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Lemon Poppy Seed Cut Out Cookie Recipe

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Lemon Poppy Seed Cut Out Cookies

Let’s get right to it! Sharing another flavorful twist on my cut sugar cookie – lemon poppy seed! They’re definitely my new favorite cookie to snack on. Loving the lemony flavor and the textured crunch of the poppy seeds.

Lemon Poppy Seed Cut Out Cookie Recipe

They hold their shape well and the added poppy seed visual was nice I thought, especially for these cactus cookies.

Cactus Decorated Cookies

I’ll be sharing the how-to video on the cactus cookies as soon as I can, hopefully just a few days or less.

Lemon Poppy Seed Cut Out Cookie Recipe

Add more or less extract to heighten or decrease the lemon flavor and if you haven’t already, please check out my tips on preventing cookies from spreading and how thick or thin to roll cookie dough. If you’d like to decorate your cookies with royal icing, here is my recipe.

Lemon Poppy Seed Cut Out Cookie Recipe

Hope you love making and eating these too! If you try them please let me know your feedback in the comment section.

Lemon Poppy Seed Cut Out Cookie Recipe

Happy baking!

xo,

Marian

Lemon Poppy Seed Cut Out Cookie Recipe

Yield: Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.

Ingredients

  • 2 cups unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 2 large egg
  • 1 Tablespoon lemon extract
  • 1 tsp vanilla extract
  • 1 Tablespoon poppy seeds
  • 5 cups all-purpose flour
  • 1 tsp salt

Instructions

  1. Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
  2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add lemon and vanilla extract. Stir. Add poppy seeds and mix to incorporate.
  3. Sift your dry ingredients together. (Flour and salt). Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when the dough clumps around the paddle attachment and peels away from the sides of the mixer, it is ready. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
  4. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
  5. Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
  6. Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  7. Preheat your oven to 350°F or 176°C.
  8. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
  9. Let cookies cool to room temperature and decorate if you like.
http://sweetopia.net/2019/05/lemon-poppy-seed-cut-out-cookie-recipe/

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13 Comments

  1. May 21, 2019 at 8:31 am | Permalink
    1

    Oh Marian,
    I can’t wait to see the Cactus Video!!
    I love those, they look so so so adorable. And they must taste amazing, anything baked with lemon is a win-win 🙂

    Thank you for the recipe!

    God bless you,
    niner <3 🙂

    • marian
      May 21, 2019 at 8:56 am | Permalink
      2

      Hi Niner,

      Thanks so much! I feel the same way about lemon… nice and fresh, especially for the upcoming season. 🙂 Thanks for commenting!

  2. Judy
    May 21, 2019 at 9:28 am | Permalink
    3

    Could almond flavor be substituted for the lemon?

    Costco used to make almond poppy seed muffins years ago and don’t make them any more. I miss them. I haven’t been able to find a recipe to replicate them either.

    • May 22, 2019 at 9:20 am | Permalink
      5

      Hi Judy,

      I never tried those Costco muffins, but they sound great! And yes, absolutely, you can substitute almond extract for the lemon extract. Play around with the amount to make it have a stronger or milder flavour. Have fun baking and eating!

  3. Teresa C
    May 21, 2019 at 10:42 am | Permalink
    4

    Marian, these look terrific!! I love lemon, have printed your recipe and can’t wait to give these a try.
    Thank you so much!!

    • May 22, 2019 at 9:26 am | Permalink
      6

      Thanks Teresa! Let me know your feedback if you get a chance! 🙂

  4. Whitney
    May 25, 2019 at 2:33 pm | Permalink
    8

    These look yummy. Can you use lemon juice instead of extract?

  5. May 26, 2019 at 6:32 am | Permalink
    9

    Hi Whitney,

    I haven’t tried it, but it should work, perhaps just less of a lemon flavor.

  6. Lydia
    June 4, 2019 at 1:13 pm | Permalink
    10

    Can I use lemon zest instead of extract?

  7. June 14, 2019 at 1:11 am | Permalink
    11

    These look perfect for Father’s day weekend! How is the texture? Are they hard or soft? My cookies anyways turn out dry and a little chalky

    • marian
      June 14, 2019 at 1:09 pm | Permalink
      12

      Hi Tya,
      I don’t think these ones are no. It depends how long you bake them and how thick you make your cookies. If your cookies are a little dry and chalky, try less baking time. You should be baking them until the middle of the cookie doesn’t look wet anymore and the edges are ever so slightly golden. That being said, it could be the recipe as well. Let me know how it goes!

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