Black Pepper Cookies – a delicious recipe with unsalted butter, sugar, vanilla, salt, egg whites, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425F with a rack in the center.
2
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy.
3
Mix in the vanilla and salt.
4
Beat in the egg whites until incorporated.
5
Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined.
6
Put the dough in a pastry bag fitted with a 1/2-inch round tip (such as Ateco #804).
7
Pipe 3-inch strips, about 1/2 inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies.
8
Bake until the edges are golden and the centers are set, about 7 minutes.
9
Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.
275
kcal
Calories
17
g
Fat
25
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup (1/2 stick) unsalted butter, softened, 1/3 cup sugar, 1/8 teaspoon pure vanilla extract, Pinch of salt, and more.
Yes, Black Pepper Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
