Black Pepper Butter Cookies

26 mins

1 servings

5.0/5 (91 reviews)

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.

Ingredients

Instructions

Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.

Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.

Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.

Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.

Remove to wire racks to cool.

Amount Per Serving
Calories 73.3
% Daily Value*
Total Fat 4.0g	6%
Cholesterol 14.0mg	5%
Total Carbohydrate 8.7g	3%
	Dietary Fiber 0.2g	1%
	Sugars 4.2g
Protein 0.8g

Amount Per Serving

Calories 73.3

% Daily Value*

Total Fat 4.0g

Cholesterol 14.0mg

Total Carbohydrate 8.7g

Dietary Fiber 0.2g

Sugars 4.2g

Protein 0.8g