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Thursday, January 29, 2015

Soft Lemon Poppyseed Cookies: January Mystery Dish

I love the citrus flavor, so today I've made a luscious and soft Lemon Poppyseed Cookie that you won't be able to resist!

It's time for some more Mystery Dish!  Katie from Made to be a Momma came up with the following list of ingredients from which we were all asked to use three.

1. Poppyseed
2. Lemon
3. Cream cheese
4. Hot sauce 
5. Chicken
6. Orzo Pasta
7. Baby spinach 
8. Coconut
9. Mushrooms
10. Ritz crackers
11. Fresh herbs ( any kind) 

Because I look for every opportunity I can get to make a dessert, I knew I needed to incorporate poppyseed, fresh lemon, and cream cheese into a yummy cookie!  
It was fate that I made these delicious puppies, because not a few hours after doing so, the missionaries from our church dropped by for a surprise visit.  I always like to offer them food when they come, because they're starving young boys (lol), so I was really glad I'd whipped up some cookies.

The cream cheese makes them really soft.  I rolled them in sugar for an added sweet pop as they hit the palate.  

They're a naturally very fluffy cookie, but I chose to press them with a fork as you might a peanut butter cookie, after pulling them from the oven.  

{SOFT LEMON POPPY SEED COOKIES}

1 c. granulated sugar, plus extra for rolling
1/2 tsp. vanilla
1/2 c. butter, softened
1 large egg
1 Tbsp. lemon zest
3/4 tsp. lemon extract
3 Tbsp. fresh squeezed lemon juice
4 oz. cream cheese, softened
3 drops yellow food coloring (optional), or more to yield a deeper yellow color
2 3/4 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. poppy seeds

In the bowl of an electric mixer, combine sugar, vanilla, butter, egg, lemon zest, lemon extract, lemon juice, cream cheese, and food coloring.  In a separate bowl, stir together flour, baking powder, baking soda, salt and poppy seeds,  

Add flour mixture to wet mixture and mix until combined.  Form cookies into balls slightly bigger than walnut-size.  Roll in sugar and place on a lightly greased cookie sheet.  Bake at 350 degrees Fahrenheit for approximately 10 minutes.
Remove from oven and press each cookie top with a fork cross-wise.  Return sheet to the oven and bake for another 2 minutes, approximately.  Don't allow the bottoms to get too brown or the cookies will not be soft.

Let cookies sit for three to five minutes before removing to a cooling rack. Store in air-tight container to preserve their softness.


They have the perfect amount of lemon flavor and a fun sprinkling of poppy seeds in every bite, because lemon and poppy seeds were meant to be married. :)

I hope you love this super soft and tasty cookie!  I know we often associate citrus flavors with summer time, but I could eat these wonderful things all year round!

Enjoy this handheld treat!


Check out what the rest of the talented bunch made this month!

Lemon-Poppy Seed-Coconut Cookie Cups by The Smart Cookie Cook
Lemon Poppyseed Coconut Waffles by Made to be a Momma

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4 comments:

  1. Replies
    1. They really are so good, Tiffany! I hope you like them too!

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  2. I LOVE lemon - so fresh! These soft cookies look delish - nice pics too! Thank you for submitting this post to the Family Fun Friday Linky Party! Your fabulous recipe will be featured for Family Fun Friday Foods! It will go live on brittalafont.com on Thursday Feb 5, 2pm MST. Stop by a grab a button! Already pinned it too! :)

    ReplyDelete

If you like it, please feel free to "pin" it! It's such a compliment to see my content floating around Pinterest. Your comments are still very much appreciated. Thanks for stopping by!

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