These Grapefruit Pink Peppercorn Cookies are the perfect marriage of sweet, tart, and spicy. Packed with grapefruit zest and juice and topped with crushed pink peppercorns, they’re one of the most unique cookies around!
Remember when I told you I was going to put pink peppercorns on everything? Well, I’m doing it! Just in time for Valentine’s Day. OK, maybe not everything… but cookies, yes; ice cream, yes; cupcakes, yes; cocktails, yes; chicken? SURE. Why not?
I wrote about these Grapefruit Pink Peppercorn Cookies on Parade magazine’s website this week. And I learned an interesting tidbit in the process.
WHAT ARE PINK PEPPERCORNS?
Well duh, Sues, pink peppercorns are um, peppercorns that are pink, right? Actually, the answer to that is a great big NOPE. They’re actually not related to black peppercorns at all and are instead, get this…. dried berries from the Peruvian peppertree. How cool and also mind-blowing is that?
I guess you can kind of see it when you take a close look at them. But man, aren’t they just so pretty?
But knowing that peppercorns are really berries actually makes my argument to put them on and in everything in life even more legit. Right?? I got mine from Amazon (affiliate link), but you can often find them at grocery stores, too.
But yes, I’m still pretty obsessed with pink peppercorn and while I’ve always been obsessed with grapefruit, I’ve been eating it by the ton lately. Mostly blended in my VitaMix with kale or spinach. Because after eating so many Peeps… My body is DESPERATE for vitamins.
So, I guess making cookies with fruit is kind of a happy medium? Just consider yourself lucky that there isn’t kale in these.
GRAPEFRUIT PINK PEPPERCORN COOKIES RECIPE
This recipe is a basic cookie recipe that involves fresh grapefruit juice and fresh grapefruit zest baked in. But make sure to note that the dough needs about 20 minutes to chill in your fridge before you form the cookies and bake them. The icing is simply confectioners’ sugar and grapefruit juice and then the crushed pink peppercorns are sprinkled on top.
Also, I swear I didn’t make these for Valentine’s Day… But they just fit the season so well. Next time I may have to make them heart-shaped.
The cookies are a little bit sweet and a little bit tart, with a kick of spicy. You know, kind of like how a relationship should be, right? Please just let me go with that little metaphor, OK?
I hope you’re having a lovely little hump day wherever you are! It snowed a ton in Boston (again!), which meant I worked from home. Usually a nice thing, but I was so busy that I spent about 15 hours straight on my couch barely getting up at all. Annnd now I’m going to get up off the couch and carry myself to bed. Ah, life.
I hope you’ll consider making these grapefruit pink peppercorn cookies for your loved one this Valentine’s Day. Or yourself. You deserve them more than anything else.
Are you cooking or baking anything good this week?
These Grapefruit Pink Peppercorn Cookies are the perfect marriage of sweet, tart, and spicy. Packed with grapefruit zest and juice and topped with crushed pink peppercorns, they're one of the most unique cookies around!
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp grapefruit zest
- 3 Tbsp grapefruit juice
- 1 batch grapefruit icing (recipe below)
- 1/8 cup crushed pink peppercorns
- 1 1/2 cups confectioners' sugar
- 3/4 Tbsp grapefruit juice
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer or a large bowl with a hand mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
Mix in egg, grapefruit zest, and grapefruit juice until combined.
Gently blend flour mixture into wet mixture until just combined, taking care not to over-mix.
Place bowl in fridge for about 20 minutes to chill dough.
Pre-heat oven to 375 degrees.
Form balls with 1 Tbsp batter and place on un-greased cookie sheet, about 2 inches apart.
Bake at 375 degrees for about 8-10 minutes, until cookies are lightly golden around the edges. Cool on pan for a few minutes before moving to wire rack to cool completely.
Once cookies are cooled, drizzle Icing over the top and sprinkle crushed peppercorns on top of icing. Let icing cool to harden.
Whisk powdered sugar and 3 Tbsp of the grapefruit juice in a large bowl. If consistency is too thick, add another Tbsp grapefruit juice and whisk until combined.