Lemon Poppy Seed Cookies

These Lemon Poppy Seed Cookies are fluffy, soft, and the perfect treat for any occasion! Who doesn’t love a lemon cookie? If you’re not a huge chocolate fan, this recipe is for you! Although I live and breathe chocolate, these cookies are incredibly refreshing. They’re sweet but not too sweet, tart but not too tart, basically they’re just right!

Ingredients for Lemon Poppy Seed Cookies:

Flour – I used regular white flour. I have not tested another flour but I imagine you could use while wheat here you’d just need to add a bit more liquid somewhere in the recipe since whole wheat tends to be more dry than regular flour.

Eggs

Lemons – you’ll want to zest the lemon first and then squeeze all the juice out of it! To get all of the juice out, roll them on your countertop before cutting in half and juicing.

Sugar – I love to use coconut sugar but you can also use regular white sugar here.

Butter – make sure your butter is room temperature or it will not whip with the sugar properly!

Almond Extract – Almond extract > Vanilla extract all day long! This ingredient really puts these cookies over the top.

Salt

Baking Soda

Poppy Seeds – you can find these in the spice aisle at your local grocery store.

How to make Lemon Poppy Seed Cookies:

1. Preheat your oven to 350 and line a baking sheet with parchment paper.
2. Whip your butter and sugar together until light and fluffy. 
3. Add the eggs, almond extract, lemon zest, and lemon juice until smooth.
4. Slowly mix in the dry ingredients (flour, salt, baking soda, and poppy seeds).
5. Scoop balls of dough onto the parchment paper 2 inches apart and bake for 10 minutes.

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