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This delightfully spicy chocolate cookie is topped with Habanero Sugar for a sweet kick of heat. Use your favorite holiday cookie cutter and start a new tradition! Crunchy, spicy, and sweet, this cookie is excellent for dipping in tea, coffee, or milk!
From The Spice & Tea Exchange®2/3 cup lightly packed Cocoa - Natural1 TBS Ancho Pepper Powder1 tsp Cinnamon Ground - Vietnamese½ tsp Himalayan Fine Mineral Salt¼ tsp 4 Peppercorn Spice Blend2 tsp Madagascar Pure Vanilla Extract1.5 oz Habanero Sugar
From the Grocer2 cups all-purpose flour¼ tsp freshly ground black pepper2 sticks (1 cup) unsalted butter, softened10 TBS granulated white sugarFavorite holiday cookie cutter (star works well)
SIFT together the flour, Cocoa - Natural, Ancho Pepper Powder, Cinnamon Ground - Vietnamese, Himalayan Fine Mineral Salt, and ¼ tsp 4 Peppercorn Spice Blend, then sift again.CREAM together the butter and the white sugar until light.MIX in Madagascar Pure Vanilla Extract and gradually add the flour mixture. Dough will be crumbly at first.STIR or knead until smooth and supple.ROLL dough between 2 sheets of wax paper until approximately ¼-inch thick and chill 30 mins.PREHEAT oven to 275°F and line cookie sheets with parchment paper. Cut out cookies with your favorite holiday cutter.POUR Habanero Sugar onto a plate. Lightly press the top of each cookie into the sugar and arrange them sugar-side-up on cookie sheet. Bake cookies for 30-40 mins until firm and fragrant. Cool on racks and store in an airtight container.
*Time saver option: Roll dough into 1½-inch diameter log and refrigerate for 30 mins or overnight. Slice the dough into ¼- inch rounds and proceed with recipe.
Yield: 24-30 cookies Total Time: 1 hr, 40 mins Prep: 1 hr Cook: 40 mins
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