Peppersass Cookies

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READY IN: 42mins
Recipe by Cecily Parsley

A spicy-sweet treat for Valentine's Day, clipped out of a newspaper. I used "Mr. Gouda's Trinidad-Style Scotch Bonnet Pandemonium Sauce" and red decorator's sugar for dipping.

Ingredients Nutrition


  1. In a small bowl, combine flour, baking soda and salt. In large bowl, with mixer at low speed, cream together sugar and butter until well-blended.
  2. Add egg, hot pepper sauce, vanilla and flour mixrure. Beat until smooth.
  3. Divide dough in half. On plastic wrap, shape each dough half into a log, about 1 1/2" in diameter. Rollup in the plastic wrap. Cover and refrigerate until firm.
  4. Preheat oven to 350°F
  5. Cut dough rolls into 1/4" slices. Dip each slice in granulated sugar. Place 1" apart on ungreased cookie sheets. Bake 10-12 minutes or until golden around edges. Cool on a wire rack.

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