Recipe: Yummy Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies. Soft Lemon Poppy Seed Cookies - an absolute favorite bake sale cookie for spring! Melt in your mouth cookies with a pop of fresh lemon essence. These cookies get their lemon flavor from both lemon juice and zest. If you're feeling gourmet, garnishing them with additional lemon zest makes them all the more Beautifully bright and refreshing, these Soft Batch Lemon Poppy Seed Cookies are crazy tender and loaded with fresh lemon flavor. Soft Lemon Cookies - Melt in your mouth.

Lemon poppy seed cookies are a delicious and easy cookie to make. This is an old family recipe that originates from my mother's Great Aunt Mary. Lemon Poppy Seed Cookies have a mild lemony flavor that will wake up your taste buds. You can cook Lemon Poppy Seed Cookies using 22 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Poppy Seed Cookies

1. It's of FOOD INGREDIENTS.
2. You need 1 1/4 cup of sugar.
3. It's 1 cup of butter.
4. It's 2 of eggs.
5. Prepare 1/4 cup of light corn syrup.
6. You need 1 tbsp of grated lemon peel.
7. It's 1 1/2 tsp of lemon extract.
8. You need 1 tsp of vanilla extract.
9. Prepare 3 cup of all-purpose flour.
10. Prepare 2 tbsp of poppy seeds.
11. It's 1 tsp of ground ginger.
12. Prepare 3/4 tsp of baking powder.
13. You need 1/2 tsp of salt.
14. You need 1/2 tsp of baking soda.
15. Prepare of TOOLS.
16. You need 1 of Fork & Spatula.
17. It's 1 large of Bowl.
18. You need 1 of Plastic Wrap.
19. You need 1 of Waxed Paper.
20. You need 1 of Fluted Round Cookie Cutter.
21. It's 1 of Greases Baking Sheets.
22. It's 1 of Wire Racks or Refrigerated Dinner Plates.

Easy cookies that will have you licking your lips for more. If you've never had lemon cookies before you are in for a real treat. These cookies are slightly crispy on the outside and soft on the inside. These Lemon Poppy Seed Cookies do taste best when fresh, but keep covered in the fridge for up to a few days.

Lemon Poppy Seed Cookies step by step

1. In a large bowl, cream sugar and butter until light and fluffy. Beat in the eggs, corn syrup, lemon peel, and extracts. Combine the remaining ingredients; gradually add to the creamed mixture and mix well..
2. Shape into three balls, then flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour or until firm..
3. Roll each portion of dough between two sheets of waxed paper into 1/8-in. thickness. Cut with a floured 2 1/2-in. fluted round cookie cutter. Using a floured spatula, place 1 in. apart on greased baking sheets. Reroll scraps if desired..
4. Bake at 350°F for 6-8 minutes or until edges are golden brown. Cook for 2 minutes before removing from pans to wire racks..

Substitutions you can make to this recipe: you can replace the coconut oil with coconut butter. A perfectly tender and lemony cookie with lots of flecks of tiny poppy seeds. A truly irresistable cookie, perfect for any occasion or holiday! Summer weekends were made for these bright and flavorful, melt-in-your-mouth Lemon Poppy Seed Ricotta Cookies! Lemon Poppy Seed Cookies - crispy on the outside, tender on the inside, lemony sweet treat.