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Lemon Poppyseed Cookies Lemony bites of sunshine - a hit at cookie day!

lemon poppyseed cookies

Cookie day is a holiday tradition for us. A week before Christmas the whole extended family gets together and each clan brings homemade cookies, enough to share with everyone. We all eat delicious soup, drink champurrado (a thick mexican hot chocolate) and graze on cookies for an afternoon. At the end we all pack a box with all the different types of cookies to bring home with us. There are always the classics: chocolate chip cookies, raspberry thumbprints, fudge, etc. but I like to bring a new kind every year. Last year I made these addictive lemon poppyseed cookies and they were quickly gone.

They're soft, fluffy, and chewy and have a great crunch from the seeds. The sunny, bold lemon flavor comes from lemon juice, lemon zest and our secret ingredient - Lemonade Flavored Sugar.

I hope you like them, too!

Lemon Poppyseed Cookies

Ingredients

  • 1/2 cup  unsalted butter, softened
  • 3/4 cup  Lemonade Flavored Sugar
  • 2 T  brown sugar
  • 1 egg
  • 2 T  lemon zest
  • 1 T honey
  • 2 cups  all purpose flour
  • 2 t  corn starch
  • 1/8 t  salt
  • 1 t  baking soda
  • 2 T  lemon juice
  • 1/4 cup poppyseeds

How to

  1. Combine butter, brown  sugar, Lemonade flavored sugar, honey, and egg in the bowl of an electric mixer. Beat on medium-high for a couple of minutes until the batter is light and fluffy. Add lemon zest and mix again at medium-high for about a minute.
  2. Add flour, cornstarch, salt, and baking soda. Pour lemon juice on top and look for bubbles where it hits the baking soda. Fun! Beat on low until combined. Add poppyseeds and mix gently until combined.
  3. Form dough into 12-18 balls, then press them gently to flatten them a little.
  4. Refrigerate them overnight, or at least 3 hours. This will help them keep the right  perky shape when you bake them, otherwise they'll get really flat.
  5. Preheat oven to 350℉ and set up your baking sheets with parchment paper, Silpat, or regular old grease. Place the dough balls about 2 inches apart to keep them nice and round.
  6. Bake for 10-14 minutes. Look for set edges, but the centers can be pretty wet looking still. A little golden brown on the edge is fine, that will make a more solid cookie. If they're still pale they'll be soft and chewy once cooled.
  7. Cool for 10 minutes on the baking sheet. The longer they can set without being disturbed the better.

These are great without the poppyseeds, too. Enjoy!

 

lemon poppyseed cookies

ingredients wet ingredients beaten cookie dough dough ball cookies in the oven before and after cooling