment (or pour mixture into bowl of a stand mixer with a dough hook attachment and knead dough that way).
  4. Step 4

    Knead dough thoroughly. Grease some plastic wrap with sunflower oil and cover dough with plastic wrap. Allow dough to rest for one day at room temperature.
  5. Step 5

    The next day, preheat oven to 340 F. Add ground anise, remaining 1 1/3 tablespoons water, and baking powder to dough. Knead well.
  6. Step 6

    Rub a little sunflower oil into your hands and roll little balls, roughly the size of a marble.
  7. Step 7

    Place the balls into a round spring form cake tin. The cake tin may be densely packed, it doesn't matter if the pepernoten touch each other.
  8. Step 8

    Bake pepernoten for 20 minutes, until golden brown. When you lightly press down on the cookies, they should bounce back a little.
  9. Step 9

    Take tin from oven, invert over a dish, and separate pepernoten . Allow to cool and keep in an airtight container.