Looking for a different cookie for your holiday platter, get ready for a flavor explosion in your mouth. I’m telling you this is my new favorite cookie. Welcome to Cookie Week 2020 recipe number five, Pink Peppercorn Sugar Cookies. Never baked or cooked with pink peppercorns, you’re in for a treat. Click here to read more and order online. They tend to be a challenge to find in markets but keep searching. It’s well worth every effort to find them.
Pink Peppercorn Sugar Cookies
Every now and then you create something that just knocks your socks off and this is one. I used a favorite sugar cookie recipe and added in the pink peppercorns. I was just experimenting yet these cookies came out fantastic the first time. I added just enough crushed peppercorn to add subtle heat and the taste of what is that flavor. Make sure the peppercorns are completely crushed and don’t leave any whole.
Pink Peppercorn Sugar Cookies
The pink peppercorns have a complex flavor profile like a bit of floral, a bit of citrus, and spice. The cookie itself is crisp, lightened up by using cake flour. Dough can be mixed ahead of time and chilled until ready to bake. When ready to bake, form 1-inch balls and roll in white sparkling sugar or if desired, leave them plain. They just look prettier coated in sugar and add another layer of crunch. The cookies keep well in an airtight container for up to 5 days.
Pink Peppercorn Sugar Cookies
What a great addition this cookie will make for your family to enjoy or boxed for gifts. Baked goods always make a fantastic and thoughtful gift. Enjoy! See you tomorrow…
Pink Peppercorn Sugar Cookies
Pink Peppercorn Sugar Cookies
2 3/4 cups plus 2 T. sifted cake flour
2 t. cream of tartar
1 t. baking soda
1/4 t. kosher salt
2 T. crushed pink peppercorns
1 cup unsalted butter (2 sticks), softened
1 1/2 cups granulated sugar
2 large eggs
1 t. pure vanilla extract
1/3 cup Wilton white sparkling sugar or more, for rolling
Line two cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together sifted cake flour, cream of tartar, baking soda, salt and peppercorns. Set aside until needed.
In bowl of stand mixer, cream butter and sugar together, about 3 minutes. Add in eggs one at a time until incorporated then add in vanilla.
Slowly add flour mixture to butter mixture and blend well.
Chill dough for 30 minutes. Heat oven to 400 degrees when ready to bake.
Roll cookie dough into 1-inch balls then roll in sparkling sugar. Place on prepared cookie sheets about 2-inches apart.
Bake for 8 – 10 minutes or until edges are brown. Place cookies on wire racks to cool completely. Store cookies in air tight container.
Makes 12 to 24 cookies depending on size.
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