Pink Peppercorn Sugar & Spice Cookies

By arielleclementine
December 17, 2009
19 Comments


Author Notes: Soft and chewy is the only way to go with sugar cookies, and this one definitely fits the bill. The pink peppercorn and dash of spices give the cookies a warm glow that pairs rather nicely with the turbinado sugar crust on the outside. Side note: you can crush the pepper in a mortar and pestle or peppermill, or just put them in a ziploc bag and bash them with a heavy pot :)arielleclementine

Food52 Review: In the interest of full disclosure, I must admit that I have never been a big sugar cookie fan. Stick an array of cookies in front of me and I'll go for the chocolate chip every time; however, since first seeing this recipe, I've been intrigued by the inclusion of pink peppercorns. I mixed up a batch tonight and I was sold from the first lick of the bowl. They were cinch to put together even though I didn't realize until halfway through that I was missing two ingredients -- the ground cardamom and turbinado. For the cardamom, I just crushed a few whole pods, removed the seeds, and whacked them with my meat pounder, Amanda style. In lieu of the turbinado, I just sprinkled with regular cane sugar but I'm sure the crunch provided by turbinado would have been better. As I settled on the couch with a cookie and a glass of milk, my husband snatched half of the cookie out of my hand. After the first bite, he was off the couch and headed to the kitchen to grab his own, while stating "These are great. Not too sweet and not too much cinnamon." I agree wholeheartedly. These are sugar cookies for grown-ups with just the right mix of sugar and spice. - melissavThe Editors

Serves: 3 dozen cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon crushed pink peppercorn
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1 cup unsalted butter (2 sticks), soft, but still a bit cool
  • 2 large eggs, room temperature
  • turbinado sugar, for sprinkling

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, stir flour, baking soda, salt, crushed pink pepper, cinnamon, cardamom, and allspice until well combined.
  3. Combine sugars and softened butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, 2 minutes. Mix in eggs one at a time, and then turn the mixer to low. Gradually add flour mixture and mix until combined.
  4. Drop rounded tablespoons of dough about 2 inches apart onto parchment paper lined cookie sheets. Flatten cookies with a wet hand, and then sprinkle with turbinado sugar.
  5. Bake cookies until the edges become lightly golden, 10-12 minutes. Cool on a wire rack and enjoy!

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Reviews (19) Questions (0)

19 Comments

neighome September 14, 2013
Thank you for this lovely recipe. I love the flavor of pink peppercorns, and was excited to try this out. I tasted the batter before baking and was worried that the pepper flavor was not pronounced enough for me. Ditto for a cookie sampled just out of the oven. I went to bed with plans to try the recipe again, but with double the pepper. The next morning I ate a cooled cookie, and guess what? The pepper was perfect! No adjustments needed.
 
beejay45 July 21, 2013
Love pink peppercorns but hate sugar cookies, like several others here. Since they have vouched for these, I'm totally game. I'll probably play around with the other spices, too, me being me. ;) But what an excellent idea. I even have the turbinado! Yay!
 
Blissful B. February 5, 2011
I made these tonight. Absolutely delicious! However, mine didn't come out soft & chewy, but crispy instead. I don't know why, since I followed the recipe exactly. It's not a problem, just unexpected. They still taste great!
 
Author Comment
arielleclementine February 5, 2011
I'm so happy you liked them! Sorry yours turned out crispy- maybe our ovens run at different temperatures, or your cookie sheet was thinner than mine? If you decide to make these again, I'd just take a couple minutes off the cooking time.
 
Rivka April 21, 2010
I am SO with you on the not being a sugar cookie fan, but these have been on my drool list for quite some time -- thinking I may make them this weekend.
 
Author Comment
arielleclementine April 21, 2010
thanks, rivka! i hope you like them :)
 
TheWimpyVegetarian April 3, 2010
Love the recipe and the picture. Really yummy!
 
Author Comment
arielleclementine April 3, 2010
thank you! pink peppercorn is so lovely :)
 
Kelsey B. April 1, 2010
Nice combination of spicy and sweet. these cookies are a great color, too!
 
Author Comment
arielleclementine April 3, 2010
thanks, friend!
 
mrslarkin April 1, 2010
Yummy! Sweet and spicy! I love it!
 
Author Comment
arielleclementine April 3, 2010
yahoo! thanks, mrslarkin!
 
Teri February 25, 2010
These sound ridiculously good. Can't wait to try!
 
Jennifer A. January 30, 2010
So good! I made these recently and had to hide a few for myself for later (they were going too fast!)
 
Author Comment
arielleclementine January 30, 2010
haha! how fun! thanks, Jennifer Ann :)
 
Helenthenanny December 18, 2009
these are sooo good, make some more please!
 
erinmonge December 18, 2009
These cookies look amazing! I'm running home to make them right now!
 
theicp December 18, 2009
This looks so pretty! I will have to try this!
 
Author Comment
arielleclementine December 18, 2009
thank you! i think i'm making your polenta this weekend!