Lemon Poppyseed Sugar Cookies. Lemon Poppy Seed Sugar Cookies Recipe. These big, soft and chewy lemon poppy seed sugar cookies are absolutely addicting! Packed with freshly grated lemon zest, crunchy poppy seeds, and finished off with a wonderful sugar crust, they are sure to be a hit with your citrus loving family. While developing a sugar cookie recipe for chewy cookies with big vanilla flavor, we determined a few things: Using just one whole egg gave us the chew we wanted, a healthy dose of vanilla delivered good flavor, and light. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds.

Why Sugar Cookies with Lemon are the best. Lemon desserts are a fresh favorite of mine. I love Lemon Poppyseed Pull Apart Bread and Lemon Whoopie Pies. You can have Lemon Poppyseed Sugar Cookies using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon Poppyseed Sugar Cookies

You need 1 cup of butter (softened).
You need 2 1/2 cups of flour.
You need 1 cup of + 1 tbs sugar.
Prepare 1 tsp of vanilla extract.
You need 1 of egg.
It's 1 tbs of cream (or milk).
It's of Zest of 1 lemon.
Prepare of Juice of 1 lemon.
You need 2 tbs of poppyseed.
Prepare 1/4 tsp of salt.
Prepare 1/2 tsp of baking soda.

These lemon poppy seed sugar cookies will become a new favorite for sure. In my opinion, baking these soft sugar cookies is a fair trade for all the work listed above. Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch. Gorgeous paleo lemon poppyseed sugar cookies made with a mix of coconut and almond flour and topped with an easy, sweet & zesty lemon glaze.

Lemon Poppyseed Sugar Cookies step by step

Cream together butter, sugar and vanilla. About 2-3 min.
In a separate bowl, add your dry ingredients.
Add in your egg, lemon juice, zest and cream..
Add in your dry ingredients gradually until everything well combined..
Stir in your poppyseeds with a spatula or wooden spoon..
Form the dough into 2 logs. Place in freezer to harden..
Slice cookies about 1/4 inch thick, place on parchment lined baking sheet and bake at 350°F for 10-12 min or until lightly golden around edges..

The perfect spring treat that's gluten, grain & dairy free! Taste: The fresh, bright, and slightly tart flavor of the lemon just screams summer to me! Texture: The cookies are super tender and soft with the perfect little bite from the poppy seeds. Ease: Very simple and easy drop cookie recipe! You could skip the glaze to save time, but I think it adds something special.