Pink Peppercorn Sugar Cookies
A simple sugar cookie dotted with spicy, fruity pink peppercorns
Ingredients
- 2 cups sugar
- 1 cup butter
- 2 eggs
- ½ tsp kosher salt
- ¼ tsp freshly ground nutmeg
- 1 tsp vanilla extract
- 6 tsp buttermilk
- 1 tsp baking soda
- 4 cups all-purpose flour
- 2 tbsp pink peppercorns crushed
Instructions
- Cream together the butter and sugar in a stand mixer or a bowl with a hand mixer.
- Then add eggs, vanilla, and buttermilk. Mix to fully integrate.
- In a separate bowl combine the flour, salt, nutmeg, and baking soda.
- Then add the flour 1 cup at a time until you have add all the dough and it has just come together. Don't overmix.
- Fold in the crushed pink peppercorns into the dough to evenly distribute it.
- Once finished, I like to chill the dough for at least half an hour before rolling out the cookies.
- Split the dough in two. Roll each half out to about ¼ inch of a crispier cookie or ½ inch for a softer cookie.
- Using a flour cookie cutter, get as many cookies out of the dough before re-rolling to get a couple more.
- Place the cookies on a parchment lined sheet pan. For softer cookie, refrigerate again before baking.
- Bake at 375 degrees for about 8-12 minutes depending on the thickness of your cookies.