Before we dive into today’s uniquely warm, cocoa-rich cookie, I just want to say thank you for being here. Truly. Every recipe you try, every message you send, every time you stop by for something sweet—it means the world. Sharing these nostalgic, festive bakes from my kitchen to yours is my favorite thing, and this one? Oh, this one is special.
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What This Recipe Is All About
These Wienerstube Cookies are a chocolaty, warmly spiced, slightly peppery dream—think European Christmas market meets sophisticated cocoa cookie. They’re rich and tender with a whisper of heat from cayenne and black pepper, balanced by cinnamon and allspice. The flavor is deep, complex, and unforgettable.
Perfect with tea. Perfect with coffee. Perfect for gifting. And PERFECT for those chilly nights when you want something comforting but not overly sweet.
Why You’ll Love This Recipe
- Warm, cozy spice profile—unique but approachable
- Hints of heat without being spicy
- Slice-and-bake dough = easy, mess-free baking
- Chocolate + spice combo that feels festive and elegant
- Perfect for holiday cookie boxes
- Make-ahead friendly thanks to the freezer-friendly dough logs
What Do They Taste Like?
The first bite is soft, chocolaty, and rich… then the warm spices bloom, and finally the tiniest, delightful tingle from cayenne peeks through. The black pepper adds depth rather than heat, and the cinnamon + allspice give these cookies that unmistakable holiday aroma.
They’re refined and cozy—like the cookie version of a warm wool blanket by the fire.
Benefits of This Recipe
- Naturally festive flavor without requiring frosting
- Only 1 bowl + 1 small bowl
- Dough freezes beautifully for future cravings
- Great pairing with mulled wine, hot cocoa, or espresso
- Sturdy and perfect for shipping in care packages
Ingredients
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¾ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Plastic wrap
- Baking sheet + parchment
- Spatula
- Sharp knife for clean slicing
Optional Additions & Substitutions
Add-ins
- Mini chocolate chips – ½ cup folded into the dough
- Crystal sanding sugar – roll the logs before slicing
- Orange zest – 1 teaspoon for a citrus twist
- Espresso powder – ½ teaspoon to deepen the chocolate
Substitutions
- Dutch-process cocoa for a darker, richer flavor
- Brown sugar for ½ cup of the granulated to add caramel notes
- Salted butter – reduce salt to a pinch
How to Make Wienerstube Cookies
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a small bowl, sift flour, cocoa, baking powder, salt, cinnamon, allspice, black pepper, and cayenne.
Step 2: Cream Butter & Sugar
Beat butter and sugar until light and fluffy.
Add the egg and vanilla, mixing until smooth.
Step 3: Combine Mixtures
Gradually add dry ingredients to the wet, mixing until just combined—don’t overmix.
Step 4: Chill the Dough
Refrigerate dough for 30 minutes to make it easier to shape.
Step 5: Form Logs & Freeze
Divide dough into two logs, each about 3 inches in diameter.
Wrap tightly in plastic and freeze 1–2 hours, until firm.
Step 6: Preheat Oven
Set oven to 375°F. Line baking sheet with parchment.
Step 7: Slice & Bake
Slice logs into ½-inch rounds.
Place on baking sheet, spaced evenly.
Bake 9–11 minutes—cookies will firm as they cool.
Step 8: Cool & Store
Let cool completely, then store in an airtight container.
What to Serve With These Cookies
- Hot cocoa (especially dark chocolate!)
- Chai latte
- Mulled wine
- Spiced tea
- Vanilla or cinnamon ice cream
- A cheese board with fruit and nuts—yes, they’re that elegant
Tips for the Best Results
- Freeze thoroughly before slicing for clean, round cookies.
- Don’t overbake—they should still look soft in the center when removed.
- Use freshly ground spices for maximum flavor.
- Roll in sanding sugar for sparkle and texture.
- Chill longer if dough is too soft to form logs.
Storage Instructions
- Room temperature: up to 1 week in airtight container
- Freezer (baked): up to 2 months
- Freezer (dough logs): up to 3 months—slice straight from frozen
General Information
- Course: Cookies / Dessert
- Method: Slice-and-bake
- Cuisine: European-inspired, spiced holiday baking
- Difficulty: Easy
Frequently Asked Questions
Are these cookies spicy?
They have a warm, gentle heat—not overpowering at all.
Can I reduce the pepper or cayenne?
Absolutely—adjust both to your preference.
Can I add chocolate chips?
Yes! They’re delicious with mini chips mixed into the dough.
Can I make the dough ahead?
Yes—freeze the logs for up to 3 months and bake as needed.
Conclusion
These Wienerstube Cookies offer a unique blend of warm spices, rich cocoa, and subtle heat—perfect for holiday trays, gift boxes, or cozy winter nights with a mug of something warm. They’re elegant, comforting, and incredibly easy to make thanks to the slice-and-bake method.
Love festive, spice-forward cookies? Try these next:
- Pfeffernüsse Cookies
- Spiced Hot Chocolate Crinkles
- German Lebkuchen Bars
Stay Connected
If you bake these, share a picture or leave a review on Pinterest—I love seeing your creations!
Nutritional Information (Approx. per cookie, 40 cookies)
- Calories: ~85
- Fat: ~4g
- Carbs: ~12g
- Sugar: ~7g
- Protein: ~1g
Enjoy these warm, cozy, spiced chocolate gems! 🍪✨
