Lemon and Poppy Seed Olive Oil Cookies
Brighten up your dessert table with these Lemon and Poppy Seed Olive Oil Cookies, a zesty twist on a classic treat. Bursting with fresh lemon flavor from aromatic zest and tangy juice, these cookies are perfectly balanced by the subtle nuttiness of extra-virgin olive oil. The poppy seeds add a delightful crunch, while the olive oil keeps them irresistibly soft and tender. Easy to whip up in just 15 minutes of prep time, these cookies are baked to golden perfection with a slightly crisp edge and a melt-in-your-mouth center. A light dusting of powdered sugar takes them from simple to gourmet, making them the perfect choice for a refreshing snack, tea-time companion, or elegant dessert. Try these vibrant, Mediterranean-inspired cookies and discover a new favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 piece Large egg
- 0.5 cups Extra-virgin olive oil
- 1 teaspoon Vanilla extract
- 1.5 tablespoons Poppy seeds
- 0.25 cup Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes aromatic and slightly yellow.
Add the lemon juice, large egg, olive oil, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Stir in the poppy seeds until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges of the cookies begin to lightly brown. The centers may appear slightly underdone, but they will firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for a finishing touch.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 425.3 g | 155% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 234.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 480 mg | 10% | |
*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.
