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Recipe Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons poppyseeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg, plus 1 large egg yolk
  • 2 tablespoons lemon zest, plus 2 tablespoons lemon juice (about 1 lemon)
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar, for coating

Recipe Directions

  1. Whisk flour, poppyseeds, baking powder and salt together in large bowl until combined. Whisk sugar and butter together in separate large bowl until smooth and pale in color, about 1 minute. Whisk in egg and egg yolk, one at a time, until combined. Mix in lemon zest, lemon juice and vanilla until combined. Stir dry ingredients into wet ingredients until just combined. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
  2. Preheat oven to 325°F and line 2 rimmed baking sheets with parchment paper. Place powdered sugar in small shallow bowl. Portion dough into 2-tablespoon-sized balls and roll in powdered sugar.
  3. Transfer dough balls onto prepared baking sheets about 2-inches apart. Bake, 1 baking sheet at a time, and rotating baking sheet halfway through, until edges of cookies are set and have cracked on top, 10 to 14 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.
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Portioned cookie dough can be frozen in resealable plastic bags for up to 3 months. Roll in powdered sugar and bake from frozen 2-5 minutes longer than directed in step 3.

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