Looking to see what kind of cookie I could make the other day, I stumbled on this recipe for Black Pepper Butter Cookies.

Black Pepper Butter Cookies

I thought it was too intriguing and had to try it.  A few modifications that I made to the recipe:

  • It was too crumbly and wasn’t mixing together very well so I added an egg white.
  • Use parchment paper or non-stick cookie mats — they do stick a little.
  • I baked them for 15 minutes (and warning — they do spread!).
  • Don’t smoosh them down if you want a softer cookie. 

The flavor was interesting and I thought it was tasty!  It was buttery with a little spice at the end. 

I think next time, I’m going to substitute Cayenne Pepper for Black Pepper and then dip into dark chocolate.  

I read some of the comments and people suggested adding/changing the following:

  • Instead of white sugar, use red and green for the holidays.
  • Decreased the pepper to 1 tsp (fresh ground) and added 1 tsp rubbed lavender buds. I flattened them very thin, and baked them for about 5 minutes, and got about 75 cookies. I pressed them down, and then topped them each with a small pinch of demerara sugar.
  • Add cinnamon to the batter.
  • Add 1/2 tsp of cinnamon, cloves, ginger, and allspice.
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