Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies
Yield: about 36 cookies Prep 20 mins Chill 2 hrs or overnight Bake 350°F 13 mins


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons poppy seeds

Make It

1. In a small bowl, whisk together flour, baking powder and salt; set aside.

2. Beat butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling out dough.

3. Heat oven to 350 degrees F. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4-inch thickness. For variety, use 2 cutters, one about 2 inches and the other 2 1/2 inches. Reroll scraps and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.

4. Bake at 350 degrees F for 10 to 13 minutes or until golden around edges. Remove to rack to cool completely.

Nutrition Facts

Amount Per Serving: cal. (kcal): 73, Fat, total (g): 3, chol. (mg): 13, sat. fat (g): 2, carb. (g): 11, fiber (g): , pro. (g): 1, sodium (mg): 46, Percent Daily Values are based on a 2,000 calorie diet.