Get ready to transform your baking game with these irresistible Lemon Poppy Seed Cookies that are about to become your new obsession! Imagine biting into a perfectly soft, tantalizingly chewy cookie bursting with bright citrus flavor and a delightful crunch of poppy seeds. These aren't just cookies; they're a culinary experience that will transport your taste buds to a world of pure deliciousness. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality treats right from your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate the lemon zest and lemon juice, beating until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the poppy seeds using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving that perfect cookie texture.
- Use fresh, high-quality lemon zest for the most vibrant citrus flavor.
- Don't overmix the dough - this can lead to tough cookies instead of soft, tender ones.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely before storing to prevent moisture buildup.
- For extra zesty flavor, you can add a light lemon glaze after cooling.
- Store cookies between parchment paper layers to prevent sticking and maintain their soft texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
