Lemon Poppy Seed Cookies
Soft and Light Lemon Poppy Seed Cookies
Servings: 24 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!