Lemon Poppyseed Cookies
Lemon poppyseed cookies are a soft, chewy lemon poppyseed sugar cookie topped with a lemon sour cream buttercream. They're bakery worthy cookies bursting with tart and sweet fragrant citrus flavor.
Ingredients
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest
- ½ cup (113.5 g) salted butter room temperature
- ⅓ cup (78.86 ml) coconut oil any neutral oil will work if you don't like coconut
- ⅓ cup (40 g) powdered sugar
- 1 large egg room temperature
- 1 tablespoon lemon juice
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) cream of tartar
- ½ teaspoon (0.5 teaspoon) salt
- 2¾ cups (385 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) poppyseeds
- ½ cup (113.5 g) butter room temperature
- 1 tablespoon lemon zest
- 2 tablespoons sour cream room temperature
- ¼ teaspoon (0.25 teaspoon) salt
- 3½ cups (420 g) powdered sugar
- 2 tablespoons lemon juice
- poppyseeds for sprinkling on top
Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
- Add in butter, oil, powdered sugar, egg and lemon juice and mix together until all creamed together.
- Add baking soda, cream of tartar, salt and flour to the bowl and mix on low, being careful not to overmix. Fold in poppyseeds.
- Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop. Place 8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray before flattening.
- Bake the cookies for 8-10 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.
- Mix together butter, lemon zest, sour cream, salt and 2 cups of powdered sugar on low until completely combined. Add lemon juice and another 1½ cups of powdered sugar and mix on medium-high for about 2 minutes. Frost on the cooled cookies and sprinkle with extra poppyseeds.
Video
Notes
I prefer these cookies to be chilled before eating. It is not necessary to chill them, but might be worth a try for you to see if that's how you prefer them too! Just place them in an airtight container after the frosting has set and they should keep fresh in there for 3-4 days, or in the freezer for longer.
It is best for butter and eggs to be at room temperature before starting to mix.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 429kcalCarbohydrates: 63gProtein: 3gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 255mgPotassium: 54mgFiber: 1gSugar: 43gVitamin A: 436IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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