In my house, the cookie-eater cannot get enough lemon. I’m happy to oblige because I HATE lemon, and I need to fit into a wedding dress in less than a year! So I made a new recipe this year, to compliment the recipe I’ve made for a couple years (lemon stars, CLICK HERE), Lemon Poppy Seed Snowflakes. So far, they’ve been a hit. The good thing about these cookies and the lemon stars is that they produce a great amount of cookies for giving, and I’m all about giving! Also, I always feel fancy when I have to use some sort of fruit zest. For some reason when you put fresh ingredients into a cookie, if feels healthier!
How to Make Lemon Poppy Seed Cookies
What you need:
2 1/2 cups of all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick of butter, softened
2/3 cup of sugar
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons poppy seeds
What to do:
In a small bowl, whisk together flour, baking powder, and salt; set aside. (I have to admit, I never do this, but you probably should for best results)
Beat together the butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest and juice until fluffy, 1 minute or so.
Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine.
Divide dough in half. Flatten each into 6-inch square; wrap in plastic. This seems mundane, but it is important to do it because when you go to roll out and cut the dough it will be much much more manageable. Refrigerate for at least 2 hours.
Heat oven to 350°
Coat 2 baking sheets with nonstick spray. If you want beautiful bottoms, use parchment paper on the tray and spray that with the nonstick spray.
Lightly flour dough. I take a handful of flour and rub it on the outside of the dough and the surface I’m going to be rolling on. Roll one of your dough squares to a ¼-inch thickness. Pick out a cookie cutter or two as desired. I used my snowflake cutter. Use the cookie cutter to cut out the shape from the rolled out dough, and place on baking pan about 2 inches apart. Bunch up the scraps, re-roll and repeat.
Bake at 350° for 10-13 minutes or until golden around edges. Remove to rack and cool completely.
Enjoy and Share!