I am SO excited about this recipe because I love a modern twist on classic foods. A little pinch of black pepper sends the classic gingerbread cookie and turns it into a Christmas cookie you won't soon forget.

Growing up I remember making these soft round molasses cookies that were half dipped in white chocolate that my dad absolutely loved. His favorite Christmas cookie! They were spiced with ginger, yet creamy because of the white chocolate. Well I'm taking that idea and revamping my favorite gingerbread recipe with a peppery kick! That's where we get this Black Pepper Gingerbread.

I know what you may be thinking, but I encourage you to try it! The pepper hits you right at the end, and you may have people wondering what you put in these cookies to make them taste so different.

Warming and comforting, yet something new and exciting all in one bite. I was recently at a church gathering and the hostess mentioned that there was black pepper in her delicious cookies.

It inspired me to add it to the white chocolate dipped cookie of my childhood and it was a major success!

This recipe is also one of 10 holiday cookie recipes that a group of us put together to share with all of you! Below you will find links to 9 other bloggers that have created amazing cookie recipes for you! Try one or try them all, I know you will not be disappointed!

Christmas Cookie Collaboration

📖 Recipe

Black Pepper Gingerbread with White Chocolate Drizzle

Crispy on the outside, but chewy on the inside with a kick!

4.73 from 11 votes

Print Pin Rate

Course: Sides and Shareables

Cuisine: Dessert

Prep Time: 15 minutes mins

15 minutes mins

Total Time: 30 minutes mins

Servings: 40

Author: Sara Ayesh

Ingredients

• ¾ cup softened salted butter
• ½ cup brown sugar
• ½ cup honey
• ⅓ cup molasses
• 3 ¾ cups of flour
• 2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 2 teaspoon black pepper
• ½ teaspoon clove
• 2 eggs
• 1 ½ teaspoon baking soda
• 2 teaspoon apple cider vinegar
• 6 oz white chocolate

Instructions

• Cream together butter, sugar, and honey
• Stir in eggs and molasses, and vinegar
• In a large bowl combine flour, ginger, clove, black pepper and baking soda.
• Slowly mix the dry with the wet ingredients
• turn out dough on to a piece of plastic wrap and form into a disk and cover
• Refridgerate for 1 hour
• Preheat oven to 350
• Roll out on a floured surface to ¼ inch thickness
• Cut out cookie with your favorite cookie cutter
• Arrange on a parchment lined baking sheet
• Bake for 15 minutes
• Let cool completely then melt some white chocolate and drizzle over the top!