Wednesday, May 19, 2010

Lemon Poppy Seed Cookies

These cookies are maaaahvelous!  But then I just love anything with lemon and poppy seeds!  I used real lemons for the juice.  I don’t know how they would be with lemon juice from a bottle, but these cookies are worth using the real thing!

Lemon Poppyseed Cookies 014a



Makes about 30

1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)

8 ounces (2 sticks) unsalted butter

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

1 large egg

2 teaspoons pure vanilla extract

1 tablespoon poppy seeds, plus more for sprinkling

Lemon Poppyseed Cookies collage-tile



1. Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.

3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest in a shallow bowl. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar/zest mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a measuring cup or glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.

Lemon Poppyseed Cookies 010

4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

Lemon Poppyseed Cookies collage

Bon Appétit



Adapted From Martha Stewart


  1. I love the combination of lemon and poppy seed. So yummy. These look fabulous!

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  3. looks yummy

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