Description
Bright, zesty, and delicately crisp with a soft center, these lemon poppy seed cookies bring sunshine to every bite. They’re a nostalgic treat perfect for any time of year.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from about 2 lemons)
- 1–2 tablespoons poppy seeds
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in poppy seeds gently.
- Chill the dough for at least 1 hour (overnight preferred).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough onto baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden.
- Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store cookies in an airtight container with a slice of bread to maintain softness. For extra flavor, sandwich with lemon curd or drizzle with white chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg