These lemon poppy seed cookies are a delightful treat that combines the zesty brightness of lemon with the subtle crunch of poppy seeds. Perfect for any occasion, these cookies are sure to bring a burst of sunshine to your day.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up poppy seeds and fresh lemons if you don't already have them on hand. Poppy seeds can usually be found in the spice aisle, and make sure to choose fresh, juicy lemons for the best flavor.
Ingredients for Lemon Poppy Seed Cookies
Butter: Provides richness and a tender texture to the cookies.
Granulated sugar: Adds sweetness and helps to create a light, crisp texture.
Eggs: Bind the ingredients together and add moisture.
Lemon zest: Adds a concentrated lemon flavor and aroma.
Lemon juice: Enhances the lemon flavor and adds a bit of acidity.
All-purpose flour: Forms the base of the cookie dough, providing structure.
Baking powder: Helps the cookies rise and become light and fluffy.
Salt: Balances the sweetness and enhances the overall flavor.
Poppy seeds: Add a subtle crunch and a unique flavor to the cookies.
Technique Tip for Making These Cookies
When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cookie texture. If the butter is too cold, it won't mix well, and if it's too warm, it can make the dough greasy.
Suggested Side Dishes
Alternative Ingredients
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, making it a good alternative for butter in cookies.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can complement the lemon.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water per egg. This is a great vegan alternative that helps bind the ingredients.
freshly grated lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor and aromatic quality.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight tang, though it will alter the flavor profile slightly.
all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and a slightly denser texture.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
poppy seeds - Substitute with chia seeds: Chia seeds offer a similar crunch and nutritional benefits, though they will swell slightly when baked.
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How to Store or Freeze These Cookies
- To keep your lemon poppy seed cookies fresh and delightful, store them in an airtight container at room temperature. This will maintain their soft and chewy texture for up to a week.
- If you prefer a longer shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will stay fresh for up to two weeks.
- For those who love to plan ahead, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag or an airtight container. They can be stored in the freezer for up to three months.
- When you're ready to enjoy your frozen treats, simply thaw them at room temperature for about 15-20 minutes. If you prefer a warm cookie, you can reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
- To prevent the cookies from sticking together during freezing, you can place a piece of parchment paper between each layer of cookies in the container.
- If you want to freeze the cookie dough instead of the baked cookies, scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a resealable freezer bag. When you're ready to bake, simply add a couple of extra minutes to the baking time.
- Remember to label your containers or bags with the date, so you can keep track of their freshness.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the Lemon Poppy Seed Cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through and slightly crisp on the edges. This method helps to restore their original texture.
If you prefer a quicker method, use a microwave. Place a damp paper towel over the cookies and microwave them on medium power for 10-15 seconds. This will make them soft and warm without drying them out.
For a toaster oven, set it to 300°F (150°C) and place the cookies on the rack or a small baking tray. Heat for 3-5 minutes, checking frequently to avoid over-browning. This method is great for achieving a slightly crispy exterior.
If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 3-4 minutes. This method ensures even heating and a delightful texture.
For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping them gently to avoid breaking. This method is unconventional but effective for a quick reheat.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Baking sheet: A flat sheet used to place the cookie dough on for baking.
Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.
Mixing bowl: A large bowl used to combine and mix ingredients.
Hand mixer: An electric tool to cream the butter and sugar together until light and fluffy.
Spatula: Used to fold in the poppy seeds and scrape down the sides of the mixing bowl.
Measuring cups: Used to measure out the flour, sugar, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities like baking powder, salt, and lemon zest.
Zester: A tool to grate the lemon zest finely.
Juicer: Used to extract fresh lemon juice.
Wire rack: A cooling rack to allow the cookies to cool completely after baking.
Tablespoon: Used to drop rounded tablespoons of dough onto the baking sheet.
How to Save Time on Making These Cookies
Prepare ingredients ahead: Measure and grate the lemon zest, squeeze the lemon juice, and soften the butter in advance to streamline the process.
Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, saving you time and effort.
Pre-scoop dough: Scoop the cookie dough onto a baking sheet and refrigerate. This way, you can bake them all at once or in batches.
Double the batch: Make a double batch of dough and freeze half for a quick cookie fix later.
Clean as you go: Keep your workspace tidy by cleaning bowls and utensils as you finish with them.
Lemon Poppy Seed Cookies Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoon lemon zest freshly grated
- 2 tablespoon lemon juice freshly squeezed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in the poppy seeds.
- Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
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Suggested Appetizers and Main Courses
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