Lemon Poppy Seed Sugar Cookies are amazing for spring and summer. They are light, refreshing, and have the best lemon flavor in the world. Whenever you eat them, it's impossible not to snag a second or even third cookie!
Ingredients
2cupsunbleached all-purpose flour
1tablespoonpoppy seeds
1/2teaspoonbaking powder
1/4teaspoonsalt
16tablespoons2 sticks unsalted butter, softened but still cool
1cupgranulated sugar, plus ½ cup for rolling dough
1tablespoonlight brown sugar
1large egg
2tablespoonsgrated lemon zest, divided
1½teaspoonsvanilla extract
Instructions
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk the flour, poppy seeds, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, 1 tablespoon zest and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the ½ cup sugar for rolling and 1 tablespoon zest in a shallow bowl. Rub together zest and sugar between your fingers. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.