Pepper Cookies
A simple pepper cookie recipe with cardamom and black pepper for a subtle spicy twist. Tips on baking time, substitutions, storage and freezing.
I found this recipe ages ago in a newspaper and have had fun with it over the years. No one can guess the secret ingredient.
Submitted by: Susan from Milwaukee, Wisconsin
Yield: About 4 Dozen
- Black pepper is the secret ingredient. It adds a warm, subtle bite that highlights the other spices.
- Dough can be stiff; add milk a little at a time and alternate dry ingredients with milk when mixing.
- Bake 12 minutes for a soft cookie or up to 15 minutes for a crisper edge. Small drops or rolled balls both work.
Spices
Featured in this Recipe
Preparation Instructions:
Cream the butter (or Crisco), sugar, and vanilla until light and creamy.
Combine the flour, baking powder, and spices.
Add the dry ingredients to the creamed mixture alternately with the milk. It may be a bit stiff.
Shape into small balls, or drop from a teaspoon, onto ungreased cookie sheets.
Bake at 350 degrees for about 12-15 minutes. Cool on rack.
thespicehouse.com
More About This Recipe
12 minutes is preferable for a softer cookie. The amount of pepper is adjustable to taste, but do not leave it out. It really is a subtle touch. Try it first, before adjusting the spices, and you will be surprised.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
What does the black pepper do in these cookies?
Black pepper adds a warm, slightly sharp note that brightens the cardamom and cinnamon without making the cookie hot. Start with the recipe amount and adjust a little if you want a stronger kick.
Can I leave out the cardamom or replace it?
Yes. If you do not have cardamom try ground nutmeg or ground ginger for a different warm note. Omitting it will change the flavor but the cookies will still be tasty.
Should I use butter or butter-flavor Crisco?
Butter gives richer flavor while Crisco yields a slightly lighter, more shelf-stable cookie. If using salted butter, reduce the added salt to taste.
My dough is too stiff. How can I fix it?
Add milk a teaspoon at a time and mix until you reach a soft, scoopable consistency. Avoid adding too much at once to keep the dough from getting sticky.
How long should I bake them for a soft or crisp cookie?
Bake at 350 F for about 12 minutes for a softer center or up to 15 minutes for crisper edges. Watch closely near the end since oven temps vary.
Can I freeze the dough or the baked cookies?
Yes. Freeze shaped dough balls on a tray until solid, then transfer to a bag for up to 3 months. Baked cookies can be frozen in an airtight container for up to 3 months and thaw at room temperature.
How should I store these cookies and how long do they keep?
Store at room temperature in an airtight container for up to 5 days. For longer storage keep them in the refrigerator up to 2 weeks or in the freezer up to 3 months.
Can I make these gluten-free or vegan?
For gluten-free, try a 1-to-1 gluten-free flour blend and keep the cornstarch for tenderness. For vegan, use a plant-based butter substitute and non-dairy milk. Textures may shift slightly, so test a small batch first.
What does the black pepper do in these cookies?
Black pepper adds a warm, slightly sharp note that brightens the cardamom and cinnamon without making the cookie hot. Start with the recipe amount and adjust a little if you want a stronger kick.
Can I leave out the cardamom or replace it?
Yes. If you do not have cardamom try ground nutmeg or ground ginger for a different warm note. Omitting it will change the flavor but the cookies will still be tasty.
Should I use butter or butter-flavor Crisco?
Butter gives richer flavor while Crisco yields a slightly lighter, more shelf-stable cookie. If using salted butter, reduce the added salt to taste.
My dough is too stiff. How can I fix it?
Add milk a teaspoon at a time and mix until you reach a soft, scoopable consistency. Avoid adding too much at once to keep the dough from getting sticky.
How long should I bake them for a soft or crisp cookie?
Bake at 350 F for about 12 minutes for a softer center or up to 15 minutes for crisper edges. Watch closely near the end since oven temps vary.
Can I freeze the dough or the baked cookies?
Yes. Freeze shaped dough balls on a tray until solid, then transfer to a bag for up to 3 months. Baked cookies can be frozen in an airtight container for up to 3 months and thaw at room temperature.
How should I store these cookies and how long do they keep?
Store at room temperature in an airtight container for up to 5 days. For longer storage keep them in the refrigerator up to 2 weeks or in the freezer up to 3 months.
Can I make these gluten-free or vegan?
For gluten-free, try a 1-to-1 gluten-free flour blend and keep the cornstarch for tenderness. For vegan, use a plant-based butter substitute and non-dairy milk. Textures may shift slightly, so test a small batch first.
These cookies were soft and delicious. I served them to a group of friends and no one could guess the secret ingredient. Needless to say, there were no cookies left at the end of the evening.