Why, I wonder do we associate lemons with spring? Like all citrus, lemons are freshest and most plentiful in the winter months, right? Not here of course – lemons are never fresh here, unless you own a greenhouse or have a conservatory or something.
Here, all the lemons are in the grocery store. Boo!
But, they are there all year long. Yay!
‘Cause we love our lemons and even if they are grown very very far away and have to be carried to us on the backs of baby seals, we aren’t giving them up. You can take this fresh and local thing too far sometimes, and I definitely draw the line at lemons. [and shrimp, and Shiraz, but those are posts for another day]
But then, once I was done wondering about lemons, I started to wonder about something else – what if I took my regular old chocolate chip cookie recipe and left out the chocolate chips? And left out the nuts? And what if, instead, I put in a bunch of lemon zest? And poppy seeds? And baked those babies up in the oven and then did it again, just to be sure it worked equally as well the second time? And what if I wrote a blog post, and told all of you about it, so you could make some too? Whoa, dude – then we would all have these Chewy Lemon Poppy Seed Cookies! And the world would be a very happy place indeed.
So, that is what I did and now we will all live happily ever after.
Or, at least until the cookies are gone.
- 1 cup [2 sticks] butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 2 tablespoons freshly grated lemon zest
- 2 & ½ cups all purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon plus 2 teaspoons poppy seeds
- Preheat the oven to 350º Line heavy baking sheets with parchment paper.
- Cream together the butter and sugars, until fluffy
- Beat in the eggs and vanilla, until completely incorporated
- Beat in the lemon zest.
- Add all of the dry ingredients and mix until combined.
- Portion dough using a medium cookie scoop [about 1 & ½ tablespoons each]
- Bake for about 14 minutes, turning halfway through. Edges should be browned.
- These are a little soft when they are hot. I just slide the whole sheet of parchment, cookies and all onto a cooling rack for about 10 minutes - by then they have firmed up nicely.
- Once cool, they can be stored at room temperature, in a sealed container for about a week or so.
But when those are all gone – we can just makes some more! Yay!