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Pink Peppercorn Sugar Cookies

A simple sugar cookie dotted with spicy, fruity pink peppercorns
Course Cookies
Cuisine American
Keyword pink peppercorns, Sugar cookies


  • 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


  • 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.