If you’re on the hunt for a delightful and zesty treat that will impress your friends and family, look no further than these mouthwatering Lemon Poppy Slice and Bake Cookies. Bursting with tangy lemon flavor and adorned with tiny poppy seeds, these cookies offer a delightful balance of sweet and citrusy goodness.
Not only are they delicious, but they are also easy to make, making them the perfect addition to any baking repertoire. Follow this simple recipe to create a batch of these delectable cookies that will leave everyone craving for more
Firstly, What are Lemon Poppy Slice And Bake Cookies?
Lemon poppy seed cookies add a dose of extra sunny cheerfulness to your cookie platters. They’re easy to make and the cream cheese adds an amazing depth to the flavor.[mfn]https://www.rachelcooks.com/slice-bake-cream-cheese-lemon-poppy-seed-cookies/[/mfn]
Lemon poppy slice and bake cookies clearly fall within easy-to-make camp. You’ll love how you can prep this dough weeks in advance and slice and bake when you need them[mfn]https://owlbbaking.com/lemon-poppy-slice-and-bake-cookies/[/mfn].
Not to mention, these cookies taste great all year long. Bright and sunny on cold dreary winter days and refreshing on sweltering summer days. I guess that’s one of the perks of them not being chocolate
Nutritional Information per Serving
- Calories: 143kcal,
- Carbohydrates: 14g
- Protein: 2g,
- Fat: 9g,
- Cholesterol: 24mg
- Sodium: 61mg,
- Potassium: 24mg,
- Fiber: 1g,
- Sugar: 5g,
- Vitamin A: 284IU,
- Vitamin C: 1mg,
- Calcium: 18mg,
- Iron: 1mg
The Recipe for Lemon Poppy Slice and Bake Cookies
- Prep Time: 15mins
- Cook Time: 18mins
- Additional Time: 30mins
- Total Time: 1hour3 mins
- Yield: 4 dozen
Equipments and Kitchen Utensils Used in the Recipe
- Mixing Bowls
- Measuring Cups and Spoon
- Electric Mixer or Whisk
- Rubber Spatula
- Zester or Microplane
- Cookie Sheet or Baking Pan
- Parchment Paper
- Plastic Wrap
- Knife
- Cooling Rack
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the freshly grated lemon zest, fresh lemon juice, and pure vanilla extract until the mixture is well combined. The lemon zest will give the cookies a delightful burst of flavor, so don’t skimp on it!
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Gently fold in the poppy seeds, distributing them evenly throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 2 inches in diameter. Roll the logs in parchment paper or plastic wrap and chill in the refrigerator for at least 2 hours. Chilling the dough will make it easier to slice later.
- Once the dough has chilled, preheat your oven to 350°F (175°C) again. Remove the chilled logs from the refrigerator and slice them into approximately 1/4-inch thick rounds. Arrange the cookie rounds on the prepared baking sheet, leaving some space between them
- Bake the cookies for 10-12 minutes or until the edges turn lightly golden. Be careful not to overbake, as these cookies taste best when they are soft and chewy. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, prepare a simple glaze by mixing powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
- Don’t have a stand mixer? Use an electric mixer (or arm power!) to blend the butter and cream cheese together; beat in sugar and the extracts. Stir in the flour mixture by hand.
- Dough can be frozen for up to two weeks. Wrap well in plastic wrap or foil. If dough is too hard to slice, let stand at room temperature for 30 minutes.
- Baked cookies can be frozen for up to one month in a freezer-safe container.
Delightful Delicacies: Indulge in Lemon Poppy Slice and Bake Cookies!
Congratulations, you’ve mastered the art of baking irresistibly delicious Lemon Poppy Slice and Bake Cookies! With their vibrant lemon flavor, delicate crumb, and charming appearance, these cookies are sure to be a hit at any gathering or as a delightful treat for yourself[mfn]https://bakingforfriends.com/lemon-poppy-seed-cookies/[/mfn].
Enjoy the burst of citrusy goodness in every bite, and don’t forget to share this wonderful recipe with your fellow baking enthusiasts. Happy baking!
Lemon Poppy Slice and Bake Cookies Recipe
Equipment
- Mixing bowls
- Measuring Cups and Spoon
- Electric Mixer or Whisk
- Rubber Spatula
- Zester or Microplane
- Cookie Sheet or Baking Pan
- Parchment Paper
- Plastic wrap
- Knife
- Cooling rack
- Timer
Materials
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the freshly grated lemon zest, fresh lemon juice, and pure vanilla extract until the mixture is well combined. The lemon zest will give the cookies a delightful burst of flavor, so don't skimp on it!
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Gently fold in the poppy seeds, distributing them evenly throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 2 inches in diameter. Roll the logs in parchment paper or plastic wrap and chill in the refrigerator for at least 2 hours. Chilling the dough will make it easier to slice later.
- Once the dough has chilled, preheat your oven to 350°F (175°C) again. Remove the chilled logs from the refrigerator and slice them into approximately 1/4-inch thick rounds. Arrange the cookie rounds on the prepared baking sheet, leaving some space between them
- Bake the cookies for 10-12 minutes or until the edges turn lightly golden. Be careful not to overbake, as these cookies taste best when they are soft and chewy. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, prepare a simple glaze by mixing powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over the cooled cookies and let it set before serving.
Video
Notes
- Don’t have a stand mixer? Use an electric mixer (or arm power!) to blend the butter and cream cheese together; beat in sugar and the extracts. Stir in the flour mixture by hand.
- Dough can be frozen for up to two weeks. Wrap well in plastic wrap or foil. If dough is too hard to slice, let stand at room temperature for 30 minutes.
- Baked cookies can be frozen for up to one month in a freezer-safe container.
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