Lemon Poppy Seed Cookies
Delightfully soft and light with a pop of citrus, these Lemon Poppy Seed cookies are perfect for spring or anytime of the year! Bright and sunny, these cookies are DE-LIC-IOUS!
I LOVE Lemon! I love lemon sorbet! My guests enjoyed a lemon wedding cake when I got married! My favorite muffin is definitely Lemon Blueberry. This spring I had a hankering for that fresh lemon flavor and wanted it in the form of a treat. I got the idea of turning a Lemon Poppy Seed Muffin into a cookie, and with some testing and tasting, came up with this recipe.
Ingredients
For these cookies you will need:
Flour (2 1/3 c)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
Unsalted Butter (2 sticks, softened)
Sugar (1 c granulated)
Egg (1 large)
Lemon Zest (2 lemons)
Lemon Juice (2 tbsp)
Vanilla Extract (2 tsp)
Lemon Extract (1/2 tsp)
Poppy Seeds (2 tsp, plus more for garnish)
Yellow Food Coloring (3-5 drops, optional)
Instructions
Preheat the Oven to 350 degrees F.
Prepare the dough:
In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy (about 3 minutes).
Scrape the bowl down and beat in the egg, lemon zest, lemon juice, vanilla extract, lemon extract, lemon juice, poppy seeds and food coloring, if using. Mix on low, and slowly incorporate the flour mixture. Scrape the bowl until well combined.
Scoop the cookie dough onto a baking sheet, in 1 1/2 tbsp portions, 2 inches apart. I prepared each baking sheet with 12 cookies and baked in batches. Sprinkle the tops with poppy seeds. Bake 10-12 minutes, or until edges are starting to brown.
Cool on the cookie sheet for a few minutes before moving to a cooling rack.
Cookies can be stored in an airtight container at room temperature for up to a week.
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Lemon Poppy Seed Cookies
Equipment
- 2 Mixing Bowls Medium-Large
- 1 Hand Mixer (can substitute stand mixer)
Ingredients
- 2⅓ cups Flour all purpose
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Butter unsalted (2 sticks)
- 1 cup Sugar granulated
- 1 Egg large
- 2 Lemons zested
- ½ tsp Lemon Extract
- 2 tbsp Lemon Juice fresh
- 2 tsp Vanilla Extract
- 2 tsp Poppy Seeds
- 3-5 drops Yellow Food Coloring optional
Instructions
- Preheat Oven to 350℉.
- Line baking sheet with parchment paper.
- In a medium mixing bowl combine flour, baking powder, baking soda and salt. Set aside.
- Cream the butter and sugar together with electric mixer in a clean, large mixing bowl. Butter and sugar will combine to become light and fluffy. About 3 minutes.
- Scrape bowl down, and beat in the egg, lemon zest, lemon juice, lemon extract, vanilla extract, poppy seeds and food coloring, if using.
- With the mixer on low, slowly combine the flour mixture, scraping bowl down until well combined.
- Scoop cookie dough into 1½ tbsp portions onto a baking sheet, keeping 2 inches space between each portion. Sprinkle with extra poppy seeds if desired.
- Bake 10-12 minutes, or until edges just begin to brown.
- Remove from oven and allow to cool on cookie sheet for 5 minutes before transferring to a cooling rack. Enjoy!
