Mennonite Black Pepper Cookies Recipe

Name: Mennonite Black Pepper Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or 1/2 cup margarine; 1/2 cup sugar; 1/2 cup dark corn syrup; 1 1/2 teaspoons vinegar; 1 slightly beaten egg; 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon fresh ground pepper; 1/2 teaspoon crushed anise seeds (optional) or 1 teaspoon anise extract (optional); ground cinnamon (this is in addition to the 1/2 teaspoon above, for sprinkling tops)

Servings: persons

1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
1/2 cup dark corn syrup
1 1/2 teaspoons vinegar
1 slightly beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon fresh ground pepper
1/2 teaspoon crushed anise seeds (optional) or 1 teaspoon anise extract (optional)
ground cinnamon (this is in addition to the 1/2 teaspoon above, for sprinkling tops)

1
Melt butter or margarine in medium saucepan.
2
Add sugar, syrup, and vinegar.
3
Bring mixture just to boiling.
4
Immediately remove pan from heat; cool to room temperature.
5
Stir in egg.
6
Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
7
Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
8
Divide dough into four portions.
9
Keep portions chilled until ready to roll.
10
On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
11
Cut into desired shapes with cookie cutters.
12
Place on a greased cookie sheet.
13
Sprinkle with ground cinnamon.
14
Bake in a 375u00b0F oven for 4 to 5 minutes or until barely brown around the edges.
15
Immediately transfer cookies to a wire rack; cool.
16
Repeat with remaining portions of dough.
17
Store in covered tins.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup margarine, 1/2 cup sugar, 1/2 cup dark corn syrup, 1 1/2 teaspoons vinegar, and more.

Yes, Mennonite 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.

That's it — enjoy your meal!

Mennonite Black Pepper Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions