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.