Soft Citrus Poppy Seed Cookies Recipe
Citrus Poppy Seed Cookies are super soft and cake-y in texture. They have crisped edges and a hint of zest--perfect for a hot summer day.
Servings: 12 cookies
- 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
- 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
- 1/4 cup to 1/2 cup granulated sugar
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the dry ingredients. Set aside.
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.
Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
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.
Calories: 279kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg