Description
Soft Lemon Poppy Seed Cookies offer a delightful burst of citrusy brightness combined with a subtle crunch from poppy seeds, making them the perfect light and zesty treat for spring and summertime.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
- 3-6 drops yellow food coloring (optional)
Additional
- 2 teaspoons poppy seeds, plus extra for garnish
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This creates the base dry mixture for the cookies.
- Cream butter and sugar: Using an electric mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes or more. This step is crucial for a tender cookie texture.
- Add wet flavorings: Scrape down the sides of the bowl, then beat in the egg, lemon zest, fresh lemon juice, vanilla extract, poppy seeds, and yellow food coloring if using. Mix on low speed while you slowly add the dry flour mixture.
- Combine dough: Continue mixing on low until all ingredients are well incorporated. Scrape the bowl again to ensure everything is evenly mixed, forming a smooth cookie dough.
- Portion and garnish: Using a cookie scoop or tablespoon, drop 1 1/2-tablespoon portions of dough onto the prepared baking sheets spaced about two inches apart. Sprinkle additional poppy seeds on top for garnish and texture.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges begin to turn just barely golden. Avoid overbaking to keep them soft.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Store properly: Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Lemon extract is unnecessary because the lemon zest provides the primary lemon flavor.
- Fresh lemon juice adds a bright, tangy note enhancing the lemon profile of the cookies.
- Using yellow food coloring is optional and only for aesthetic enhancement.
- Do not overbake to maintain the soft texture of the cookies.
