I think I’m going to call this the perfect summer cookie.

lemon poppy crisps

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.

lemon poppy crisps

lemon poppy crisps

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.

lemon poppy crisps

Of course, keeping them all to yourself is totally an option too….

For some helpful tips on working with lemons, click here and here.

Lemon Poppy Seed Crisps
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
1 egg
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.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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