Soft Chewy Citrus-Poppy Seed Cookies

Cookies, Desserts, Spring

Monday was 96 degrees in LA. I literally don’t understand anything anymore.

This week has been a doozy since the beginning of it was spent attempting to get my life in order (read: taxes), which I did and feel wonderful about! YAY! I feel like starting a blog is all fun and games until you have to file taxes, then owe $$$$ and then it gets very real. Now that that businass stuff is settled, I can go back to concentrating on more fun stuff, things I actually enjoy like cookies and cake and salads.

Yes, salads. I’m brainstorming so many salad ideas because I’ll usually make the same salad for days, weeks in a row and then get super bored and then vow to never eat it again. If you’re eating any new-to-you-cool salads, please leave some suggestions in the comments below. NOW, for these cookies, which are way cooler than salad…

These Citrus-Poppy Seed Cookies come from my friend Melissa’s new cookbook The Minimalist Kitchen! It’s a gorgeous book and the ingredients and recipe are about having a pared down, minimalist kitchen. The book guides you to create a framework that touches on everything from your ingredients, tools, pantry and cooking techniques. The idea is that if you follow them, then meals are mere minutes away—it’s a cool idea for a book!

Even if you don’t follow any framework and just cook and bake with zero guidelines, you’ll still find things in the book that will jump out at you, like these cookies!

These are perfect for a brunch, spring get-together. They’re a little chewy, on the softer side and very bright! I love these little things. I’ve recently found myself putting poppy seeds in literally everything and love their floral quality to them.

Here’s a link to Melissa’s book and blog!

Soft Chewy Citrus-Poppy Seed Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 cookies

Ingredients

    Dry:
  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Creaming:
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup white granulated sugar, plus more for sprinkling
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons orange zest
  • 1/4 cup extra-virgin olive oil
  • 1 large egg
  • 2 tablespoons lemon juice
  • Rolling:
  • 1/4 cup to 1/2 cup granulated sugar

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the dry ingredients. Set aside.
  3. In a stand-up mixer fitted with the paddle attachment, cream together the butter, sugar and zests on medium speed until well combined. Add in the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides every so often.
  4. Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
  5. Using a tablespoon-sized spring-release scoop (2-ounce scoop), scoop out the dough onto the prepared baking sheet. Carefully roll or lightly sprinkle the cookies with sugar. Bake for 12 to 13 minutes. The cookies will seem like they need a minute longer, but take them out anyways. Let cool on the pan for 1 minute before transferring to a cooling rack to cool completely, about 20 minutes. Store in an airtight container for up to 3 days.

Notes

If you don't have any oranges, use 1 tablespoon of lemon zest.

http://www.acozykitchen.com/citrus-poppy-seed-cookies/

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19 Comments

  • Reply Paola April 12, 2018 at 12:57 am

    Butter lettuce with sautéed artichokes, zucchini, and broccolini. Add in some pickled red onions and a lemon olive oil dressing. Done and done!

  • Reply aimee April 12, 2018 at 5:13 am

    ugh, taxes. I feel ya. BUT i love lemony cookies! I need to scoop Melissa’s book up.

  • Reply Kara Chin April 12, 2018 at 9:53 am

    My newest favorite salad is red lettuce, purple cabbage, persian cucumbers, sweet peppers, cherry tomatoes, avocado, homemade croutons and tri-tip with What’s Gaby Cooking’s basil vinaigrette or French Poodle Vinaigrette. I also love a salad with stone fruit and fresh mozzarella in the summer but it’s not stone fruit season yet. 🙁 I don’t really eat salads often but when I do, I like a lot of textures and flavors to keep it from being too boring!

  • Reply Emily K April 12, 2018 at 12:33 pm

    Shredded baby and lacinato kale, shredded carrots, roasted beets, sauteed tofu cubes, avocado. All tossed with a minimal amount of a sesame-soy-sriracha dressing, topped with shredded nori. This has been winning my lunch all week!

    Also – any thoughts on adding/subbing grapefruit in these cookies?

  • Reply K April 12, 2018 at 3:46 pm

    I can’t wait to try these cookies.

    The salad that I’ve been loving lately comes from pickled plum. It’s good at any temperature and I note that it does fine as left overs the next day. Here’s the link if you have an interest.

    https://www.pickledplum.com/thai-egg-brussels-sprout-salad-recipe/

    Take care!

  • Reply Kari April 12, 2018 at 5:16 pm

    Yum! Soft chewy cookies are the best.
    Kari
    http://sweetteasweetie.com/passion-fruit-colada/

  • Reply Lori April 13, 2018 at 7:15 am

    These sound lovely!

  • Reply Rachel April 13, 2018 at 9:39 am

    I love lemon-poppy anything so as soon as I saw this recipe I decided to try them. I just pulled these beauties out of the oven and the smell is just wonderful. And they taste great too. The perfect balance of sweet and citrus and just a hint of crunch from the cornmeal and poppy seeds. I substituted grapefruit zest for the orange because that’s what I prefer. Amazing!! Will definitely be adding these to my cookie rotation.

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  • Reply Melissa Coleman April 14, 2018 at 2:44 pm

    So cool to see these cookies in your beautiful kitchen! Thanks for supporting this book baby!

  • Reply lau ngon ha noi April 15, 2018 at 8:35 pm

    Look good ya Adrianna. So simple but still delicious.

  • Reply Stefanie April 18, 2018 at 10:06 pm

    Made these with some leftover meyer lemons – their texture reminds me of those muffin top cookies Panera sells, but with the citrusy brightness and depth of flavor Panera wishes their muffin top cookies had!

    Great recipe – perfect for spring 🙂 Thanks for sharing!

  • Reply Sophie May 9, 2018 at 1:47 pm

    I just made these and am munching on my second cookie as I write. My cookies show more poppy seed specks than one ones pictured, but I’m fine with that. I amped up the lemon flavor with 1/4 tsp lemon oil, and now I think I’ll add 1/2 tsp next time for more lemony flavor. I got 24 cookies, using my #40 Piazza ice cream scoop.

  • Reply Vera May 15, 2018 at 12:33 am

    Soft Chocolate Chip Cookies are everyone’s favorite snack, comfort food and traditional dessert, too. Thank you for your hard work.

  • Reply Chloe July 4, 2018 at 1:11 am

    I love to keep things simple in the kitchen and your blog really helps me to accomplish my goals.

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