Description
Craving a bright, citrusy treat that’s perfect for any time of day? These Lemon Cookies are your new go-to! With a delightful blend of lemon and orange zest, a hint of cornmeal crunch, and poppy seeds for texture, these cookies are a burst of sunshine in every bite.
Ingredients
Here’s what you need to make these Lemon Cookies. Each ingredient adds to the crisp, citrusy, and crunchy magic.
- All-Purpose Flour (2 1/4 cups, spooned and leveled): Forms the tender base of the cookies.
- Cornmeal (1/4 cup): Adds a subtle crunch and rustic flavor.
- Poppy Seeds (2 tablespoons): Provide texture and a nutty undertone.
- Baking Soda (1/2 teaspoon): Helps the cookies rise and spread.
- Sea Salt (1/4 teaspoon): Balances the sweetness.
- Unsalted Butter (1/2 cup, at room temperature): Adds richness and a tender crumb.
- Granulated Sugar (1 cup, plus more for sprinkling): Sweetens and creates a crisp exterior.
- Lemon Zest (1 1/2 teaspoons): Brings a bright, tangy citrus punch.
- Orange Zest (1 1/2 teaspoons): Adds a complementary citrus note.
- Extra-Virgin Olive Oil (1/4 cup): Keeps the cookies moist and adds a subtle fruitiness.
- Large Egg (1): Binds the dough and adds structure.
- Fresh Lemon Juice (2 tablespoons): Enhances the tangy flavor.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cornmeal: Swap with almond flour or fine polenta for a similar texture.
- Poppy Seeds: Omit or replace with chia seeds or sesame seeds.
- Butter: Use vegan butter or coconut oil for a dairy-free option.
- Sugar: Substitute with cane sugar, coconut sugar, or a sugar-free alternative (adjust to taste).
- Olive Oil: Replace with melted coconut oil or vegetable oil.
- Egg: Use 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free version.
- Add-Ins: Mix in 1/4 cup white chocolate chips or dried cranberries for extra flavor.
Instructions
Step 1: Prep the Oven and Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Tip: Parchment prevents sticking and ensures easy cleanup.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup cornmeal, 2 tablespoons poppy seeds, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt.
Tip: Spoon and level the flour to avoid a dense dough.
Step 3: Cream the Wet Ingredients
- In a stand mixer fitted with the paddle attachment, cream 1/2 cup unsalted butter, 1 cup granulated sugar, 1 1/2 teaspoons lemon zest, and 1 1/2 teaspoons orange zest on medium speed until well combined.
- Add 1/4 cup extra-virgin olive oil, 1 large egg, and 2 tablespoons fresh lemon juice. Mix until pale and evenly combined, about 1 minute, scraping down the sides as needed.
Tip: Room-temperature butter ensures a smooth, creamy texture.
Step 4: Combine and Form Dough
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be dense but workable.
- Using a 1/4-cup cookie scoop, scoop the dough onto the prepared baking sheet, leaving space between each cookie (they will spread).
- Sprinkle the tops lightly with granulated sugar.
Tip: Space cookies about 2 inches apart to prevent them from merging during baking.
Step 5: Bake and Cool
- Bake for 12 minutes, until the edges are set but the centers look slightly underdone (they’ll firm up as they cool).
- Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely.
Tip: Don’t overbake—the cookies should be soft in the center for the best texture.