17 September, 2016
Lemon Poppy Seed Cookies
The other day I needed one lemon for a recipe I was making. ALDI is nice and close to my house and easy to get in and out of so I decided to run there to get the lemon. At ALDI you can’t buy just one lemon, you have to buy a whole bag full. So now I need to find something to make to use all the lemons in my fridge. I set out to Pinterest and came across these lemon poppy-seed cookies that looked absolutely delicious. These cookies come from a blog called Mom On Time Out. Love the name!
I love all things lemon poppy-seed, but didn’t want to make the same old muffins I usually make. So when I saw these cookies I knew they were going to be my choice for using up my lemons. I’ve never had lemon poppy-seed cookies before and let me tell you I was missing out. These cookies will be made again in our kitchen soon.
Today I had a helper in the kitchen, my 9-year-old daughter was my partner in crime. She expressed numerous times how much she enjoys baking with me, which melts my heart .Who knows maybe she will pick up my love for baking as she grows older. It always makes it more fun for them to help bake what they are going to be eating later.
These cookies were a big hit, loved by all receiving a unanimous 5 thumbs up!
If you’re looking for an easy, but unique cookie recipe try these babies out and let me know what you thought of them.
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. lemon zest
- 2 Tbsp. poppy seeds
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 egg + 2 egg yolks, room temperature
- 1 1/2 tsp. juice from lemon
- 1/2 cup powdered sugar
- 1-2 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest to sprinkle on top.
- Preheat the oven to 300.
- In a medium-sized bowl, whisk together the flour, salt, baking soda, lemon zest, and poppy seeds.
- In a large mixing bowl, cream the butter and sugar together until combined.
- Beat in the egg and egg yolks until light and fluffy.
- Beat in the lemon juice.
- Mix in the flour mixture just until combined.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, scoop out the cookie dough onto the baking sheet.
- Bake for 20 minutes, just until the cookie edges turn slightly brown.
- Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool.
- Whisk together the powdered sugar and lemon juice and drizzle over cooled cookies.
- Sprinkle with lemon zest.
- Let glaze set before serving.
These cookies are delicious, enjoy!