Citrus Poppy Seed Cookies
The perfect springtime treat adapted from a A Farmgirl's Dabbles recipe for Citrus Poppy Seed Cookies.
- 2 1/4 cup unbleached all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp. poppy seeds
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup butter, at room temperature
- 1 1/2 cup sugar, divided
- 1 1/2 tsp. lemon zest
- 1 1/2 tsp. orange zest
- 1/4 cup olive oil
- 1 large egg
- 2 tbsp. lemon juice
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, corn meal, poppy seeds, baking soda, and salt. Set aside.
- In a stand mixer using the paddle attachment, cream the butter, 1 cup of the sugar, lemon zest, and orange zest 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 every so often. Add dry ingredients to the creamed butter mixture and mix on low speed until just combined.
- Using a 1 1/2 tbsp. cookie scoop out portions of dough onto the prepared pan. Use a spoon to sprinkle each mound of dough very liberally with the remaining sugar. Bake for 10-12 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, about 20 minutes.
Notes:
Store in an airtight container for up to 3 days.
