Here’s the thing, I love three-day weekends. What I don’t like, however, is that it makes a Tuesday feel like a Monday. And it also makes me feel like I have to fit five days worth of work into four days. I already don’t even have time to get it done in the five days I’m usually there.
One of the things I love most about three-day weekends is this time I can dedicate to different things. It allows me to be productive, to relax, and even get some much needed sleep. As someone who rarely gets sleep, this is a very big deal. Usually, my productivity relates to my homework (blah). This weekend however, it allowed me to be a different kind of productive.
I wrote, tested and photographed three different recipes!
If you saw my instagram stories over the past few days, you’ll probably have a pretty good idea of what those recipes are. If not, you’ll find out what they are soon.
One of them is these lemon poppyseed cookies. By now you all know that I am 100% obsessed with lemon. Like, I couldn’t keep it a secret even if I tried. Lemon always.
Now, I’ve got lemon crinkle cookies, lemon sugar cookies, glazed lemon cookies, and lemon macarons. Naturally, the next step had to be lemon poppyseed.
These cookies are made extra lemony with lemon juice rubbed into the sugar and the addition of fresh lemon juice. They’re also made extra soft and pillowy by adding a sneaky teaspoon of cornstarch. And there’s obviously a little bit of crunch from the poppyseeds. It’s basically the ideal light, bright cookie.
The batter is a little wet and sticky when it’s done. That’s right. It kind of seems like cupcake or muffin batter, but it will 100% end up being the perfect lemon poppyseed cookie. You’ll want to add more flour to absorb some of the moisture, but resist that temptation.
These cookies are perfect just as they are.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temperature
- Zest of 3 lemons
- 2 eggs
- 2 tbsp. lemon juice
- 1 tsp. vanilla extract
- 2 tbsp. poppyseeds
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment and set aside.
- In a small bowl, add flour, baking powder, cornstarch, and salt. Whisk to combine and set aside.
- In a small bowl, add sugar and lemon zest and rub together with your fingers until fragrant and evenly dispersed.
- In a large bowl with a hand mixer, combine the butter and lemon sugar until light and fluffy. Add in the eggs, lemon juice and vanilla extract and mix until smooth.
- Add in the flour mixture and stir to combine. Add poppyseeds to batter and mix until combined.
- Drop tablespoon sized balls onto your prepared baking sheets (dough will be sticky, that's ok) and bake 12-14 minutes, until the edges are very lightly browned.
- Remove from oven and leave to rest on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
