Black Pepper Cookies

Black Pepper Cookies are a delicious and easy to make cookie recipe. This recipe is perfect for those who love the taste of black pepper, but don’t want the heat. The cookies are soft and chewy with a slightly crunchy exterior. They are also very versatile, so you can add in your favorite mix-ins or top them with icing or chocolate.

Ingredients

• 3 eggs
• 2 cups packed light brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cloves
• 2 tablespoons ground cinnamon
• 1 teaspoon ground black pepper
• 1 cup finely chopped walnuts
• 2 ½ cups raisins
• 2 tablespoons chopped candied citron or lemon peel

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. In a bowl, whisk together eggs and brown sugar until combined.

3. In another bowl, stir together flour, baking soda, salt, cloves, cinnamon and black pepper. Add walnuts, raisins and candied citron or lemon peel and stir to coat evenly with the flour mixture.

4. Pour the egg-sugar mixture into the flour mixture and stir until everything is well combined and you have a stiff dough. Chill dough in the fridge for 30 minutes to an hour.

Nutrition Facts

• Serving size: 1 cookie
• Calories: 107
• Fat: 3 g
• Saturated fat: 0.5 g
• Unsaturated fat: 2.5 g
• Trans fat: 0 g
• Carbohydrates: 19 g
• Sugar: 10 g
• Fiber: 1 g
• Protein; 2g

What is the secret to perfect cookies?

The perfect cookie is all about the ingredients and the method. First, always use butter. This will give your cookies a rich flavor and a creamy texture. Second, choose the right sugar. Brown sugar will add a bit of molasses flavor to your cookies, while white sugar will keep them light and airy. Third, choose the right flour. All-purpose flour is versatile and works well for most cookies, but you can also experiment with other types of flour like almond or coconut flour. Fourth, check your flour is in date. Older flour can lose its potency and won’t produce as flavorful or tender cookies. Fifth, choose the right kind of chocolate. Dark chocolate will give your cookies a richer flavor, while milk chocolate will make them sweeter. Finally, cream the butter and sugar together until they are light and fluffy. Then beat in the eggs one at a time until everything is well combined before folding in the flour gently until it is just incorporated into the dough (overmixing will result in tough cookies).

What makes a cookie soft and chewy or crisper?

There are two key factors that affect the texture of a cookie: sugar and fat. Sugar, specifically the ratio of brown to white sugar, determines how moist or dry a cookie will be. The higher the ratio of brown sugar, the moister and softer the cookie will be. Conversely, using more white sugar will result in a drier, crispier cookie.

Fat also affects a cookie’s texture. In general, cookies made with butter or margarine will be softer and more delicate than those made with shortening. This is because butter contains water and milk solids, which tenderize baked goods. Shortening, on the other hand, is 100% fat and doesn’t contain any water. As a result, it produces firmer, flatter cookies that hold their shape better during baking.

So if you’re looking for a soft and chewy cookie, go easy on the white sugar and make sure your recipe includes butter (or margarine). If you prefer your cookies crispier, use more white sugar and opt for shortening instead of butter/margarine in your recipe.

What is the secret to making good cookies?

Cookies are one of the most popular snacks around, and for good reason – they’re delicious! But what’s the secret to making good cookies? Here are some tips:

– Always use butter. Butter gives cookies a rich flavor and creamy texture that you just can’t get with margarine or other substitutes.

– Choose the right sugar. Sugar is what gives cookies their sweetness, so it’s important to choose a type that will complement your other ingredients. For example, brown sugar will give cookies a molasses flavor, while white sugar will keep them crisp.

– Choose the right flour. Flour is what gives cookies their structure, so it’s important to choose one that will work well with your other ingredients. For instance, if you want crispier cookies, use a more glutenous flour like bread flour. Or for softer cookies, go with cake flour or even almond meal.

– Check your flour is in date. Flour can go stale quickly, so be sure to check the expiration date before using it in your cookie dough. Otherwise you might end up with tough or crumbly cookies.

– Choose the right kind of chocolate.

What determines the softness of a cookie?

When it comes to cookies, softness is determined by a number of factors. The type of flour used, the amount of fat in the recipe, and even the way the dough is mixed can all affect how soft or hard a cookie turns out.

But perhaps the most important factor in determining cookie softness is bake time. Cookies baked at a higher temperature will tend to be softer than those baked at a lower temperature. This is because high heat causes the cookies to spread more and cook more quickly, resulting in softer texture.

So if you’re looking for softer cookies, try baking them at a higher temperature for less time. You may need to experiment with your oven to find the sweet spot, but generally speaking, 375 degrees Fahrenheit is a good place to start. And if you want your cookies extra soft, try underbaking them slightly (by 1-2 minutes).

What are 2 things you can do to ensure your cookies turn out good?

There are a few things you can do to help ensure your cookies turn out well. First, chill the cookie dough. This will help it hold its shape and not spread too much when baking. Second, line your baking sheet with parchment paper or silicone mat. This will prevent sticking and make cleanup easier.

My tall cookie trick: If you want taller, fluffier cookies, bake them on a wire rack placed on top of a lined baking sheet. This allows hot air to circulate around the cookies and helps them rise evenly.

Cool your baking sheets: Place the baking sheets in the freezer for 10-15 minutes before adding the dough. This will help keep the cookies from spreading too much during baking. Quality baking sheets are a MUST: Look for ones that are heavy duty and won’t warp in the oven. Avoid dark colored sheets as they tend to overbake cookies.

Cool butter: Cut the butter into small pieces and place it in the freezer for 10-15 minutes before creaming it with sugar. This will help prevent spreading during baking. Correctly measure flour: Use a food scale to measure out your flour , rather than scooping it into a measuring cup. Too much or too little flour can ruincookies. Do not overmix : Once all ingredients have been added , mix just until combined.