Best Black Pepper Cookies Recipes

CHOCOLATE-BLACK PEPPER COOKIES

Steps:

• Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
• Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
• Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

BLACK PEPPER COOKIES

Steps:

• Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
• Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.

LEMON-BLACK PEPPER CORNMEAL COOKIES

Steps:

• 1. Whisk the flour, cornmeal, black pepper, if using, and salt together in a medium bowl.
• 2. Beat the butter, sugar, and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly.
• 3. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form each piece into a 10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm.
• 4. At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400°F. Butter 2 large nonstick baking sheets.
• 5. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.

BLACK PEPPER BUTTER COOKIES

Steps:

• 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.

CHOCOLATE BLACK-PEPPER ICEBOX COOKIES

Steps:

• In a large bowl, sift together the flour, cocoa powder, salt pepper, espresso, and cinnamon; Set the flour mixture aside.
• In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla; beat to combine. Add the reserved flour mixture, beating on low speed, until combined.
• Have ready a large piece of parchment paper. Turn out the dough onto parchment, and roll into a 2-inch diameter log. Roll log in the parchment. Transfer log to the refrigerator, and chill dough at least 1 hour overnight.
• Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the log from refrigerator, and remove the parchment. Pour the sanding sugar onto a baking pan, and roll the log in the sugar, gently pressing down to adhere sugar to dough. Transfer the log to a cutting board, and slice it into 1/4 inch-thick rounds. Place the rounds on the prepared baking sheets, spacing 1 inch apart. Sprinkle each cookie with some freshly ground black pepper.
• Bake the cookies until there is slight resistance when you light touch them in the centers, about 12 minutes. Transfer cookies to a wire rack to cool completely. Bake remaining dough. Store cookies in airtight container up to 2 days.

BLACK PEPPER COOKIES

Steps:

• Preheat oven to 425 degrees, with rack in center. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in vanilla and salt. Beat in egg whites until incorporated. Combine flour and pepper in a small bowl; add to butter mixture in 3 batches, mixing until just combined.
• Put dough in a pastry bag fitted with a 3/8-inch round tip (such as Ateco #804). Pipe 3-inch strips about 1/2 inch apart on a parchment-lined baking sheet, keeping tip close to sheet for thin cookies. Bake until edges are golden and centers are set, about 7 minutes. Let cool on sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.

LAUREN'S SUGAR AND SPICE BLACK PEPPER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later.
• In a large bowl, stir together the cake mix, the rest of the packet of cinnamon, cloves, nutmeg and black pepper. Mix in the egg and shortening until a dough forms. Form dough into 1 inch balls, roll the balls in the reserved cinnamon packet and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the tops are cracked and puffy. Let cookies set on cookie sheets until completely cool.

BLACK PEPPER CHRISTMAS COOKIES

Steps:

• Sift flour, baking powder and set aside.
• Mix the spices into the butter. Blend in the sugar. Beat in the egg.
• Stir in the flour mixture.
• Chill at least several hours or overnight.
• Preheat oven to 375°F.
• Roll on a lightly floured board to 1/8 inch. Cut with cookie cutter.
• Bake for 8 to 10 minutes until lightly browned around the edges.
• Cool and ice.
• Store in an air tight container.
• Glaze:.
• Stir water into sugar and mix well.

BLACK PEPPER CHOCOLATE COOKIES

Steps:

• After mixing all ingredients together add 3 cups flour and milk to make consistency of dough easy to handle and to knead. Make into small meatball size balls, place on cookie sheet with silpat and bake for 12 min on 375 degrees.

CHOCOLATE-BLACK PEPPER COOKIES

Steps:

• Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

LEMON-BLACK PEPPER CORNMEAL COOKIES

Steps:

• Whisk the flour, cornmeal, black pepper and salt together in a medium bowl.
• Beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy.
• Add the egg yolks, and beat to combine well.
• Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.
• Press the dough together with your hands and divide in half.
• Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log.
• Smooth each log with dampened fingers.
• Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.
• At least 25 minutes before baking, preheat oven to 400-degrees.
• Butter 2 large nonstick baking sheets.
• Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
• Bake, 1 sheet at a time (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes.
• Transfer to rack and let cool.

