White Pepper Cherry Cookies

  • Level: Easy
  • Total: 3 hr 25 min (includes cooling time)
  • Active: 20 min
  • Yield: 3 dozen cookies
Save Recipe

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder 

1/2 teaspoon freshly ground white pepper, plus more for dusting 

1/2 teaspoon salt 

1 stick unsalted butter, softened 

1/2 cup sugar 

1 large egg 

3/4 cup dried cherries 

Directions

  1. Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside.
  2. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries.
  3. Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight.
  4. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  5. Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper.
  6. Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

White Chocolate Cranberry Cookies

Cherry Pie

Dried Cherry, Macadamia and White Chocolate Chip Cookies

Chocolate Cookies with White Chocolate Chips and Tart Cherries

Stuffed Cherry Peppers

White Pepper Shortbread

Black and White Cookies

White Beer Cookies

🤤 More Drool-Worthy Recipes