• 1 tablespoon black peppercorns

• 1⅓ cup (160 grams) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ¼ teaspoon cream of tartar

• 6 tablespoons (85 grams) unsalted butter, at room temperature

• 1 cup (200 grams) plus 2 tablespoons (25 grams) sugar, divided

• ½ teaspoon vanilla extract

• 1 large egg

• 2-3 tablespoons Maldon sea salt (or other flaky sea salt you like)

Heat a small skillet over medium-high heat. Add peppercorns to the pan and toast for 1-2 minutes, until fragrant. Remove to a small bowl to cool. Use a spice grinder or mortar and pestle to grind the peppercorns into a fine powder. Sift through a fine mesh sieve to get rid of any very large pieces that remain.

In a medium mixing bowl, whisk together flour, baking powder, salt, cream of tartar, and 1¼ teaspoons of the ground black pepper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 30 seconds on medium speed. Add 1 cup (200 grams) of sugar and cream on medium-high speed until light and fluffy, about 1-2 minutes. Add egg and vanilla extract and beat until fully incorporated.

Turn the mixer speed to low and slowly add in the flour mixture until combined. Remove the bowl from the mixer, scrape down the sides and bottom, and stir a few times by hand to make sure everything is mixed together. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Arrange your oven racks to the top-center and bottom-center positions. Preheat the oven to 375°F. Line two baking sheets with silicon mats or parchment paper.

In a small bowl, whisk together remaining 2 tablespoons (25 grams) of sugar and ¾ teaspoon of ground black pepper. Use a disher to portion the cookie dough into 24 even scoops. Roll each scoop into a ball, then roll each ball in the sugar-pepper mixture.

Arrange cookie dough balls on your prepared baking sheets, 12 per sheet (you will have to stagger them slightly so they don't run into each other as they bake). Bake for 10-12 minutes, rotating the pans from front to back and top to bottom halfway through baking. (10 minutes gave me soft cookies; leave in until the edges are just slightly browned for crunchier cookies.)

Immediately after you remove the cookies from the oven, sprinkle the tops of each cookie with a bit of sea salt.

Cool cookies on the pans on wire racks for 5 minutes, then transfer cookies directly to the wire rack to cool completely.