I was going to make oatmeal cookies, but then I remembered I had lemons in the fridge. And those oats aren’t going anywhere. So let’s make lemon poppyseed cookies!
I love lemon zest. It makes the kitchen, my hands and the recipe smell awesome. But I rarely have lemons on hand. So I’m seizing the moment!
These lemon poppyseed cookies are a dream. They have a cookie texture, but they taste like muffins and cake. It’s hard to describe. But they are really yummy. Mmmmm. And super messy…have lots of napkins on hand.
*Oh, there is real flour and poppyseeds. Those with allergies will probably want to make some substitutions.
- 1 3/4 c all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbs poppyseeds
- 1/4 tsp kosher salt
- 2 tsp lemon zest
- 1 stick (8tbs) margarine
- 1 c granulated sugar
- 2 eggs
- 1 tsp lemon extract
- 1/2 c powdered sugar (for coating)
- Line a baking sheet with aluminum foil. Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking powder, salt, poppyseeds and lemon zest. Set aside.
- Using an electric mixer, beat the butter and sugar until smooth on high, about 1 min. Gradually add the eggs and lemon extract and continue beating on medium speed. Scrape down bowl again with spatula. Reduce speed to low and gradually add flour mixture. Mix until combined.
- Roll into balls and coat in powdered sugar. Place 2 inches apart on baking sheet.
- Bake for 13-14 mins, or until light golden brown on bottom. Let cool for 2 mins on baking sheet before transferring to cookie sheet to finish cooling. Store leftovers in an airtight container, up to 2 days.
Makes 2 dozen cookies. But you can tell your family you only made a dozen. 😉