Description
Delicious and refreshing lemon poppy seed cookies perfect for any occasion.
Ingredients
Scale
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons poppy seeds (plus extra for garnish)
- 3–6 drops yellow food coloring (optional)
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds, and yellow food coloring.
- Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl, then mix until well combined.
- Scoop the cookie dough onto the baking sheets in 1 1/2-tablespoon portions, two inches apart. Sprinkle the tops with extra poppy seeds.
- Bake for 10-12 minutes, until the edges are just barely golden. Cool on the cookie sheets for 5 minutes before moving.
- Store in an airtight container at room temperature for up to a week.
Notes
- For a more intense lemon flavor, increase the lemon zest to 3 lemons.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg