Lemon Poppyseed Cookies

Lemon and poppyseed.

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The perfect match.

These were ‘thank you’ favors that I made for a couple of amazing individuals that taught me during my clinical rotation.

Tweaked this recipe from the original, which you can find here.

  • 2/3 C unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 cups AP flour
  • 1 teaspoon baking powder
  • 1 tablespoon poppyseeds
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice (or try juice of one lemon)
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar until pale and creamy. Add egg and beat to combine.
  3. Sift flour and baking powder over butter mixture. Add poppyseeds, lemon rind and lemon juice. Stir to combine.
  4.  Shape stiff dough into two logs. Roll in granulated sugar and saran both logs. Freeze dough till firm (approx. 1 hour)
  5.  Cut frozen dough into 1/4 inch slices.
  6.  Bake for 12 to 15 minutes or until light golden. Cool on trays for 5 minutes and transfer to a wire rack to cool completely.

The original recipe suggested to drop the dough by spoonful’s onto the baking sheet, but I thought they looked a little messy. Second time around, I tried the freezer method. Much better – cookies were even, uniformly flat and looked much neater.

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