I make these cookies all the time, and they are absolutely loved by everyone! Even my stuck-up, picky brother!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later.

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  • 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.

  • 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.

Nutrition Facts

93 calories; 0.6 g protein; 9.3 g carbohydrates; 7.8 mg cholesterol; 48.7 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2008
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 black pepper. What an interesting cookie. I will be making again! Read More
(18)

Most helpful critical review

Rating: 2 stars
10/07/2010
No one ate them at the cookie contest. I guess the name of the cookie is a turn off. Read More
(3)
24 Ratings
  • 5 star values: 21
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/22/2008
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 black pepper. What an interesting cookie. I will be making again! Read More
(18)
Rating: 5 stars
09/19/2007
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 recipe ( doubled...the box was 1 lb. 5 oz.) used a 1 1/2" scoop rolling the sides and top but not the bottom ( afraid that the sugar would melt and burn the bottom of the cookies) baked for 12 minutes ( the tops did not crack...didn't matter)...made 36 unbelievably great cookies. Now when he asks for his cinnamon cakes he is getting these ( and I am sure with no complaints. He hasn't tasted them yet but I know he will love them.) Thank you soooooo much! Read More
(17)
Rating: 5 stars
03/20/2007
The explanation of this cookie does not do it justice. My family has absolutly fallen in love with them! And they're addictive too! Read More
(15)
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Rating: 5 stars
12/07/2009
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. Read More
(9)
Rating: 5 stars
05/29/2009
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 to the cookie dough. For the powder I mixed cinnamon and confectioners sugar and added it after the cookies baked. Very yummy unusual recipe. Read More
(9)
Rating: 5 stars
06/04/2008
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 awesome. Read More
(6)
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Rating: 5 stars
04/06/2009
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 delicate not chewey or crunchy or too soft. Baked alittle longer than stated until the tops cracked abit. Read More
(5)
Rating: 5 stars
01/08/2008
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 zip lock bag with a piece of white bread. It keeps them soft for about 3 days. Thanks for the recipe! Read More
(5)
Rating: 5 stars
12/20/2011
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 cloves and pepper were just enough to keep everyone guessing about the secret ingredients. Well received at home and by co-workers goes on my "make again" list. Thanks Read More
(3)
Rating: 2 stars
10/07/2010
No one ate them at the cookie contest. I guess the name of the cookie is a turn off. Read More
(3)