Lemon Pepper Sugar Cookies
a sweet treat recipe
Heather is a baker with a passion for creating elevated, yet easy-to-follow dessert recipes. Her background in photography and videography, paired with an insatiable sweet tooth, led to early success on social media with engaging videos of her decadent creations. As a recipe developer, she pairs traditional bakes with novel flavor combinations, and brings them to life through artful visuals. Follow along to find something sweet at
@youthsweets on Instagram and
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youthsweets.com.
Ultra chewy sugar cookies flavored with lemon pepper seasoning and rolled in lemony sugar and fresh-cracked pepper.
TIME (ACTIVE) | 22 M
TIME (INACTIVE) | 30 M
TOTAL | 52 M
9 SERVINGS
| 1 cookie
SPECIAL EQUIPMENT:
LARGE COOKIE SCOOP (3 TBSP CAPACITY)
PARCHMENT PAPER
SHEET PAN
ELECTRIC MIXER
LARGE MIXING BOWL
MEDIUM MIXING BOWL
SMALL MIXING BOWL
RUBBER SPATULA
Do ahead
- The dough can be made up to 3 days in advance and stored in the refrigerator in the airtight container until ready to bake. The dough can also be frozen for up to 3 months in an airtight container.
- Line a sheet pan with parchment paper.
Make the dough
- In a large mixing bowl or in the bowl of a stand mixer, rub together the granulated sugar and lemon zest to express the oils of the zest. Add the unsalted butter and beat together for 3 minutes, scraping down the bowl at least once, until creamed together.
- Add the egg and vanilla and beat to combine.
- In a separate medium bowl, thoroughly whisk together the flour, baking soda, baking powder, kosher salt and lemon pepper seasoning. Add this mixture to the wet ingredient mixture and mix on low just until no dry streaks of flour remain.
- Scoop out the dough with a large cookie scoop (3 tablespoon capacity) onto the prepared pan or a large plate.
Make the coating
- In a small mixing bowl, rub together the granulated sugar and lemon zest to express the oils of the zest. Add the freshly-cracked pepper and toss to combine.
- Roll the balls in the mixture to coat, adding a little extra on top, if desired.
- Place the coated dough balls in the refrigerator to chill for 30 minutes.
Bake the cookies
- Meanwhile, preheat the oven to 350°F. Place the chill dough balls on the baking sheet. My baking sheet fits five at a time. Bake for 11-12 minutes. Do not overbake. If you over bake the cookies, they will be more crispy than chewy.
- Let sit on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
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Use a medium cookie scoop to yield more cookies.
Store leftover cookies in an airtight container at room temperature for 3-4 days.
vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. Their medium heat is used in everything from salads to steak.
0.35 oz - PORTION$0.50
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
Culinary Blend
spice blend collab
This elevated lemon pepper seasoning deserves a key spot in your pantry!
Between the leading flavors of bright citrus from the fresh lemon zest and the woody, elevated heat you get from the long pepper, this lemon pepper spice blend is truly unlike anything you’ve ever had.
This is the perfect blend for a multitude of meals (and more):
• Use on top of meats or seafood!
• Sprinkle over your favorite roasted veggies (such as asparagus or broccolini)!
• Toss it with pasta!
• Sprinkle it on popcorn!
... and so much more!
