Black Pepper Butter Cookies

READY IN: 26mins
Recipe by HeatherFeather

These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my "vanilla flecked" butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.

Top Review by Len23

These are quite good. They taste is pretty subtle, just a little bit of a kick every now and then. The vanilla in them is to die for. It made so many that I adapted a few batches- added some mini choc. chips to some and cinnamon to others. Both are good. The cinnamon is great- makes it a really flavourful spicy cookie and seems to go well with the pepper. These are going in all my xmas gift tins!

Ingredients Nutrition

Directions

  1. Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
  2. Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
  3. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
  4. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
  5. Remove to wire racks to cool.

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