Lemon Cookies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
12 large cookies
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Course
Dessert
Lemon Cookies
Description
The recipe blends all-purpose flour with cornmeal, poppy seeds, baking soda, and sea salt for structure and texture. Butter and granulated sugar are creamed with lemon and orange zest to infuse citrus flavor. Extra-virgin olive oil, egg, and lemon juice are added for moisture and richness. Dry ingredients are folded in gently to avoid overmixing, resulting in a somewhat dense dough that scoops easily.
The dough is portioned with a 1/4-cup scoop onto a parchment-lined baking sheet, sprinkled with sugar, and baked at 350°F for 12 minutes. The cookies spread lightly during baking, forming soft textured rounds with a gentle citrus aroma. Cooling briefly on the pan before moving to a rack helps the cookies set without becoming too firm.
These cookies are well suited as a bright, sweet treat with a slight crunch from cornmeal and poppy seeds. The combination of butter and olive oil gives them moist crumb and a unique flavor depth. They pair well with tea or as a light dessert.
One practical tip suggests cutting the butter into thin shreds to bring it to room temperature faster for easier creaming. The recipe yields cookies that hold their shape and flavor with a tender bite.
Ingredients
- 2¼ cups all-purpose flour spooned and leveled
- ¼ cup cornmeal
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ½ cup butter at room temperature, unsalted
- 1 cup granulated sugar plus more for sprinkling
- 1½ teaspoons lemon zest
- 1½ teaspoons orange zest
- ¼ cup extra-virgin olive oil
- 1 egg large
- 2 tablespoons lemon juice fresh
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and zests on medium speed until well combined. Add the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides as needed.
- Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
- Using a 1/4-cup sized cookie scoop, scoop the dough onto the prepared baking sheet (note: these cookies will spread, so leave some room in between each one), and sprinkle the tops with sugar. Bake for 12 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.
Notes
- Cut butter into thin shreds to bring it to room temperature faster for easier mixing.
User Reviews
Overall Rating
4.7
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