Cardamom Pepper Cookies

Wendy Rusch


Found a recipe in an old church cookbook. (FYI - That's where alot of my recipes get their start lol) I tweaked it a little here and there and this is the result.

A cookie with a floral note and a little bite from the fresh ground black pepper. It's really good and such a change from the overly sweet desserts, yes I LOVE overly sweet desserts, but some people don't :o)

I hope you enjoy this cookie from the past, that is now the new present! :o)

pinch tips: How to Melt and Soften Butter



15 Min


10 Min




1 c
butter, softened
1 c
1/2 c
sour cream
3 1/2 c
1 tsp
baking soda
1 tsp
black pepper, fresh ground or course ground
1 tsp

Directions Step-By-Step

In a medium mixing bowl, cream together butter and sugar until smooth and creamy, 2 minutes. Add in sour cream and mix on medium for 1 minute. Add in flour, baking soda, baking powder, pepper and cardamom, mix on low until incorporated and dough comes together.
Divide dough in half and form each half into a log shape about 2 1/2" x 10" approx. Wrap in plastic wrap and refrigerate 30 minutes, remove from frig, leave wrapped in plastic, gently roll into a nice round log. (this step is not necessary, I just like to do it for a more perfect round cookie) Place back in frig for 1 hour or overnight.
Preheat oven to 375. Line cookie sheets with parchment or very lightly spray your pans.
Slice logs into 1/4" slices and place on pans at least 1 1/2" apart. Bake in preheated oven for 8-10 minutes for a softer cookie (won't be browned on bottom) and 11-13 minutes if you like a crisper cookie (will be slightly browned on bottom)
Store these in an air tight container, and best stored in the refrigerator.
***If you LOVE cardamom, feel free to add up to a 1/2 tsp more.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American