Lemon Poppy Seed Cookie Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add Wet Ingredients: Beat in the eggs, one at a time, until well combined. Mix in the lemon zest, lemon juice, and vanilla extract until smooth.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt.

5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

6. Form Cookies: Using a cookie scoop or spoon, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheets, spacing them a few inches apart.

7. Flatten Cookies: Use the bottom of a glass or your fingers to gently flatten each dough ball to about 1/4 inch thickness.

8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

9. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

10. Dust with Powdered Sugar: Once cooled, you can dust the cookies with powdered sugar for an extra touch of sweetness, if desired.

11. Serve: Serve the lemon poppy seed cookies with a cup of tea or coffee, and enjoy their bright, citrusy flavor and delightful crunch from the poppy seeds!

12. Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for longer storage.