Homemade Lemon Poppy Seed Cookies
These cookies are a delightful treat with a balance of tart and sweet flavors, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and stability.
- 1 teaspoon Baking Powder Helps cookies rise.
- 0.5 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 1 cup Granulated Sugar Essential for sweetness.
- 0.5 cup Brown Sugar Adds depth to sweetness.
- 1 tablespoon Lemon Zest Imparts vibrant citrus flavor.
- 2 tablespoons Lemon Juice Infuses cookies with tangy kick.
- 1 tablespoon Poppy Seeds Adds crunch and visual appeal.
- 1 large Egg Binds ingredients together.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the lemon zest and lemon juice to the butter-sugar mixture and mix until incorporated.
- Add the egg and beat until fully combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the poppy seeds gently with a spatula.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container for up to a week.