Bakery

Lemon Poppyseed Cookies

Name: Lemon Poppyseed Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 servings
Ingredients: 3 cups (360 g) all-purpose flour,; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 Tablespoons poppyseeds; 1 cup (2 sticks, 226 g) unsalted butter, (softened); 1 ¼ cups (250 g) granulated white sugar; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 large egg (room temperature); 2 cups (228 g) confectioners sugar; 3-4 tablespoons lemon juice; 2 teaspoons lemon zest; poppyseeds (for garnish)

24 servings

분량

15 minutes

활동 시간

25 minutes

총 시간

요리 시작

재료

3 cups (360 g) all-purpose flour,

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 Tablespoons poppyseeds

1 cup (2 sticks, 226 g) unsalted butter, (softened)

1 ¼ cups (250 g) granulated white sugar

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 tablespoon lemon zest

1 large egg (room temperature)

2 cups (228 g) confectioners sugar

3-4 tablespoons lemon juice

2 teaspoons lemon zest

poppyseeds (for garnish)

방향

Preheat and prepare cooking sheets. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).

Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Set aside. 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt

Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter, 1 ¼ cups (250 g) granulated white sugar

Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed. 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest

Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.

Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.

Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.

Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Top with additional poppyseeds. 2 cups (228 g) confectioners sugar 3-4 tablespoons lemon juice 2 teaspoons lemon zest

영양 정보

1회 제공량

칼로리

209 kcal

지방 전체

8 g

포화 지방

5 g

불포화 지방

트랜스 지방

1 g

콜레스테롤

27 mg

나트륨

76 mg

탄수화물 전체

33 g

식이섬유

1 g

총 당류

20 g

단백질

2 g