Name: Lemon Poppy Seed Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h 29 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 2 tablespoons lemon zest (about 2 lemons); 1 cup unsalted butter (softened); 2 tablespoons freshly squeezed lemon juice; 1 large egg; 1 large egg yolk; 2 teaspoons pure vanilla extract; 2 cups all purpose flour (spooned and leveled); 1 teaspoon baking soda; 0 teaspoons flaky sea salt; 1 tablespoon poppy seeds; 0 cups granulated sugar; 2 teaspoons lemon zest

Description

Delicious lemon poppy seed cookies that are soft, fluffy, and bursting with citrus flavor.

Ingredients

Scale

1 cup granulated sugar
2 tablespoons lemon zest (about 2 lemons)
1 cup unsalted butter (softened)
2 tablespoons freshly squeezed lemon juice
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups all purpose flour (spooned and leveled)
1 teaspoon baking soda
0 teaspoons flaky sea salt
1 tablespoon poppy seeds
0 cups granulated sugar
2 teaspoons lemon zest

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Instructions

In a small bowl, use your fingertips to rub the lemon zest into the sugar until fragrant.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and lemon-sugar mixture on medium speed until pale and fluffy (about 5 minutes).
Scrape down the sides of the bowl, then add the lemon juice, egg, egg yolk, and vanilla extract. Beat again until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low until just combined. Fold in the poppy seeds until evenly distributed.
Cover and refrigerate for at least 1 hour (or up to overnight).
When ready to bake, preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper.
Using a cookie scoop, portion the dough into 2–3 tablespoon balls. Space them about 2 inches (5 cm) apart on the baking sheets.
Optional: In a small bowl, make the lemon sugar coating. Rub the lemon zest into the sugar, then roll each dough ball in the mixture and return to baking sheet.
Bake for 12–14 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

Notes

For best results, let the dough chill overnight.
These cookies can be stored in an airtight container for up to a week.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg