Lemon Poppy Seed Cookies
Updated: Nov 30, 2021
My friend Ina gave me this recipe, I have adjusted a few of the ingredients over time, she used Limoncello and when the small bottle I had run out I swapped out the Limoncello for Lemon and almond extract which I like better. She also used margarine which I switched to butter, which I feel gives a creamier texture.
2 1/2 cups of unbleached flour
1 1/4 cups of raw sugar
2 sticks of unsalted butter, 1 cup, room temp, cubed
2 teaspoons of poppy seeds
2 teaspoons of cream of tartar
1 1/2 teaspoons of lemon juice
1 1/2 teaspoons of almond extract
1 teaspoon of salt
3/4 teaspoon of baking soda
zest of 2 lemons
In a bowl whisk together the flour, poppy seeds, cream of tartar, and baking soda, set aside.
in a small bowl whisk together the eggs, lemon juice, and almond extract.
In the stand mixer add the sugar, salt, and lemon zest and blend on low for about 5 minutes, the lemon oils are released into the sugar. Now add butter and cream until smooth. Add egg mixture and blend until smooth.
Lower the speed of the mixer and slowly add the flour mixture.
Line baking sheets with parchment paper and preheat the oven to 375 degrees.
Using a scoop, about 2 teaspoons, place the dough about 3 inches apart, these cookies will spread, place the baking sheet in the freezer for 15 minutes prior to baking. Transfer one at a time the chilled baking sheet to the oven and bake for 12 minutes or until golden on the edges, remove and transfer to cooling rack. Repeat with the remaining cookies.
NOTE: If the first batch spread to almost all the cookies were touching adjust the spacing on the remaining cookies before baking. It is also important that the baking sheets with the cookies stay in the freezer prior to baking, you might need to increase baking time if the cookies stay in the freezer for an hour or more.