Lemon-Poppy Seed Cookies


These crumbly poppy seed cookies get an aromatic lift from lemon zest. They go well with afternoon tea or any tea break during the day.


  • ½ cup all-purpose flour (spooned and leveled)

  • ½ teaspoon coarse salt

  • ¼ teaspoon baking soda

  • ½ cup sugar

  • 2 large egg yolks

  • 2 tablespoons poppy seeds

  • 1 tablespoon vegetable oil

  • 1 teaspoon finely grated lemon zest

  • ½ teaspoon vanilla extract


  1. Preheat oven to 350 degrees, with racks in upper andlower thirds. In a medium bowl, combine flour,salt, and baking soda. In a small bowl, mix togethersugar, egg yolks, poppy seeds, oil, lemon zest,and vanilla. Stir egg mixture into flour mixture untilcombined (dough will be dry).

  2. Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bakecookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks, and let cool completely.

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