Lemon Poppyseed Cookies
Deliciously soft and chewy lemon poppyseed cookies that are perfect for any occasion, offering a delightful balance of sweet and tangy flavor with a nutty crunch.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure butter is at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest Use fresh lemons for best flavor
- 2 tablespoons lemon juice
- 2 cups all-purpose flour Use the spoon-and-level method for measuring
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppyseeds
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Beat in the egg, followed by the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the poppyseeds until evenly distributed throughout the dough.
Baking
- Using a tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For added flavor, consider drizzling a simple lemon glaze over the cookies. Store in an airtight container at room temperature for up to one week or freeze for up to three months.