Lemon Poppy Seed Cut Out Cookie Recipe by Sweetopia
Yield: Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.
2 cups unsalted butter (at room temperature)
2 cups granulated sugar
2 large egg
1 Tablespoon lemon extract
1 tsp vanilla extract
1 Tablespoon poppy seeds
5 cups all-purpose flour
1 tsp salt
Juice of one lemon
- Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however, the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix it again. Add lemon and vanilla extract. Stir. Add poppy seeds and mix to incorporate.
- Sift your dry ingredients together. (Flour and salt). Add all of the flour mixtures to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when the dough clumps around the paddle attachment and peels away from the sides of the mixer, it is ready. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter, etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate if you like.