Lemon Poppy Seed Cookies

Desperately trying to ring in Spring with the citrust burst of these warm, gooey, cookies! I know, we are months out, but this Noreaster could use a little funshine!

During the Holiday's I forget that Lemon Poppyseed exists, and with the help of a friend, the flavor has found a happy home in my kitchen. I hope that these bring you a sprinkle of joy, and encourage you to keep growing through this season!!

Let's get into it! Many of these ingredients can be omitted or changed based on your preference! Please let me know if you have any questions! Happy Baking!

Makes about 14-18 cookies depending on scoop size!

Ingredient list:

• Butter

• Sugar

• Brown Sugar

• Egg

• Vanilla (the real stuff please)

• Baking Powder

• Baking Soda

• Powdered Milk

• Flour

• Salt

• Poppy Seeds

• Lemons

Supply list:

• 1 large bowl for mixing

• 1 rubber spatula

• Measuring cups

• Measuring spoons

• Half sheet baking sheets

• Parchment paper

• Oven Mit

• Cookie scoop!

• Zester

STEP 1:

Soften butter to a manageable thickness and add to sugars. You do not want the butter completely melted but want it warm enough that it can be incorporated into the sugars relatively easily. Hand mix until smooth. I like to scrape the spatula across the insides of the bowl to help break down the sugar.

Step 2:

You want to reach a nice soft consistency with your wet ingredients. This could take two to five minutes depending on how soft your butter is. Once fully combined, add the egg and vanilla.

Everyone always freaks out when I don't give them an exact measurement. But the beauty of this cookie recipe (and most) is that they are robust enough to have flexibility. Measure that vanilla with your soul, baby!

Step 3:

Add your leavening agents- baking soda & baking powder! For these cookies we will also add our poppy seeds and milk powder in this step, too.

Because of this step, you can get away with one bowl and not need to premix your dry ingredients. As long as you thoroughly mix in your leavening agents, your cookies will come out even and beautiful every time!

During this step, your mix may look a little lumpy. That's okay- that milk powder will dissolve down and help create that buttery goodness at the end.

Step 4:

Add in your flour, and DO NOT OVERMIX!

We will add the lemon zest at the end, and we want flour to help you do this. It is okay to have streaks of flour in your mix.

Step 5:

Mix in lemon zest. Again, do not overmix. It is okay to have some flour remnants in the mix. Overmixing the batter will make your cookies stiff and dry.

*This is unnecessary, but if you like this-er cookies, pop the dough into the fridge for 30 minutes!

Step 6:

Once the batter is ready and incorporated, use an ice cream scoop and scoop the batter onto a lined baking sheet. If you want to freeze the dough for later use, pop the sheet into the freezer for half an hour. Once cooled, place them into a ziploc bag and pull them out when ready to use.

Step 7:

Bake on 350 degrees F for five minutes and then rotate for another five minutes. When you pull them out of the oven, the outsides should just be starting to brown. Don't worry, the cookie will continue to bake once out of the heat, giving you the most glorious texture! Trust me on this! If you are nervous, do a test cookie first!

These cookies should last about 5 days in an airtight container! I hope you enjoy!

Ingredients:

• 1 cup Butter (I prefer salted)

• Sugar (1/4 cup)

• Brown Sugar (3/4 cup packed)

• Egg (1 large)

• Vanilla (the real stuff, please) (about 1tbsp)

• Baking Powder (1/2 tsp)

• Baking Soda (1/4 tsp)

• Powdered Milk (2tbsp)

• Flour (1 & 3/4 cups)

• Salt (a pinch)

• Poppy Seeds (2tbsp)

• Lemon Zest (2-3 lemons)

  
  

Step 1:

Set the oven to 350 degrees while you make the batter.

Zest 2-3 large lemons and set aside.

Step 2:

Soften 1 cup of butter, but do not melt more than 20%. Combine with 1/2 cup of sugar and 3/4 cup of packed brown sugar.

Step 3:

Add 1 egg and vanilla. Mix until well incorporated and fluffy. If butter is soft, this should take a couple of minutes.

Step 4:

Add 1/4 tsp of baking soda, 1/2 tsp of baking powder, 2 tbsp of milk powder, 2 tbsp of poppy seeds, and a pinch of salt. Mix well and make sure that you scrap down the sides of the bowl as you go.

Step 5:

Add 1 and 3/4 cups of flour. Mix to 80%. You should still see streaks of flour at this point.

Step 6:

Add lemon zest and mix just until flour is no longer visible. Do not overmix!

Step 7:

Scoop batter onto a lined baking sheet and place one sheet in the oven at a time. Rotate every five minutes for a total of ten minutes. The edges should just start to brown. When you take the cookies out of the oven, they will continue to bake.

*Place in an airtight container for up to five days on the counter!