Zutaten für White Pepper Cookies
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Eggs
- Cinnamon
- White Pepper
- Baking Powder
- Baking Soda
- Ground Ginger
- Cardamom
- Salt
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Zubereitung von White Pepper Cookies
- Preheat oven to 320°F (160°C).
- Cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon ground white pepper, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 24 hours (or up to 3 days).
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Use a 1.5-2 inch cookie cutter (or a knife) to cut out cookies.
- Place cookies onto ungreased baking sheets.
- Bake for 11-15 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
35g
Fat
12g
Carbs
6g
