52 Weeks of Cookies (Week 3): Lemon Poppy Seed Cookies

So the actual cookies I baked for week 3 were an unmitigated disaster. I had some cream cheese in my fridge I needed to use up, so I baked the cream cheese cookies that were posted on Food52 and included in the Food52 Baking Cookbook. They turned out flat, weirdly gummy, and extremely sweet. No one wanted to eat more than one, and I had to do the unthinkable--throw out the rest of the cookies.

This week I decided to use some of the poppy seeds I bought last weekend. Andrew loves anything lemon-flavored, so I knew he would like these. They evoke a lemon poppy seed muffin. They were softer than I would like considering I don't like soft cookies, but if soft and tender is your thing, you will love these.

Lemon Poppy Seed Cookies
(Recipe from Mel's Kitchen Cafe)

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • Zest of one lemon

  1. Preheat the oven to 375 degrees F. Prepare a baking sheet with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, salt, baking soda, and poppy seeds. Set aside.
  3. In a large bowl or stand mixer, cream together butter and sugars together until light and fluffy, about 3 minutes. 
  4. Add the egg, vanilla, and lemon zest and mix well.
  5. Add the dry ingredients and buttermilk and mix well.
  6. Drop the dough by tablespoonfuls onto prepared baking sheet. Bake for 10-12 minutes, until the edges are golden brown. Remove from oven and transfer to a baking sheet to cool.  

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