I think I’m going to call this the perfect summer cookie.
Literally bursting with fresh lemon (juice and zest), these cookies have an amazing crunchy coating, thanks to a generous roll in lemon-sugar and plenty of poppy seeds.
The flavors are reminiscent of my lemon poppy pound cake – but in cookie form! These would be as lovely at a bridal or baby shower as they would for a celebratory barbeque or picnic lunch.
Of course, keeping them all to yourself is totally an option too….
adapted from Martha Stewart Cookies
1/4 c. lemon juice
1 c. (2 sticks) butter, divided and at room temperature
2 c. flour
1 t. baking powder
1/2 t. kosher salt
1 1/2 c. sugar, divided
2 t. vanilla
3 1/2 t. lemon zest, divided
1 T. poppy seeds, plus extra for sprinkling
Pre-heat oven to 350 – line two baking sheets with parchment paper.
Bring lemon juice to a simmer in a small saucepan over medium heat; cook till reduced by half. Add one stick of butter and stir till melted. Set aside.
Using your electric mixer, beat one stick of butter and 1 c. sugar till fluffy. Add egg and beat till blended. With mixer on low, slowly pour in lemon butter – increase speed to medium and beat for 3 minutes. Beat in vanilla and 2 t. lemon zest.
Add flour, baking powder, salt and poppy seeds – beat on low till well combined. Chill batter till firm enough to scoop and form into balls; 30-45 minutes.
While batter is chilling combing remaining ½ c. sugar and 1 ½ t. lemon zest in a small bowl.
Using slightly damp hands, roll dough into balls a little larger than 1” – roll in lemon-sugar and place on prepared baking sheets, spaced 2” apart.
Using a drinking glass or measuring cup dipped in lemon-sugar, flatten each ball to 1/4” thickness. Sprinkle with additional poppy seeds.
Bake cookies for 12-15 minutes, or till just browned around the edges (rotate pans in oven halfway through).
Let cookies cool completely on pans on wire racks.
Store in an airtight container for one week; freeze for longer storage.
This delicious recipe brought to you by Sheri Silver