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Chili Pepper Cookies

 Chili Pepper Cookies
Cut out to look like their namesake, these cookies were sweet treats at the celebration. We used a favorite recipe that makes a tender, slightly soft sugar cookies. By tinting the frosting and adding some colored sugar sprinkles, these can be decorated with out a lot of fuss. They really say "fiesta".—Terri Newton, Marshall, Texas
48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 3/4 cup butter-flavored shortening
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 to 5 tablespoons milk
  • Green and red gel food coloring
  • Green and red colored sugar


  • In a small bowl, cream shortening and sugars until light and fluffy.
  • Beat in the egg, milk and vanilla. Combine the flour, baking soda
  • and salt; gradually add to creamed mixture and mix well. Cover and
  • refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll and pat out dough to 1/4-in.
  • thickness. Cut with a floured 3-1/2-in. chili pepper shaped cookies

2 of 2

Chili Pepper Cookies (continued)

Directions (continued)

  • cutter.
  • Place 1 in. apart on ungreased baking sheets. Bake at 325° for
  • 6-8 minutes or until edges are lightly browned. Remove to wire racks
  • to cool.
  • In a small bowl, beat the butter, confectioners' sugar, vanilla and
  • enough milk until frosting reaches desired consistency. Tint 1/3 cup
  • green; set aside. Tint remaining frosting red. Frost "peppers" red
  • and "stems" green; sprinkle with matching sugar. Yield: about 4
  • dozen.