I have to admit, the first time I heard about Wienerstube cookies, I was a bit skeptical. Chocolate cookies with black pepper and cayenne pepper? It sounded unusual. But I love trying new things in the kitchen, so I decided to give them a shot. I am really glad I did.
From the first bite, I was hooked. These cookies have a rich chocolate taste with just a little bit of heat from the spices. It is not too strong. It just gives a nice warm feeling that goes well with the cocoa. One of my friends called them “spiced chocolate delights,” and I think that is the perfect name.
They remind me of a mix between a classic chocolate cookie and something you would eat around the holidays, like gingerbread. The best part of this wienerstube cookies recipe is the dough. You roll it into a log, freeze it, and then slice and bake whenever you want. I always keep some in the freezer so I can make a fresh batch any time.
These cookies are great during the holidays, but honestly, I make them all year long. If you like chocolate and enjoy a little twist, you will love these. Let me show you how to make this easy wienerstube cookies recipe.
Table of Contents
Key Takeaways
- Unique flavor with a spicy twist: Wienerstube cookies bring together deep chocolate and a gentle mix of warm spices, including a pinch of black pepper. It might sound unusual, but the result is a cookie that feels both comforting and just a little bit bold. The sweet and spicy combo makes each bite interesting.
- Easy to make ahead: This dough is perfect for prepping in advance. You can chill or freeze it, then slice and bake whenever you are ready. It is a great way to enjoy fresh cookies without needing to start from scratch each time.
- Soft centers with crisp edges: These cookies are soft in the middle with a tender, slightly crumbly texture that reminds me of shortbread. They may seem a bit soft right out of the oven, but they firm up as they cool.
- Simple and beginner-friendly: Even though the flavor feels fancy, this Wienerstube cookies recipe is really easy to follow. If you can cream butter and sugar and roll out the dough, you are good to go. It is a fun way to try something a little different without needing any special baking skills.
What are Wienerstube Cookies
Wienerstube cookies are classic Austrian chocolate spice cookies. They have a rich dark chocolate look and a gentle hint of heat that makes them stand out. The name comes from German, where “Wiener” means Viennese and “stube” means a cozy room or café.
The dough is similar to chocolate shortbread but with a twist. It includes spices like cinnamon, allspice, black pepper, and just a tiny pinch of cayenne. This blend gives the cookies a warm, slightly spicy flavor that lingers in the best way. They are not spicy in a hot or fiery way. The spices are balanced so that they lift the cocoa instead of covering it.
Variations to Try
Lemon Glazed Version
Mix 1 cup of powdered sugar with 2 to 3 tablespoons of fresh lemon juice to make a quick glaze. Once the cookies are cool, drizzle the glaze over them. You can add a little lemon zest on top for extra flavor. The citrus gives a bright contrast to the deep cocoa and spices.
Chocolate-Dipped
Melt some dark or semi-sweet chocolate and dip half of each cooled cookie into it. Let them rest on parchment paper until the chocolate sets. For a special touch, sprinkle a bit of sea salt or add a few sprinkles before the chocolate hardens.
Nut-Studded
Add ½ cup of finely chopped nuts like hazelnuts, walnuts, or almonds to the dough before chilling. Or press one whole nut, like a pecan or almond, onto the top of each cookie before baking. Nuts add a nice crunch and go really well with the warm spice and chocolate.
Wienerstube Cookies Recipe
40
cookies10
minutes10
minutes65
kcal100
mins2
hoursKeep the screen of your device on
Ingredients and Quantities for Wienerstube Cookies
1½ cups All-purpose flour
¾ cup Unsweetened cocoa powder
1½ teaspoons Baking powder
¼ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
¾ teaspoon Ground black pepper – ¾ teaspoon
¼ teaspoon Cayenne pepper
¾ cup Unsalted butter (softened)
1 cup Granulated sugar
1 large Egg
1 teaspoon Vanilla extract
Step-by-Step Instructions for Wienerstube Cookies
- Start by combining ¾ cup of softened unsalted butter with 1 cup of granulated sugar in a large mixing bowl. I usually use an electric hand mixer, but a stand mixer works too. Beat the mixture on medium speed until it turns light and fluffy. It might look crumbly at first, but keep going. After a few minutes, it will become creamy and pale in color. This step helps create a soft and tender cookie by adding air to the dough.
- Now add 1 large egg and 1 teaspoon of vanilla extract to the creamed butter and sugar. I like to crack the egg into a small bowl first, just in case, and then pour it into the mixture. Beat everything together until smooth. At first, it may look a little curdled, but that is normal. Keep mixing until the mixture turns light and silky. This step adds moisture and flavor.
- In a separate bowl, whisk together 1½ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking powder, ¼ teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of allspice, ¾ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper.
