Day 9: Lemon Poppy Seed Cookies5:30 AM
If you're just joining me, be sure to check out the other recipes from this year's 12 Days of Cookies:Fail-proof No Bake Cookies
Day 2: Chocolate Pretzel Cookies
Day 3: Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling
Day 4: Snickerdoodles
Day 5: Gingerbread Cookies
Day 6: Alfajores or Dulce de Leche sandwich cookies
Day 7: Almond Biscotti with Lemon
Day 8: Pie Crust Cookies
Day 9: Lemon Poppy Seed Cookies
This recipe was given to me by a friend a number of years ago. Lemon-poppy seed is a classic flavor combination, and these cookies do it just right. Soft, yet crisp, with a burst of lemony flavor, I'm reminded of the first bite off the top of a lemon-poppy seed muffin.
Lemon Poppy Seed Cookies
- 1/4 cup fresh lemon juice
- 3 1/2 tsp finely grated lemon zest
- 1 cup unsalted butter
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 egg
- 2 tsp vanilla extract
- 1 Tbsp poppy seeds, plus more for sprinkling
Preheat oven to 350. Line two baking sheets with parchment paper and set aside. Bring lemon juice to a simmer in a small saucepan over medium heat. Cook until reduced by half. Add 1/2 cup butter and stir until melted. Set aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put remaining 1/2 cup butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment: mix on medium speed until creamy. Add egg and reserved lemon butter: mix until pale, about 3 minutes. Mix in vanilla and 2 tsp lemon zest. Reduce speed to low. Mix in flour mixture and poppy seeds.
Stir together remaining 1/2 cup sugar and 1 1/2 tsp lemon zest in a small bowl. Drop 1 1/4 inch dough balls into lemon-sugar mixture. Space 2 inches apart on baking sheets. Press each with the bottom of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds.
Bake 10-12 minutes; let cool completely on baking sheets. Store in an airtight container up to 1 week.
Makes 2 dozen cookies.