Lemon Poppy Seed Cookies – a delicious recipe with flour, baking soda, lemon zest, ground coriander, poppy seeds, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
2
In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
3
Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
4
Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300u00b0 for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.
825
kcal
Calories
43
g
Fat
97
g
Carbs
16
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 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons lemon zest (freshly grated is recommended), 1 teaspoon ground coriander, and more.
Yes, Lemon 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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