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Black Pepper Butter Cookies

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“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.”
READY IN:
26mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
  2. Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
  3. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
  4. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
  5. Remove to wire racks to cool.

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