Lemon Poppy Seed Cookies
These bright and zesty Lemon Poppy Seed Cookies are soft, tender and bursting with flavors of sweet lemon and nutty poppy seed.
Servings: 36 cookies
Calories: 112kcal
Equipment
- baking sheet(s)
- parchment paper
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
- 1 cup salted butter * softened
- ¾ cup white sugar
- ¼ cup brown sugar packed
- 1 package instant lemon pudding mix (99 grams)
- 2 eggs
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup poppy seeds
Instructions
- In a large bowl, cream together the softened butter, sugar, brown sugar, and instant lemon pudding mix at high speed for 1 minute. Add the eggs, lemon zest, lemon juice, and vanilla extract, and continue mixing until fluffy.
- In a separate bowl, whisk together the flour, baking soda, and poppy seeds. Add to the creamed butter mixture and mix at low speed until combined. Using a cookie dough scoop, scoop all the cookie dough onto a pan lined with parchment paper. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350℉. Line a few baking sheets with parchment paper. Arrange the chilled scoops of cookie dough on the prepared pans, leaving 2 inches between each cookie for spreading room. Bake, one pan at a time, in the preheated oven for 10-14 minutes or until slightly golden around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling while you bake the rest of the cookies.
Notes
- Add ½ teaspoon of salt to the dry ingredients if you are using unsalted butter.
Nutrition
Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.5mg