It’s the time of the year where we’re all dreaming of sweets! As the cookie aroma fills your kitchen this holiday season, add some kick to classic recipes. Sarah Lohman, author of EIGHT FLAVORS, shares her recipe for Black Pepper Brown Sugar Cookies.
I chose to use Sarawak peppercorns from Indonesia, as the pepper has notes of citrus and coriander that lend itself well to desserts. But any black pepper you have will do. The result is a chewy cookie, speckled with pretty bits of black pepper.
Yield: makes 3 to 4 dozen, depending on the size of the cookie
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly ground pepper, plus more to top the cookies
1 teaspoon ginger
1 teaspoon coriander
3/4 cup (11/2 sticks) unsalted butter, room temperature
2 cups packed light brown sugar
Zest of one orange
Juice of 1/2 an orange (about 1/4 cup)
2 large eggs
1. In a large bowl, whisk together dry ingredients and spices.
2. In the bowl of an electric mixer, add butter, sugar, and orange zest. Using the paddle attachment, beat on medium-high until light in color. Add the orange juice, and then add eggs one at a time, beating well after each addition.
3. With mixer on low, add the dry ingredients slowly. Stop and scrape the bowl, then continue mixing until combined. Divide dough in half, wrap in plastic wrap, and chill at least 1 hour and as long as over- night.
4. Preheat oven to 350 degrees. On a generously floured work surface and with a floured rolling pin, roll dough 1/8 inch thick. Using a pepper grinder, crack fresh pepper over the surface of the dough and then gently press the pepper in with the rolling pin.
5. Cut into desired shapes using a cookie cutter or knife. Bake on a cookie sheet 10 to 12 minutes, rotating the cookie sheet halfway through, until the cookies are brown around the edges. Allow to cool completely on wire racks.
Do you have picky eaters coming to your holiday party? You can’t go wrong with the classic chocolate chip cookie.