White Whole Wheat Lemon Poppyseed Cookies
Brighten your day with a batch of White Whole Wheat Lemon Poppyseed Cookies—a delightful blend of wholesome goodness and zesty citrus flavor. Made with nutritious white whole wheat flour, these cookies are soft, tender, and dotted with crunchy poppy seeds for a subtly nutty texture. Fresh lemon juice and zest infuse each bite with refreshing tartness, balanced perfectly by a touch of vanilla sweetness. Ready in under 30 minutes, these easy-to-make cookies are perfect for any occasion, whether you serve them as an afternoon snack or a light dessert. For a finishing touch, a delicate dusting of powdered sugar adds a touch of elegance and extra sweetness. Buoyant, wholesome, and irresistibly flavorful, these lemon poppyseed cookies are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups white whole wheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 tablespoons poppy seeds
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the lemon zest, lemon juice, egg, and vanilla extract to the butter-sugar mixture. Beat until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the poppy seeds with a rubber spatula until evenly distributed throughout the cookie dough.
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will still look slightly soft but will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, optionally dust them with powdered sugar for a decorative touch before serving.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 183.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 858 mg | 18% | |
*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.
