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Lauren's Sugar and Spice Black Pepper Cookies

Lauren's Sugar and Spice Black Pepper Cookies


"I make these cookies all the time, and they are absolutely loved by everyone! Even my stuck-up, picky brother! "
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45 m servings 93 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later.
  2. In a large bowl, stir together the cake mix, the rest of the packet of cinnamon, cloves, nutmeg and black pepper. Mix in the egg and shortening until a dough forms. Form dough into 1 inch balls, roll the balls in the reserved cinnamon packet and place them 2 inches apart onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until the tops are cracked and puffy. Let cookies set on cookie sheets until completely cool.

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Read all reviews 17
  1. 24 Ratings

Most helpful positive review

I too doubled the recipe because I used Krusteaz brand Cinnamon Crumb Cake mix. When they cool, they become very thin, but crispy and delicious! I was surprised by how much I liked the hint of...

Most helpful critical review

No one ate them at the cookie contest. I guess the name of the cookie is a turn off.

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I too doubled the recipe because I used Krusteaz brand Cinnamon Crumb Cake mix. When they cool, they become very thin, but crispy and delicious! I was surprised by how much I liked the hint of...

These are fantastic ! My husband loves me to make mini-cinnamon crumb cupcakes for work. They are so time consuming. I had a box of Krusteaz Cinnamon Crumb Cake mix in the pantry, so I used this...

The explanation of this cookie does not do it justice. My family has absolutly fallen in love with them! And they're addictive too!

I loved these. I made them and froze them for my Christmas tray. They are so easy to make I will definately make them again. Don't be afraid to make these.

I just made these, and my family loves them. Everyone was skeptical of the black pepper, but it turned out great. I substituted white cake mix for the coffee cake mix, and added my own cinnamon...

Great cookies, everyone that tried them loved them. Although the spice level was a little higher than expected, so next time I plan on cutting back on the cloves. Other than that they were awe...

These are absolutely amazing! I did have to add about 3/4 cups of flour. I might add alittle more pepper next time but that would be it. Everyone loved them!!! So good with tea or coffee. Very d...

How can something that sounds so wrong, taste SOOOOO right? If you love spice cookies you have to try these! Tip: They do get firm once cooled. But, if you like them soft like me, put them in a...

Not being much of a baker this was a perfect recipe for me. I used Krusteaz Cinnamon Crumb Cake mix (21 oz box) and doubled everything else. I got 3 dozen large, flat, soft, tasty cookies. The c...

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