Lemon Poppy Seed Muffins are a specialty of mine, and the lemon flavor in baked goods is one that I happen to be a huge fan of. I have a great muffin recipe that I’ll have to make again and share with you all soon, but that’s not the focus of today’s post.
Instead, I tried to branch out and find other sweet recipes that incorporated lemon and poppy seeds. After browsing the world wide web, I found this one for Lemon Poppy Seed Cookies.
If I’m being entirely honest though, I need to make this a few more times to get it to meet my expectations. The flavor was magnificent, but the texture was not where I wanted it to be; the cookies were a bit too crumbly before going into the oven, which made them become either too thin after baked or they were vulnerable to falling apart. There were some casualties that broke into a bunch of cookie nuggets while I tried to pry them off of the baking sheet.
Next time, I think I am going to leave the batter in the refrigerator for 30 minutes after step 6 before balling them up and placing them in the oven… that should hopefully help them become a little more viscous. We shall see!
Anyway, here’s the list of ingredients along with the recipe itself. If anyone tries this and has better success then me, please clue me in as to what you did!
– 1/4 cup fresh lemon juice (about 1-1/2 lemons)
– 3 1/2 teaspoons finely grated lemon zest (about 1-1/2 or 2 lemons)
– 1 cup unsalted butter, at room temperature
– 1 1/2 cups sugar
– 1 large egg
– 2 teaspoons pure vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon coarse salt
– 1 tablespoon poppy seeds, plus more for sprinkling
1. Preheat oven to 350°F.
2. In a small saucepan, bring the lemon juice to a simmer over medium heat and cook until reduced by half. Add 1/2 cup butter and stir until completely melted. Remove from heat and set aside.
3. In a small bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside.
4. In a bowl, combine 1 cup of sugar and 2 teaspoons of the lemon zest, rubbing the zest and sugar together with your fingers until the zest is distributed and the sugar is fragrant. Add remaining 1/2 cup of butter and beat on medium speed until light and fluffy (about 3 minutes).
5. Add the egg and the butter/juice mixture. Continue to beat until pale, (about another 3 minutes). Mix in the vanilla.
6. Reduce speed to low and add the dry ingredients, mixing just until combined.
7. In a small bowl, combine the remaining 1/2 cup of sugar and 1 1/2 teaspoons of lemon zest. Form dough into small balls about 1″ in diameter. Roll each in the sugar/zest mixture and place about 2″ apart on baking sheet. Gently flatten each ball to about 1/4″ thick with the bottom of a glass that’s been dipped in the sugar mixture.
8. Bake for about 12-13 minutes, rotating the pan halfway through, until the cookies just begin to brown around the edges. Allow to cool on a wire rack for a couple minutes before removing from the cookie sheet to cool completely.
Enjoy my dears!!