Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies
Prep 20 m
Chill 120 m
Bake 13 m
Chill or overnight



  1. 1 of 4 In a small bowl, whisk together flour, baking powder and salt; set aside.
  2. 2 of 4 Beat butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling out dough.
  3. 3 of 4 Heat oven to 350 degrees F. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4-inch thickness. For variety, use 2 cutters, one about 2 inches and the other 2 1/2 inches. Reroll scraps and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.
  4. 4 of 4 Bake at 350 degrees F for 10 to 13 minutes or until golden around edges. Remove to rack to cool completely.
Nutrition Information for Lemon Poppy Seed Cookies
Servings Per Recipe:
Per Serving: 0 g fiber, 1 g pro., 11 g carb., 73 kcal cal., 3 g Fat, total, 13 mg chol., 46 mg sodium, 2 g sat. fat