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Lemon Poppy Seed Cookies

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These Lemon Poppy Seed Cookies are soft, zesty, and sweet with a light crunch from poppy seeds, making them a refreshing twist on classic sugar cookies.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon poppy seeds
  • Optional: powdered sugar for dusting or lemon glaze

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
  6. Fold in the poppy seeds until evenly distributed throughout the dough.
  7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Optional: dust with powdered sugar or drizzle with lemon glaze once cooled.

Notes

Use fresh lemon juice and zest for the best flavor.Refrigerate dough for up to 2 days before baking if desired.To keep cookies soft, avoid overbaking and store with a slice of bread.Freeze baked cookies or dough for up to 2 months.Substitute lemon with lime or orange for a variation.

Nutrition

Find it online: https://cookibly.com/lemon-poppy-seed-cookies/