BLACK PEPPER BUTTER COOKIES

Steps:

• 1. In a large bowl, cream butter, sugar and flour til fluffy. add one egg and vanilla and blend well. Fold in the flour and mix to a dough like consistency. Refrigerate dough for two hours.
• 2. Remove dough from refrigerator and roll out to about 1/4 inch thick. Sprinkle liberally with black pepper, pressing it gently into the dough with the rolling pin. Cut out dough with cookie cutter and place on baking paper. Refrigerate for 30 minutes.
• 3. Make an egg wash by beating one egg with a little water. Brush the egg wash over cookies and sprinkle lightly with sugar. Bake at 325 for 5 to 7 minutes. From Splendido's, in The Emarcadero, San Francisco

BLACK PEPPER BUTTER COOKIES

Steps:

• 1 Mix all ingredients together with mixer 2 Roll into 1/2 inch balls (3 ungreased cookis sheets, 16 balls/sheet) 3 Use flat base of drinking glass dipped in sugar to flatten each dough ball i=on cookie sheets 4 Bake in a preheated 350 oven for 8-11 minutes or until lightly browned on the egdes 5 Place cookies on wire racks to cool

LEMON AND BLACK PEPPER SLICE AND BAKE COOKIES

Steps:

• Whisk together the flour, zest, baking powder, pepper and salt in a medium bowl to break up any lumps. Set aside. Place butter and sugar in bowl of stand mixer (paddle attachment), beat about 3 min at medium speed until light and fluffy, scrape sides of bowl and paddle. Return mixer to medium. Add egg and vanilla -beat until incorporated. Scrape sides of bowl and paddle. Turn mixer to low and slowly add flour mixture until incorporated. Turn dough out, divide in half. Roll each half in 1 1/2 inch logs. Wrap with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Oven 350 degrees Slice 1/4 inch, place on cookie sheet lined with parchment paper, 1/2 inch apart. Place both sheets in oven, bake 6 minutes, rotate sheets front to back and top to bottom and bake 6-7 minutes more. Cool on wire racks for 5 minutes then transfer cookies with spatula to wire rack. About 40 cookies

MENNONITE BLACK PEPPER COOKIES

Steps:

• Melt butter or margarine in medium saucepan.
• Add sugar, syrup, and vinegar.
• Bring mixture just to boiling.
• Immediately remove pan from heat; cool to room temperature.
• Stir in egg.
• Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
• Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
• Divide dough into four portions.
• Keep portions chilled until ready to roll.
• On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
• Cut into desired shapes with cookie cutters.
• Place on a greased cookie sheet.
• Sprinkle with ground cinnamon.
• Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
• Immediately transfer cookies to a wire rack; cool.
• Repeat with remaining portions of dough.
• Store in covered tins.

LIME AND BLACK PEPPER COOKIES

Steps:

• 1. In the bowl of a stand mixer or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla and egg, and beat over low speed just to incorporate. 2. In a separate mixing bowl, whisk together the flour, lime zest, baking powder, pepper and salt, breaking up any lumps. 3. With the mixer on low speed, slowly incorporate the dry ingredients into the butter mixture. 4. Place dough on a sheet of plastic wrap and roll into a log shape about 2 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, about 1 hour. 5. Heat the oven to 350 degrees. Remove the dough log and slice crosswise into cookies one-fourth inch thick. Place the cookies on a lightly greased baking sheet and bake until a light golden brown, 10 to 15 minutes. 6. Remove the cookies and cool on a rack. Dust the cooled cookies lightly with confectioner's sugar (and black pepper, if using). Each of 48 cookies: 54 calories; 1 gram protein; 8 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 10 mg. cholesterol; 4 grams sugar; 29 mg. sodium.

BLACK PEPPER COOKIES

Steps:

• 1. Beat the butter and sugar in the bowl of a standing mixer or with a handheld electric mixer. Stir in the cream followed by the rest of the ingredients except the flour. Add the flour and stir just until the dough is no longer sticky, no longer. Knead the dough on a lightly floured surface, then shape it into a disk, wrap it in plastic wrap, and let it rest in the refrigerator until the next day. 2. Preheat the oven to 350ºF (176°C). 3. Roll the dough on a lightly floured surface to a very thin sheet (1/8-inch thick is fine) and cut it into shapes. If any cookies are destined for hanging on the tree, pierce holes in the top of the cookies using the tip of a wooden skewer. Arrange the cookies on baking sheets lined with parchment paper. Reroll the dough until the last scrap is used. Bake in the oven until golden at the edges, about 12 minutes; a little less if chewy cookies are desired, a little more if crisp cookies are preferred. 4. Decorate with royal icing. The traditional way is to frame the cookie, make buttons, shoes, and so on, and to write the family's names on heart-shaped cookies and hang them in the windows on red ribbons. Store the cookies in airtight tins for up to several weeks (yes, you read correctly, weeks!).