I usually sift the dry mix using a fine-mesh sieve to remove any lumps, especially from the cocoa. Slowly add the dry ingredients to the wet mixture in parts. Mix gently after each addition until the dough comes together. Do not overmix. The dough should be soft, thick, and rich in color, with a warm spice aroma. - Divide the dough into two equal parts. Roll each portion into a log about 2 to 2½ inches wide. Place each log on plastic wrap and roll it up tightly. Twist the ends like a candy wrapper to hold the shape. Place the wrapped logs in the fridge for 30 minutes. After that, move them to the freezer for 1 to 2 hours until fully firm. Chilling helps the dough hold its shape and deepens the flavor.
- When ready to bake, preheat your oven to 375°F or 190°C. Line a baking sheet with parchment paper. Take one dough log from the freezer and slice it into rounds about ½ inch thick. Arrange the slices on the baking sheet, leaving some space between each one. Bake for 9 to 11 minutes. The cookies will not change color much, so go by smell and texture. The edges should feel set, and the centers can still be a little soft. Let them rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- You can enjoy these cookies plain or decorate them after cooling. A light dusting of powdered sugar adds a pretty touch. You can also drizzle melted white chocolate in thin lines across the tops for extra sweetness and contrast. Just make sure the cookies are fully cooled before adding anything so it sets properly. Let any topping dry completely before stacking or storing.
Recipe Video
Chief Recommendations
Use Real Butter
Always use unsalted real butter, not margarine. It gives the cookies a rich flavor and soft texture. Butter has the right fat content for these cookies to hold their shape and taste great.
Do Not Overmix
After adding the dry ingredients, mix only until the dough comes together. Overmixing can make the cookies tough. A gentle mix keeps them soft and tender.
Chill the Dough
Chill the dough in the fridge, then freeze it before baking. This helps the cookies hold their shape, deepens the flavor, and makes slicing easier. Do not skip this step.
Storage and Make-Ahead Tips
Room Temperature
Once the cookies are fully cooled, place them in an airtight container. I usually line the container with parchment and separate layers with parchment too, especially if I decorate them. They stay fresh for about 4 to 5 days at room temperature. Keep them in a cool, dry place away from sunlight. If they begin to dry out, adding a slice of bread inside the container can help keep them soft.
Freezing
You can freeze the dough before baking. After shaping the dough into logs, wrap them tightly in plastic and place them in a freezer-safe bag. They freeze well for up to 2 to 3 months. When ready to bake, slice the frozen dough and bake straight from the freezer. You might need to add one more minute to the baking time.
Baked cookies also freeze nicely. Place the cooled cookies in a freezer bag with parchment between the layers to avoid sticking. Remove as much air as possible and freeze for up to 2 to 3 months. To enjoy, thaw them at room temperature.
Best Way to Reheat
To bring back that fresh-baked taste, warm the cookies in a 300°F (150°C) oven for 3 to 5 minutes. You can also microwave one cookie for 10 to 15 seconds, but be careful not to overdo it. I prefer the oven for a better texture. A warm cookie with milk or coffee is always a treat.
Nutrition Breakdown
If you’re curious about the nutritional aspect of Wienerstube cookies, here’s a quick per-cookie breakdown (approximately, for a batch yielding around 40 cookies):
- Calories: ~65 calories per cookie
- Carbohydrates: ~9 g (of which sugars are about 5 g)
- Fat: ~3.5 g
- Protein: ~1 g
- Fiber: ~0.5–1 g (thanks to the cocoa powder)
FAQs
What are Wienerstube cookies made of?
Wienerstube cookies are made with all-purpose flour, unsweetened cocoa powder, butter, sugar, an egg, and a blend of warm spices like cinnamon, allspice, black pepper, and cayenne. Vanilla extract adds flavor, and baking powder helps them rise slightly. The result is a rich, chocolatey cookie with a gentle spicy kick.
Why is cornstarch used in the recipe?
Cornstarch is not always included in every version of this recipe, but if used, it helps make the cookies softer and more tender. It reduces the amount of gluten that forms, which creates a delicate, melt-in-your-mouth texture similar to shortbread.
Can I use other extracts besides almonds?
Yes, you can. While vanilla extract is commonly used, you can try almond, orange, or even hazelnut extract for a different flavor. Just use a small amount so it does not overpower the chocolate and spice.
How do I know when the cookies are done?
The cookies are done when the edges look set, and the centers are still slightly soft. They will firm up as they cool. Do not wait until they feel firm in the oven, or they may turn out dry once cooled.
Can I make the dough ahead of time?
Yes, the dough can be made ahead. After shaping it into logs, wrap it tightly and chill or freeze it. You can keep it in the fridge for a day or freeze it for up to 2 to 3 months. Just slice and bake when ready.
What if I do not have powdered sugar?
If you are using powdered sugar for decorating, you can skip it or make your own by blending granulated sugar in a blender until fine. For the cookie dough itself, stick to granulated sugar as listed in the recipe.
