Lemon and Poppy Seed Melt Away Cookies
Brighten up your dessert table with these irresistibly delicate Lemon and Poppy Seed Melt Away Cookies! Bursting with the zesty freshness of lemon zest and juice, these buttery cookies are perfectly balanced by the subtle crunch of poppy seeds. Their signature velvety, "melt-in-your-mouth" texture comes from a blend of cornstarch and powdered sugar, making them a truly unique treat. Each cookie is generously coated in powdered sugar, creating a snowy, sweet exterior that pairs beautifully with the tangy citrus flavor. Quick to prepare in just 20 minutes and baked to golden perfection in 12, this recipe is ideal for spring gatherings, holiday cookie swaps, or simply satisfying your sweet tooth with an elegant twist. Make these easy-to-store cookies your go-to for a sophisticated dessert experience!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 120 grams Powdered sugar (sifted)
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 2 tablespoons Poppy seeds
- 1 tablespoon Lemon zest (packed)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 100 grams Additional powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, poppy seeds, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed. Mix until a soft, slightly sticky dough forms.
Using a tablespoon or small cookie scoop, portion the dough into balls (roughly 1 inch in diameter). Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each dough ball with the bottom of a glass or your fingers to create an even thickness.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Be careful not to over-bake as these are delicate cookies.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies are completely cool, add the additional powdered sugar to a shallow bowl and roll each cookie in the sugar to coat them generously.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 9.2 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
