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LEMON POPPY SEED COOKIES

Celebrate summer with these Lemon Poppy Seed Cookies. Zesty cookies that pop with lemon flavor. Soft & chewy inside with a sugary crunch outside.
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings 2 dozen
Author Linda Warren

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 cup 2 sticks butter
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 1/2 teaspoons freshly grated lemon zest, 2 to 3 lemons
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon poppy seeds + additional for garnish

Directions

  1. Preheat oven to 375 degrees.
  2. In a small saucepan, bring the lemon juice to a simmer and cook until reduced by half, about 5 minutes. Add 1/2 cup butter (1 stick) to lemon juice and stir until melted. Remove from heat and set aside.
  3. In a large bowl, cream the remaining butter with 1 cup sugar until light, about 3 minutes. Continue to beat while adding in egg and lemon butter and whip another 3 minutes. Mix in vanilla and lemon extracts and 2 teaspoons of zest.
  4. In a small bowl, combine flour, baking powder and salt. Add to lemon butter mixture, mixing at low speed until combined. Stir in poppy seeds.
  5. On a flat plate, mix together remaining 1/2 cup sugar with the rest of the lemon zest. Pinch large fingerfuls of zest into sugar until well mixed. This will help flavor the sugar more thoroughly.
  6. Using a medium cookie scoop, scoop batter into 1-1/2? balls and place on ungreased cookie sheet. Set about 2? apart as they will spread slightly. Using a flat-bottomed glass, dip in lemon-sugar mixture then press cookie flat until it’s about 1/4? thick. Sprinkle with additional poppy seeds.
  7. Bake for 11-13 minutes or until just starting to brown around edges. Cool on cookie sheets for about 2-4 minutes then remove to wire racks to finish cooling. Store in airtight container.

Recipe Notes

They would be very pretty made as smaller cookies using a small cookie scoop where you would probably get 3 dozen. Adapted from recipe found on Martha Stewart.