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Salt & Pepper Butter Cookies | June 1, 2017

I discovered these cookies last year and have never looked back.  They are the perfect combination of sweet and savory.  They are buttery like a butter cookie, crisp like a sugar cookie, slightly salty, and have a peppery finish – but they’re still sweet enough to definitely be a cookie.  This is a Milk Bar creation and like most things cookie-related, they are spot on.

The only change I made was to use lemon pepper instead of traditional black pepper.  When you bite into the cookie, your palette is almost perplexed.  The cookie tastes familiar and foreign at the same time.  You might think it would taste salty, but the recipe is so balanced that salty isn’t the dominating flavor.  These are AWESOME with tea and equally good with a glass of red wine.  I often make them when I am going to an event with people who prefer less-sweet treats.  These Salt & Pepper cookies would be amazing on the outside of an ice cream sandwich with strawberry or vanilla bean ice cream.  Oh my goodness!

It is a very simple dough.  It takes no time to come together and then you just scoop the dough onto a cookie sheet lined with a Tovolo Silicone Baking Mat.  They travel well, too.  Milk Bar is kind of known for really big cookies, but I prefer a smaller cookie so I can eat more than one.  The best part is the look on people’s faces when they bite into them.  Delighted and yet a little confused – not your average sugar cookie!

SALT & PEPPER BUTTER COOKIES

YIELDS 30, 2″ Diameter Cookies  |  PREP TIME  15 min  |  PRINT PDF

INGREDIENTS
  • 2 cups all-purpose flour
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground pepper (or lemon pepper)
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 2 sticks unsalted butter, softened
  • ½ cup sugar
  • 1 large egg
DIRECTIONS

In a large bowl, whisk the flour with the salt, pepper, baking powder and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Add the dry ingredients and beat at low speed until just combined. (Make ahead: The dough can be stored in the refrigerator for up to 3 days.)

Preheat the oven to 375°F.  Scoop 1” round balls onto a cookie sheet lined with a Tovolo Silicone Baking Mat – be sure to arrange at least 3 inches apart. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, and then transfer to a rack to cool completely.