Lemon Poppy Seed Almond Cookies
Indulge in the perfect balance of zesty citrus and nutty sweetness with these Lemon Poppy Seed Almond Cookies! Featuring a delightful blend of almond flour and all-purpose flour, these light and buttery cookies are infused with bright lemon zest, fresh lemon juice, and a sprinkle of poppy seeds for added texture. A hint of vanilla rounds out their flavor, while a dusting of powdered sugar adds an elegant finishing touch. Ready in under 30 minutes, these cookies are soft in the center, slightly crisp on the edges, and irresistibly fragrant. Whether you’re hosting afternoon tea, planning a spring-inspired dessert, or simply looking for a fresh take on classic buttery treats, these homemade cookies are ideal. Perfectly portioned for a crowd, they’ll bring a burst of sunshine to every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Almond flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter
- 1 Egg
- 2 tablespoons Lemon zest
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1.5 tablespoons Poppy seeds
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, lemon zest, fresh lemon juice, and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Using a small cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingertips.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look soft, but they will firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for a decorative and sweet finish.
Store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 368.4 g | 134% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 212.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 427 mg | 9% | |
*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.
