I’ve never heard of Lemon Poppy Seed cookies before, until I found them on a blog through Pinterest, and I couldn’t possibly be happier with the results. It’s a light, tasty, Spring-y cookie (as in the season, not the bounciness) and good for the soul. I needed some lightness.
This recipe starts with the dry ingredients: flour, baking powder, baking soda, and salt. But then you add the poppy seeds, which is unusual…I would’ve thought that’s something you throw into batter last, like chocolate chips.
I whisked everything together and it already started looking a little bit delicious, although, you know, it wasn’t. Yet.
I set that aside and got out the mixer. Butter and sugars first.
Of course I forgot to take a picture of the beautiful lemon zest, or of the bowl with the zest, vanilla, and egg added to the butter and sugar. But I did add them. I promise. Everything started to look and smell pretty good.
I added in the combined dry ingredients, adding buttermilk as I went, alternating between the two to get the texture just right.
And then I used my cookie scoop to get the cookies onto the pan. I love that scoop, I had no idea how much I could love a cookie scoop until I owned one.
Feel the love?
Well you should, because of this:
And then about ten minutes later, THIS:
These are great cookies. They’d be perfect as a gift, if they lasted long enough to make it out the door. I will be making these a lot.