I love, love, love lemon flavored desserts and I really love poppy seed muffins so when these Lemon Poppy Seed Cookies popped up on my Pinterest feed, I immediately saved them. They also provided a nice option to balance the other cookie flavors, I was planning for hunting season the first time I made these – they are a nice refreshing twist to the other mix of chocolatey, rich options I usually bring. And at the moment they seem like a nice fresh reminder that spring is emerging in Minnesota.
The cookies are nice and chewy, with a tangy lemon flavor and a subtle sweet/fruitiness from the poppy seeds.
Here’s what you need:
Start by creaming together butter, brown sugar and white sugar. When the butter and sugar is light and fluffy, beat in 2 eggs, one at a time. Finally, beat in some vanilla.
Mix together the dry ingredients: flour, salt, baking powder, baking soda, and some poppy seeds, then slowly add to the creamed mixture.
Beat in some lemon zest just until combined.
Here’s what the mixed dough looks like.
Scoop with a small (2 tsp) cookie scoop
Transfer from cookie sheet to wire cooling rack. Cool.
Enjoy! These one of my new favorite cookies.
- 2 sticks butter, softened
- ¾ c sugar
- ¾ c dark brown sugar
- 2 eggs
- 1 t vanilla
- 2-1/2 c flour
- ¾ t salt
- ½ t baking powder
- ½ t baking soda
- 1 T plus 2 t poppy seeds
- 2 T grated lemon zest
- Preheat oven to 350 degrees. Line a baking sheet with parchment.
- Cream butter and sugars until light and fluffy. Beat in eggs one at a time. Beat in vanilla.
- Whisk together dry ingredients (flour to poppy seed). Add to the creamed mixture until just combined.
- Beat in the lemon zest until just combined.
- Scoop onto a cookie sheet in 2 t portions.
- Bake for 12-13 minutes until the edges are lightly golden for chewy cookies. Bake a few minutes longer for crisp cookies.
- Transfer cookies to a wire rack to cool completely.
- Store in a covered container.
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