She Strengthens

Lemon Pepper Icebox Cookies: A Twist on a Classic

Brighten Up Your Day with a Zesty Treat

Looking for a cookie that packs a punch? These lemon pepper icebox cookies are the perfect solution. With the brightness of Meyer lemons and the warmth of black pepper, these sweet treats will become a new favorite.

The Magic of Meyer Lemons

Meyer lemons, with their sweeter and less acidic flavor, are the star of this show. However, regular lemons can be used as a substitute if needed. The key is to use freshly grated zest to get the most out of the citrus flavor.

A Game Plan for Success

To make these cookies, you’ll need to plan ahead. The dough can be frozen for up to a month, making it perfect for a quick dessert or snack. Simply thaw the dough overnight in the refrigerator, slice, and bake to order.

Yield and Difficulty

These cookies yield about 40 treats and are considered easy to make, with a total time of 40 minutes plus chilling and cooling time.

Ingredients

• 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

Step-by-Step Instructions

Preparing the Dough

Whisk together flour, zest, baking powder, pepper, and salt in a medium bowl to break up any lumps. Set aside.

Creaming the Butter and Sugar

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. 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.

Adding the Egg and Vanilla

Return 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.

Combining the Mixtures

Turn the mixer to low speed and slowly add in the reserved flour mixture. Mix until just incorporated.

Shaping the Dough

Turn 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.

Baking the Cookies

When ready to bake, heat the oven to 350°F and arrange the racks to divide the oven into thirds. Remove 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). Place 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.

Cooling the Cookies

Place 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.