Lemon Poppy Seed Cookies
Delightful lemon poppy seed cookies with bright citrus flavor and a hint of coriander, perfect for a light snack or afternoon treat for lemon lovers.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- In a medium bowl, combine flour, baking soda, lemon zest, ground coriander, and poppy seed.
- Mix well with a wire whisk and set aside.
Tips & Substitutions
For added depth of flavor, consider using lemon-infused olive oil instead of regular butter, or experiment with half the amount of sugar for a slightly less sweet cookie. If you don't have poppy seeds, chia seeds can be a great substitute. Make sure to mix the dry ingredients thoroughly to avoid clumps, ensuring a uniform texture in your cookies.
Serving Suggestions
These Lemon Poppy Seed Cookies make a delightful addition to any tea party or brunch. Serve them alongside a refreshing glass of iced tea or a slice of Mother Heller'S Chocolate Cake for a wonderful dessert spread. They also pair beautifully with fresh fruit or yogurt for a light snack.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them between layers of parchment paper in a sealed bag for up to three months. To reheat, simply pop them in a warm oven for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Poppy Seed Cookies contains roughly 1247 calories, with 47g protein, 98g carbohydrates, and 82g fat. It is an excellent source of iron (119% of the Daily Value), protein (95% of the Daily Value), and dietary fiber (69% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 712mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You might want to add a tablespoon more of butter or a splash of milk to maintain moisture.
What can I use instead of lemon extract?
If you don't have lemon extract, you can use an equal amount of lemon juice, but it may alter the cookie's texture slightly. Alternatively, try orange extract for a different citrus flavor.
How can I make these cookies vegan?
To make these cookies vegan, replace the butter with a plant-based alternative and use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) instead of the egg yolks and whole egg. Adjust the baking time slightly as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).