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 Rieder 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:
thespicehouse.com
More About This Recipe
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.