Lemon Poppy Seed Cookies are sweet and zesty with a hint of nuttiness. Perfectly soft and chewy, this recipe is easy to make but hard to beat.
Lemon Poppy Seed Cookies Recipe
Yields: 12
Duration: 30 mins
Difficulty: Easy
Ingredients
Dry
7 oz (200g) All Purpose flour
7 oz (200g) Granulated sugar
1/2 tsp. Baking powder
1/4 tsp. Table salt
2 tsp. Poppy Seed
Zest of 1 Lemon
Wet
Juice of 1 Lemon
1 Stick or 113g of butter
1 Large egg
A few drops of Yellow food colour
For Coating
2 oz (56g) Powdered sugar for coating
1 tsp. Poppy seed
How To Make Lemon Poppy Seed Cookies
Cream butter and sugar until light and fluffy, scraping down the sides from time to time.
Prepare 2 mixing bowls; one for dry and another for wet ingredients.
In the first bowl, add and mix in all dry ingredients together, whisk to combine then set aside.
In the second bowl (or a jug), add and mix all wet ingredients together, and whisk to combine.
Pour wet ingredients slowly into the creamed sugar mix.
Turn the food processor down to low.
Slowly and gradually add the dry ingredients mixture into the bowl, mix until all combined. Be sure not to over mix.
It is OK to see some dry flour still showing in the cookie dough, it is normal and a good sign for light and fluffy cookies.
Chill the cookies dough for 1 hour.
Pre heat oven at 350.6 F (177C).
Line baking tray with parchment paper.
Sift powdered sugar into a bowl.
Add poppy seed, stir to combine.
Scoop and drop the cookies dough into the coating mixture bowl.
Roll into a ball or shape into round biscuit disk.
Lay each ball/disk onto the baking tray with some space between them.
Bake for 13-14 minutes.
Leave the cookies in the baking tray for 5 minutes to cool down slightly before removing them onto cooling rack.
Allow to cool completely before eating.
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