Best Lemon Poppyseed Sugar Cookiescooks Illustrated Recipes

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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

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.

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-POPPYSEED SUGAR COOKIES(COOK'S ILLUSTRATED)



Lemon-Poppyseed Sugar Cookies(Cook's Illustrated) image

The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.

Provided by Coppercloud

Categories     Dessert

Time 30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1 lb unsalted butter, softened (4 sticks)
2 cups white sugar
2 tablespoons light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 tablespoon lemon zest (one medium lemon)
4 -5 cups flour, dough should be soft, not sticky
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup sugar, for outside of cookies

Steps:

  • Adjusting the oven racks to the upper- and lower-middle positions, then preheating your oven to 375 degrees. Prepare the sheets by lining them with parchment paper.
  • Cream the butter and sugars together on medium speed, scraping as needed, until light and fluffy, about 3 minutes.
  • Add the eggs, extract, lemon juice, lemon zest. Beat at medium speed until well combined, less than a minute.
  • Stir together the 4 cups flour, salt, baking powder and poppy seeds. Add to creamed mixture and mix until just blended together. A light hand will yield a tender cookie. Test for stickiness. Add more flour until not sticky. You don't want them so stiff they turn out to be cardboard, but you do have to shape them for baking.
  • Place the 1/2 cup sugar in a large bag. Using a 1 1/2″ cookie scoop, scrape them out of the bowl and dump into the bag of sugar. Shake gently, then reach in and with your hand, shake the extra sugar off and put the rounded mounds onto the parchment-covered cookie sheet. (You can use a nonstick cooking spray, but the bottoms of your cookies will be darker.).
  • Using one of those papers from your butter cube, butter up the bottom of a drinking glass that's about 2″ across, then dip the glass into the sugar.
  • Flatten the cookies just until they reach the edge of the glass. (They will be about 5/8″ thick.).
  • Bake for 15-18 minutes, switching the cookie sheets mid-way through baking, as well as turning them around. Bake until the edges are golden brown and the middles are just set and very lightly colored. .
  • Cool on the sheets for about 3 minutes, then move them to the wire rack.

Nutrition Facts : Calories 307.5, Fat 16.2, SaturatedFat 9.9, Cholesterol 56.2, Sodium 72.8, Carbohydrate 38.2, Fiber 0.7, Sugar 22.1, Protein 3

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