Lemon Poppyseed Sugar Cookies
For Mother's Day a few weeks ago, I got together with my sister, and my brother and his family at my parent's house for a little after church brunch/lunch. We kept things simple, yet delicious. Lara and I provided the savory element (an asparagus ricotta stratta, so good) along with some fresh fruit, while my brother and sister-in-law brought along a sweet option and some tasty drinks. My parent's provided the space. Altogether it was delicious and low key. Really how I like it.
Now, brunch doesn't typically include dessert, at least not in my opinion, but I was itching for an excuse to do some baking so I made a batch of these lemon poppyseed cookies and brought them along anyway. I had stubbled across this recipe a few weeks back and it look so fresh and spring-y that I was dying to try it out. I'm so glad I did. It was just what I was hoping for. A thick and crackly sugar cookie with a little zing from the citrus, and crunch from the poppyseeds. Rolling each cookie in sugar before baking created a delicate crust that was perfect next to the softness of the cookie. The edges were just slightly crisp all the way around. The perfect end to our relaxing spring brunch.
I followed the recipe as written except for one small change; I increased the salt from 1/4 teaspoon to 1/2 teaspoon because I really hate when baked goods don't have enough salt and I didn't think that 1/4 teaspoon sounded like enough for this whole batch. I thought the 1/2 teaspoon was perfect. 1/4 tsp would not have been enough in my opinion. I love the combination of sweet and salty. If you're not as big of a fan of salt as I am then go ahead and use the original amount, the 1/4 teaspoon.
Sweet and savory, we had it all. A little something for everyone, or a little big of everything for everyone!
My nephew, aka bacon boy! He was thrilled with the bacon as you can tell.
Mom had a great day spending time with the family, espeically the grandkids!! :)
Lemon Poppyseed Sugar Cookies
Adapted from A Cozy Kitchen
Ingredients
- 2 1/4 cups (270 grams) all-purpose flour
- 1/4 cup (40 grams) cornmeal
- 2 tablespoons poppy seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt**
- 1/2 cup (1 stick, 4 ounces) butter, at room temperature
- 1 cup (200 grams) white granulated sugar, plus more for sprinkling
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons orange zest
- 1/4 cup (50 grams) extra-virgin olive oil
- 1 large egg
- 2 tablespoons lemon juice
- 1/4 cup to 1/2 cup granulated sugar, for rolling
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the dry ingredients. Set aside.
In a stand-up mixer fitted with the paddle attachment, cream together the butter, sugar and zests on medium speed until well combined. Add in the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides every so often. Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined.
Using a cookie scoop (I used a 1.5 tablespoon scoop), scoop out the dough onto the prepared baking sheet. Carefully roll or lightly sprinkle the cookies with sugar. Bake for 12 minutes, rotating the pan halfway through. Don't overbake. Let cool on the pan for a few minute before transferring to a cooling rack to cool completely.
** I like a little extra salt in my baked goods so I increased the salt in this recipe from 1/4 teaspoon Kosher salt to 1/2 teaspoon of Kosher salt. If you are not as big of a fan of the sweet and salty combination, you may go back to the 1/4 teaspoon. Either way will be delicious.
Yields: 26 cookies