5 from 15 votes
Soft Citrus Poppy Seed Cookies Recipe
Soft Citrus Poppy Seed Cookies combine all-purpose flour and cornmeal with lemon and orange zest for a bright, lightly textured cookie. Poppy seeds add a subtle nuttiness, while the addition of olive oil alongside butter gives a tender crumb. These dough balls are rolled in sugar before baking to create a lightly crisp exterior. The cookies cool to a soft yet slightly dense texture, making them enjoyable as a sweet snack or alongside tea or coffee.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
cookies
Calories:
279 kcal
Course:
Baked Goods
Cuisine:
American
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 butter at room temperature, unsalted
- 1 cup granulated sugar plus more for sprinkling, white
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons orange zest
- 1/4 cup extra-virgin olive oil
- 1 egg large
- 2 tablespoons lemon juice
Rolling:
- 1/4 cup granulated sugar up to 1/2 cup
Instructions
- 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.
Cup of Yum
Notes
- Substitute orange zest with 1 tablespoon of lemon zest if oranges aren’t available.
- A stand mixer with a paddle attachment is recommended for creaming ingredients thoroughly.
- Rolling the dough shapes in sugar before baking enhances the cookies’ texture.
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
20mg
(7%)
Sodium
96mg
(4%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
236IU
(5%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 279
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 96mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.