Meyer Lemon and Black Pepper Cookies

Ingredients (9)

  • 2 cups all-purpose flour
  • 1/4 cup loosely packed, finely grated Meyer lemon zest (from about 4 medium lemons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
Try Amazon Fresh
Nutritional Information
  • Calories65
  • Fat2.49g
  • Saturated fat1.51g
  • Trans fat0.09g
  • Carbs9.93g
  • Fiber0.24g
  • Sugar5.04g
  • Protein0.84g
  • Cholesterol10.76mg
  • Sodium25.92mg
  • Nutritional Analysis per serving (40 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Meyer Lemon and Black Pepper Cookies

Black pepper adds a touch of heat to this lemony version of the classic icebox cookie. To make these cookies, Meyer lemon zest and freshly ground pepper are stirred into an easy sugar cookie dough that can be made ahead, rolled into logs, and frozen. Then, when an after-dinner sweet tooth kicks in, just slice and bake to order.

What to buy: The distinct flavor of Meyer lemons works well here, but regular lemons are a fine substitute.

Game plan: The dough logs can be frozen for up to a month—just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and baking.

This recipe was retested and updated by the CHOW Test Kitchen in October 2012.

Tips for Christmas and Eggs


  1. 1Whisk together the flour, zest, baking powder, pepper, and salt in a medium bowl to break up any lumps; set aside.
  2. 2Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  3. 3Return the mixer to medium speed, add the egg and vanilla, and beat until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
  4. 4Turn the mixer to low speed and slowly add in the reserved flour mixture. Mix until just incorporated.
  5. 5Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.
  6. 6When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds.
  7. 7Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds. Place the rounds about 1/2 inch apart on 2 baking sheets (about 20 cookies per sheet).
  8. 8Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.
  9. 9Place the baking sheets on wire racks and let them cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
Load Comments

Recommended from Chowhound

The Ultimate Guide to Thanksgiving

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...