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Pink Peppercorn Shortbread Cookies
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Pink Peppercorn Shortbread Cookies

These pink peppercorn shortbread cookies can be whipped up at a moment's notice. A splash of rosewater and a dip in dark chocolate makes them unforgettable.
Course Dessert
Cuisine American
Keyword chocolate, peppercorn, rose water
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 60 cookies
Calories 108kcal
Author Evan Kalman


  • 1 1/3 cups unsalted butter 2 1/2 sticks + 1 tbsp, about 60°F (16°C)
  • 3/4 cup granulated white sugar
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • 1 vanilla bean
  • 3 ¾ cups all-purpose flour spooned and leveled
  • 1 tsp kosher salt
  • 1/3 cup pink peppercorns lightly crushed
  • 2 cups dark chocolate baking chips 60% cacao


  • Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on low until blended, about 30 seconds. Increase the speed to medium and beat until pale and fluffy, about 3 to 4 minutes.
  • Split the vanilla bean in half lengthwise and scrape the seeds with a small knife. Add the vanilla seeds, vanilla extract, and rose water to the butter and mix until combined. In a medium bowl, mix the salt and flour. Reduce the mixer's speed to low and gradually add the flour mixture until all of the flour is incorporated. Mix in the crushed peppercorns distributed. The dough will look crumbly and sandy.
  • Turn the mixture out onto a work surface and form into a dough using your hands. Roll into 2 logs about 10-11 inches at 1.5” thick. Cover in plastic wrap and chill for 30 minutes to 1 hour.
  • Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and unwrap. Slice each log into ¼ inch coins. Place cookies ½-inch apart on prepared cookie sheets. Bake cookies for 15 minutes until a pale golden brown around the edges, rotating the pan halfway. Remove cookies to a cooling rack.
  • Place the baking chips in a heatproof bowl over a saucepan filled with 1-inch of water. Bring the water to a simmer, then turn off the flame and let the chocolate sit until melted. Stir until smooth. Remove the bowl from heat and dip each cookie halfway into the melted chocolate. Transfer to a cooling rack lined with parchment paper and sprinkle with edible rose petals. Cool until set.


Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 46mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg