Combine butter and sugar

Mix all the dry ingredients (ground ginger, white pepper, cinnamon, cardamom, flour, and hartshorn salt) and add them to the butter and sugar mixture.

Mix thoroughly.  

Add the cream slowly as the and mix until it comes together.

Roll the dough into finger-thick rolls and cut 0.4 inches (1 cm) thick pieces. If you want, you can roll each piece to a ball by hand.

Place the pieces on baking sheets.

Bake for approximately 8 min at 390 to 400F (200C). Keep an eye on them so they don’t burn.

Let cool and enjoy!

Pebernødder stores well in an airtight container and you’ll likely eat them long before they go bad.