74 Reviews of Black Pepper Butter Cookies

From: DonnaR

On Apr 8, 2006

These cookies are great! I have made them several times, and sometimes I seperate the dough and make some without the pepper just so I get a variety (also, some times I ice some). A trick I use is to put the dough into logs in the fridge for a while. That helps me make even balls as I can just slice evenly and then form the balls from the slices. Thanks for a great recipe!

From: Heather U.

On Jun 28, 2004

Oh yum! From one Heather to another-- thanks! I did half the batch with fresh black peppercorns(ground ultra fine), and the other half I did plain with cinnamon sugar on top (just in case the pepper wasn't to my liking). I really loved the pepper, and would do a whole batch with it next time. I made a reduced calorie version (4 T butter, 1 T lecithin, 1/2 c applesauce, 1/4 tsp guar gum, 1 c splenda, 2 T corn syrup) instead of using 1 c butter and 1 c granulated sugar. Using a small cookie scoop, my batch turned out 38 1/2-oz cookies (might've been 39 or 40 had I not pilfered some of the dough before baking...). Little pillows of yummy goodness! These would be great with a lemony glaze.

From: Lizzie-Babette

On Dec 7, 2003

I made these on a snowy Saturday, and boy, did the house smell like the holidays. I really like these a lot - delicious, almost like a snickerdoodle. The pepper gives these cookies quite a unique taste. I made these exactly as directed. I ended up with slightly over 5 dozen (I may have been making the cookie balls a bit on the small side). On one of my cookie sheets, I had trouble getting the cookies off, so for the next batch, I sprayed it lightly with PAM - no problem. I wasn't sure how much to smoosh the cookie balls, so I'm not sure if my cookies are too thin, but I didn't have any problems getting them off the baking sheets (see above exception). They're wonderful with tea - thin and crispy. I wish I'd thought to dip the glass in green and red colored sugar - that would be pretty for the holidays. Simple, but delicious cookie with a complex taste - thanks for sharing this one, HeatherFeather!

From: Len23

On Dec 12, 2003

These are quite good. They taste is pretty subtle, just a little bit of a kick every now and then. The vanilla in them is to die for. It made so many that I adapted a few batches- added some mini choc. chips to some and cinnamon to others. Both are good. The cinnamon is great- makes it a really flavourful spicy cookie and seems to go well with the pepper. These are going in all my xmas gift tins!

From: Montana Heart Song

On Sep 18, 2007

This is a scandinavian cookie. Prepared in the cold winter to warm your palate and body while drinking coffee or hot toddies. I have made these for years and have not dipped in sugar but will do so now.Sometimes I use white pepper when I put them in a Christmas basket for neighbors. I usually get calls for that "special cookie" that was in the basket. Great recipe, I am glad that you have posted. My Grandma was Swedish, other relatives Finn, some German and some English & Irish so take your pick, they all knew and cooked this recipe which is delicious!

From: Missy Wombat

On Dec 5, 2003

You definitely get about 4 dozen cookies out of this recipe and flattening with a glass dipped in sugar is a great easy idea. I am a fan of pepper cookies and the pepper in this one is reasonably subtle so if you put more in, don't panic. Very nice butter cookie.

From: quikgourmet

On Dec 5, 2003

This is a WONDERFUL cookie. I was amazed how the pepper and the butter cookie combination worked so well. It's a soothing, comforting cookie that will taste like nothing you've ever had and you will love it!

From: Manda

On Jan 5, 2004

My curiosity got the best of me and I just HAD to try this recipe. I got about 36 cookies, and they baked up wonderfully with an awesome smell filling the house! I had a bit of trouble mixing the dough at first, then just decided to use my hands which seemed to work much better. I also used salted butter because that is what I had on hand, and they turned out just fine (but will use unsalted next time). I took these little gems to work and everyone gobbled them up! Their eyes lit up when I told them the "secret" ingredient, and nobody could believe it! Will definitely make again, and might try these with almond extract just for a different taste. Thanks for posting!! ~Manda

From: BigFatMomma

On Dec 19, 2005

These were delicious! I made a few changes--I 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. They looked beautiful, and would be perfect for a classy tea party!! This recipe is definitely a keeper, and I will use the base dough for other add-ins! Thank you, HeatherFeather, for a tasty treat!

From: Phil the kiwi

On Feb 17, 2008

These should be illegal, so addictive they are probably bad for my health. I had never heard of black pepper cookies but was intregued enough to read a few reviews and eventually bake some. Well.....I've baked these three times in the last week. They just seem to disappear. Fantastic taste and texture and a great base recipe for other flavours. I havent yet but intend to try these with nuts and chocolate but still love the pepper. If you aren't a big fan of pepper on't worry. My husband hates pepper so I just offered him a couple and once they'd been swallowed told him. He thought they were different but also thought they were fantastic and was not put off having more lol. Happy baking.