Let’s get right to it! Sharing another flavorful twist on my cut sugar cookie – lemon poppy seed! They’re definitely my new favorite cookie to snack on. Loving the lemony flavor and the textured crunch of the poppy seeds.
They hold their shape well and the added poppy seed visual was nice I thought, especially for these cactus cookies.
I’ll be sharing the how-to video on the cactus cookies as soon as I can, hopefully just a few days or less. (Update; here is the tutorial). If you’d like to make these heart cookies, here is the heart cookie cutter set I used.
Add more or less extract to heighten or decrease the lemon flavor and if you haven’t already, please check out my tips on preventing cookies from spreading and how thick or thin to roll cookie dough. If you’d like to decorate your cookies with royal icing, here is my recipe.
Hope you love making and eating these too! If you try them please let me know your feedback in the comment section.
Lemon Poppy Seed Cut Out Cookie Recipe
- 2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 tbsp lemon extract
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- 5 cups all-purpose flour
- 1 tsp salt
Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add lemon and vanilla extract. Stir. Add poppy seeds and mix to incorporate.
Sift your dry ingredients together. (Flour and salt). Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when the dough clumps around the paddle attachment and peels away from the sides of the mixer, it is ready. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350°F or 176°C.
Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and decorate if you like.