Lemon Poppy Seed Cookies Recipes

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CRISP LEMON COOKIES



Crisp Lemon Cookies image

Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 10

1/4 cup fresh lemon juice
3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounces (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

Steps:

  • Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  • Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  • Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  • Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

POPPY SEED COOKIES II



Poppy Seed Cookies II image

I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.

Provided by J. Storm

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 8

1 cup unsalted butter, cubed
1 cup white sugar
2 egg yolks
2 tablespoons grated orange zest
½ teaspoon ground nutmeg
¼ teaspoon salt
2 ¼ cups cake flour
2 tablespoons poppy seeds

Steps:

  • Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  • Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  • Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 19.2 g, Cholesterol 37.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 26.4 mg, Sugar 8.5 g

LEMON-POPPY SEED COOKIES



Lemon-Poppy Seed Cookies image

These crumbly poppy seed cookies get an aromatic lift from lemon zest. They go well with afternoon tea or any tea break during the day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 26

Number Of Ingredients 9

1/2 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/2 cup sugar
2 large egg yolks
2 tablespoons poppy seeds
1 tablespoon vegetable oil
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees, with racks in upper andlower thirds. In a medium bowl, combine flour,salt, and baking soda. In a small bowl, mix togethersugar, egg yolks, poppy seeds, oil, lemon zest,and vanilla. Stir egg mixture into flour mixture untilcombined (dough will be dry).
  • Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bakecookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks, and let cool completely.

Nutrition Facts : Calories 72 g, Fat 2 g, Protein 1 g

LEMON POPPY SEED COOKIES



Lemon Poppy Seed Cookies image

This recipe comes from a cookbook "Mrs. Fields Cookie Book", which I bought more than 15 years ago and still use today for many of the cookies I bake. I usually leave out the coriander (as my family doesn't like a lot of zesty spices), but they're still very good even with the coriander.

Provided by Northwestgal

Categories     Drop Cookies

Time 40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons lemon zest (freshly grated is recommended)
1 teaspoon ground coriander
2 tablespoons poppy seeds
3/4 cup salted butter, softened
1 cup white sugar
2 large egg yolks
1 large egg
1 1/2 teaspoons lemon extract

Steps:

  • In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
  • In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
  • Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
  • Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.

LEMON POPPY SEED COOKIES



Lemon Poppy Seed Cookies image

These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time - and can go rancid quickly due to their high fat and protein content.

Provided by Laurie Ellen Pellicano

Categories     snack, cookies and bars, dessert

Time 1h30m

Yield 3 dozen (3-inch) cookies

Number Of Ingredients 10

2 1/2 cups/320 grams unbleached all-purpose flour
2 teaspoons cream of tartar
3/4 teaspoon baking soda
1 1/4 cups/250 grams granulated sugar
1 teaspoon fine sea salt
2 lemons, for zesting
1 cup/228 grams unsalted butter (2 sticks), at room temperature
1 whole large egg plus 1 egg yolk
1 tablespoon limoncello (or 1 ½ teaspoons lemon juice plus 1 1/2 teaspoons almond extract)
1/4 to 1/3 cup/40 to 60 grams poppy seeds, for coating

Steps:

  • In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.
  • In the bowl of a stand mixer (or a large bowl, if using a hand mixer), combine sugar and salt. Zest both lemons over the sugar, then rub the zest into the sugar using your fingertips until moistened. (It will lightly stain the sugar yellow and release a strong lemony aroma.)
  • Beat the butter and sugar on medium until light and fluffy, 3 to 5 minutes, stopping and scraping the bowl at least once in the process.
  • In a small bowl or large measuring cup, whisk together the whole egg, egg yolk and limoncello. With the mixer on low speed, stream the mixture into the creamed butter. Stop and scrape the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
  • With the mixer off, add the flour mixture, then mix on low speed until combined. Remove the bowl from the mixer and, working in the bowl, fold the dough over several times with your hands to ensure it is uniform.
  • Fill a small bowl with the poppy seeds. Portion the dough into heaping tablespoons (about 25 grams each) and set them on a large baking sheet lined with parchment paper. Round each piece of dough into a ball, then roll in the poppy seeds until completely coated.
  • Transfer back to the baking sheet, setting at least 1 inch apart. Cover the surface with another sheet of parchment and press down with a second cookie sheet to evenly flatten cookies to about 1/2-inch thick.
  • Chill in the freezer for at least 15 minutes. Meanwhile, heat the oven to 375 degrees, and line baking sheets with parchment (or grease with butter). When cookies have chilled and oven is ready, transfer cookies to prepared baking sheets spaced about 3 inches apart. (Keep remaining cookies in the freezer until ready to bake.)
  • Working in batches, bake cookies for 10 to 12 minutes, rotating baking sheets after 8 minutes from front-to-back and bottom-to-top. Cookies will be just golden on the edges and puffy in the center but should no longer look wet.
  • Let cool for 2 minutes on baking sheets, then transfer to cooling racks. Store cookies in a sealed container, and enjoy within 1 to 2 days. Bake remaining cookies, or wrap and freeze chilled cookie dough. Once firm, transfer cookie dough to a covered container or sealed bag. Freeze for up to 1 month. You can bake the cookies straight from the freezer.

LEMON-POPPY SEED COOKIES



Lemon-Poppy Seed Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 24 cookies

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon finely grated lemon zest
2 to 3 tablespoons fresh lemon juice
1 1/2 cups confectioners' sugar
Nonpareils, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
  • Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

LEMON-POPPY SEED COOKIES



Lemon-Poppy Seed Cookies image

Craving cookies? With a box of muffin mix, they're minutes away!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 3

1 box Betty Crocker™ lemon-poppy seed muffin mix
1/2 cup butter or margarine, softened
2 eggs

Steps:

  • Heat oven to 375°F. In medium bowl, stir Muffin Mix, butter and eggs until blended.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 14 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over cookies.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 8 g, TransFat 0 g

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