Lemon And Poppy Seed Cookies – a delicious recipe with butter, brown sugar, egg, lemon juice, flour, bicarb of soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter and sugar until light and fluffy (takes about 5 mins with a mixer)
2
Add the egg and lemon juice and mix well
3
Sift flour, bicarb of soda and baking powder into a large bowl. Stir in wet ingredients until just combined
4
Mix in the candied lemon peel and poppy seeds
5
In an ideal world you should leave the cookie dough in the fridge for 24 hours for a super chewy cookie. I very rarely can wait this long and usually bake them immediately - this just makes for a crispier cookie.
6
Pre-heat oven to 170 degrees C. If you've had the dough in the fridge for 24 hours, let it come back to room temperature so it'll be more malleable and easier to shape
7
Shape cookie dough into golf ball sized balls. Place them on baking trays, pressing down slightly
8
Bake for 12-15 mins.
9
Transfer to a wire rack to cool. Enjoy!
755
kcal
Calories
34
g
Fat
106
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150 grams butter, 225 grams brown sugar, 1 egg, beaten, 2 teaspoons lemon juice, and more.
Yes, Lemon And Poppy Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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