Every new year suddenly we see a bunch of advertisements and sales for all things resolution-related. Gym memberships and workout gear is all heavily promoted in addition to whatever diet happens to be “in” at the moment. I was at Target the other day and they dedicated a front-and-center end-cap to scales that were on sale. Writing a dessert cookbook, going to culinary school, and writing a food blog results in some pretty interesting eating and food choices for me. However, I don’t think I could ever give up any food unless it turned out I had a severe allergy or health issue. Balance and moderation, as they say, are the keys to healthy and enjoyable living. And what kind of existence can one lead without cookies?? Especially sweet and tangy and adorable cookies like these Lemon Poppy Seed ones.
Taste: Tangy, fresh, and sweet.
Texture: Crisp at the edges, softer in the middle with little bites of poppy seeds throughout.
Ease: Rolling out the dough requires no chilling time and is made easy if done between two sheets of parchment or plastic wrap to guarantee no sticking and no flour mess. Plus the icing is super simple.
Appearance: I love cut-out cookies because you can make almost any shape imaginable as long as you have the cookie cutter.
Pros: Great way to use winter lemons for a sweet and fresh treat.
Would I make this again? Yes, next time I might use meyer lemons.
Lemon Poppyseed Cookies
Yield: About 12 cookies
For the cookies:
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon zest
For the icing:
1 tablespoon fresh lemon juice
2/3 cup powdered sugar
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk together the flour, baking powder, salt, and poppy seeds.
In a large bowl, use an electric mixer on medium speed to beat the butter and sugar until well combined, 2 to 3 minutes. Add the egg, vanilla, and lemon zest and beat until combined. On low speed gradually add the flour mixture and beat until just combined.
Place a large sheet of parchment paper or plastic wrap on a work surface and turn the dough out. Place another sheet of parchment or plastic wrap on top of the dough and roll out into an even 1/4-inch thickness. Use cookie cutters to cut out desired shapes from the dough. Transfer the cut-outs to the prepared baking sheets.
Bake for 12 to 15 minutes, rotating the sheets halfway through, until the edges are just golden. Remove the sheets to wire cooling wracks and let cool for 5 minutes before removing the cookies to racks to cool completely.
To make the icing, stir together the lemon juice and sugar until smooth. Add more lemon juice to thin the icing and more sugar to thicken the icing to desired consistency. Spread over the cooled cookies.