I know citrus season is during winter, but there is something about spring that makes me want to bake with lemon all the time. The brightness of lemon complements so many spring berries and fruits and lifts me out of the winter blues. These cookies are loaded with lemon flavor and are great for spring events and holidays, like Easter and Mother’s Day. To get the best crinkle in the cookie, the recipe calls for freezing the dough for at least two hours before baking, but if you’re running short on time you can chill the dough for at least 30 minutes before baking. The cookies will be a bit flatter with fewer crinkles, but will still have the same bright flavor. If you don’t like poppy seeds, you can substitute them with ½ cup of crushed freeze-dried berries. 

Lemon Poppy Seed Crinkle Cookies
Yields 2 dozen

Ingredients
1 stick unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
Zest of 2 lemons
Juice of 3 lemons
1 egg
1 egg yolk
½ teaspoon vanilla extract
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons poppy seeds
Powdered sugar, for dusting 

 

Directions 

1. In the bowl of a stand mixer with the paddle attachment, combine the butter, sugar, and lemon zest. Cream on medium-high speed for 5 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl, then add lemon juice, egg, egg yolk, and vanilla and mix on medium speed for 4 minutes or until fully incorporated. The mixture will look broken at first, but it will come together. 
2. In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds. 
3. With the mixer on low speed, slowly add the dry ingredients and mix until just incorporated. Do not overmix. Stop the mixer and finish mixing with a rubber spatula to incorporate any remaining flour at the bottom of the bowl. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. 
4. Line 2 baking sheets with parchment paper. Portion dough using a 2-tablespoon cookie scoop or spoon and place the balls on the pan at least 2 inches apart. Wrap the baking sheets in plastic wrap and freeze the dough for at least 2 hours. Frozen dough will last up to 1 month. 
5. Preheat the oven to 350 degrees. 
6. Roll the balls of dough in powdered sugar and return to the baking sheet. Bake for 16 minutes, rotating pans halfway, or until cracks form and the edges are slightly golden. Remove the cookies from the oven and let cool slightly on the baking sheets before transferring cookies to a wire rack to cool completely before serving. Store cookies in an airtight container for up to one week. 

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