Meyer Lemon and Black Pepper Cookies
TIME/SERVINGS
Total: 25 mins, plus refrigeration time
Active: 10 mins
Makes: 48 cookies
By Aïda Mollenkamp
Here is a recipe for the subtle sophisticate: easy enough to fit into a busy holiday schedule but aimed to impress. The combination of Meyer lemon zest and black pepper is a classic pairing in savory dishes, but it adds an elegant twist to the often too sugary icebox cookie. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and plain sugar cookies for the purist. Or maybe they’re just all for you.
What to buy: The distinct flavor of Meyer lemons works well here, but regular lemons are a fine substitute.
Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed.
This was featured as part of our Winter Wonders story.
- 2 cups all-purpose flour
- 1/4 cup finely grated Meyer lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 cup granulated sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 large egg, at room temperature
- Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
- Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
- Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
- When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
COMMENTS | ADD YOUR OWN
I'm planning a whole cirtus themed Christmas dessert buffet, with a clementine-almond cake and a citrus pavlova. These should fit in great. Thanks for this recipe.
i'm always looking for new cookie recipes! this is perfect!!!
Baked this recipe on Tuesday for Valentine's Day... wonderful Meyer lemon flavor and a subtle kick of pepper for a finish. Unfortunately, they look like blobs... I chilled the dough overnight as instructed, but the cookies spread into pillow-like blobs in the oven. To adjust for varying oven performances and hot spots: for the third cookie sheet, I raised the oven temperature to 375°F and baked them for nearly 15 minutes until the bottoms were lightly golden and crisper. My DH prefers cookies, etc. "underdone", sweet, chewy and soft. I like my "crunch". I will bake these again, both ways.
2/14 note: these cookies are excellent with Champagne and chocolate truffles
The distinctive Meyer lemon flavor does shine through; I'd recommend more pepper, perhaps a 1/4 teaspoon more. I'd refrigerated the dough overnight, and didn't have a problem with blob-like cookies. They spread a bit, but no problem. Very easy recipe.
I'm inclined to give the Mexican-chocolate icebox cookies a try; the Lemon/Pepper ones are okay, but I don't think I need to make them again.