Lemon Poppy Seed Cookies
Lemon Poppy Seed Cookies are soft, chewy, and full of flavor. Chewy on the outside and fluffy on the inside, this easy recipe is the perfect treat for lemon lovers!
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter , softened
- 1¼ cups granulated sugar , divided
- 3 tablespoons lemon zest (from approx. 2 lemons)
- 3 tablespoons fresh lemon juice (from approx. 2 lemons)
- 3 tablespoons poppy seeds , divided
- 1 egg
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 4-5 drops yellow liquid or gel food coloring (optional)
Instructions
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter, 1 cup sugar, and lemon zest with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
- Add lemon juice, 2 tablespoons poppy seeds, egg, vanilla, and food coloring and beat until combined, scraping down the sides of bowl as needed.
- Slowly add in flour mixture and beat on low speed until just combined. Cover bowl and chill dough for at least one hour (or overnight).
- Preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
- In a small bowl, combine remaining ¼ cup sugar and 1 tablespoon poppy seeds. Scoop dough into balls (roughly 1 tablespoon of dough) and then roll in sugar-poppy seed mixture and place on prepared baking pans, about 2 inches apart.
- Bake for 12-14 minutes, or until cookies start to lightly brown around edges. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Recipe from Cuisine Holiday Baking magazine - 2019
Nutrition
Serving: 1serving | Calories: 98kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 44mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg