Can Ginger had a black pepper taste?

The cookies probably had black pepper in them. There are lots of recipes for cookies that include black pepper – some with ginger, some with no ginger.

Here are a couple you can try.

GRAMA LOLLIS’ CHRISTMAS BLACK PEPPER COOKIES

Ingredients :
1 c. butter (soft)
1 1/2 c. sugar
2 tsp. baking soda
2 c. flour
1 egg (beaten)
2 tbsp. light corn syrup
1 tsp. each cloves, ginger, cinnamon
Black pepper

Preparation :
Cream butter, sugar with eggs and corn syrup. Sift flour with spices and soda. Combine. Chill. Roll on floured surface. Cut with fancy cutters. Bake until golden, 350 degrees, 5-10 minutes. Ice if desired.
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Pepper Spice Cookies
Adapted from Better Homes and Gardens
Makes about 50 cookies

½ cup butter, softened
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon finely ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 egg
1 tablespoon milk
2 cups all-purpose flour
medium grind black pepper
10 ounces bittersweet chocolate, coarsely chopped
1 tablespoon shortening

* Mix sugar, baking powder, black pepper, ginger, cloves, cinnamon, and cayenne in a bowl.
* Cream butter into sugar and spice mixture.
* Beat egg and milk. Add to creamed butter and sugar mixture.
* Beat in as much flour as you can, then add the remaining flour. Knead dough if necessary.
* Shape dough into a ball. Divide in half. Roll each half into a 6 ½ in roll. Wrap with plastic wrap, and chill 4-24 hours.
* Slice rolls into ¼ inch rounds. Place on an ungreased baking sheet, and sprinkle tops of cookies with medium grind pepper.
* Bake for 8 minutes at 375°, or until done.
* Melt chocolate in a double boiler. Incorporate shortening.
* Dip cooled cookies in melted chocolate. Place on waxed paper.
* Transfer to the refrigerator until chocolate has hardened.
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Black Pepper Butter Cookies

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for dipping glass

1. Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
2. Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
3. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
4. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
5. Remove to wire racks to cool.

Note from someone who had tried this recipe.
I thought it was too intriguing and had to try it. A few modifications that I made to the recipe:

* It was too crumbly and wasn’t mixing together very well so I added an egg white.
* Use parchment paper or non-stick cookie mats — they do stick a little.
* I baked them for 15 minutes (and warning — they do spread!).
* Don’t smoosh them down if you want a softer cookie.