Best Jalapeno Pepper Cookies Recipes

JALAPENO-LIME SHORTBREAD COOKIES

Jalapeno-Lime Shortbread Cookies image

Shortbread jalapeno cookies are sweet and tangy, with just a little burn at the end.

Provided by Diane Stone

Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup butter
⅔ cup white sugar
1 tablespoon grated fresh jalapeno
1 lime, zested and juiced
½ teaspoon salt
1 cup confectioners' sugar
¼ cup lime juice
½ tablespoon grated fresh jalapeno, or more to taste
1 lime, zested

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

Nutrition Facts : Calories 150 calories, Carbohydrate 19.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 103.4 mg, Sugar 10.8 g

JALAPENO SUGAR COOKIES

Jalapeno Sugar Cookies image

Make and share this Jalapeno Sugar Cookies recipe from Food.com.

Provided by RecipeMonster

Categories Dessert

Time 40m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2-3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 teaspoon vanilla
1 cup sugar
2 eggs
3 jalapenos, very finely diced (divided so you have 1 1/2peppers for dough and the other half for topping)
6 jalapeno seeds, finely chopped, almost to a mash

Steps:

Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl.
In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
Add eggs one at a time and mix thoroughly.
Gradually add flour mixture 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour.
Refrigerate dough at least 1 hour and up to overnight.
Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts.
Moisten bottom of glass with water, dip in sugar and press to even thickness.
Top with a few pieces of jalapeno pepper, press lightly into dough.
Bake at 375 degrees for about 10 to 12 minutes. Remove from pan and cool.

Nutrition Facts : Calories 103.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.3, Sodium 107.8, Carbohydrate 12.4, Fiber 0.3, Sugar 5.7, Protein 1.3

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