Lemon Poppy Seed Sable Cookies Recipe

I absolutely love this lemon poppy seed cookie recipe because the vibrant lemon zest adds a refreshing zing that perfectly complements the buttery, melt-in-your-mouth texture. Plus, there’s something so satisfying about the little poppy seeds adding a delightful crunch in every bite, making these cookies seriously addictive!

Bright and zesty are the flavors that I love to get when I use lemon zest in my Lemon Poppy Seed Sable Cookies. Lemon zest lends a delicious flavor and aroma that really shines in this cookie.

Together with the rich flavor of unsalted butter and the subtle crunch of poppy seeds, these cookies are a decadent delight. I love how the pure vanilla extract I use in the recipe complements the aroma of the lemon zest and makes these cookies even more flavorful.

Ingredients

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Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• Zest of 2 large lemons
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1/2 teaspoon salt
• 2 egg yolks

Instructions

1. Blend the softened butter and granulated sugar together in a large mixing bowl until the mixture attains a consistency that is light and fluffy, close to the texture of a whipped product. This will take about 2-3 minutes.

2. Incorporate the zest of 2 lemons and the vanilla extract into the butter mixture until well mixed and incorporated.

3. Mix in the egg yolks, one at a time, and make sure that each yolk is completely mixed in before adding the next.

4. Combine in a separate bowl the all-purpose flour, poppy seeds, and salt. Whisk them together.

5. In a slow, steady stream, add the dry ingredients to the wet mixture, mixing on low speed until everything is just combined and a dough forms.

6. Separate the dough into two parts and form each half into a log about 2 inches wide. Cover the logs in plastic wrap, and chill in the fridge until they are firm enough to hold their shape, at least 1 hour.

7. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and put parchment paper on a baking sheet.

8. Cut the chilled dough logs into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spacing them about 1 inch apart.

9. Bake the cookies for 12 to 15 minutes, or until the edges are golden brown.

10. Take the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack and allow them to cool completely.

Equipment Needed

1. Large mixing bowl
2. Electric mixer
3. Zester
4. Measuring cups and spoons
5. Separate mixing bowl
6. Whisk
7. Plastic wrap
8. Baking sheet
9. Parchment paper
10. Sharp knife
11. Wire rack

FAQ

• Can I use salted butter instead of unsalted?Using salted butter is actually fine, but it is better to omit 1/2 teaspoon of salt from the recipe. Otherwise, the cookies tend to turn out too salty.
• How do I store these cookies?Keep the cookies in a sealed container at room temperature for no more than a week; freeze them for up to three months.
• Can I use bottled lemon juice instead of lemon zest?No, lemon zest is preferred as it gives a more concentrated lemon flavor than juice.
• Are poppy seeds necessary?The seeds of the poppy plant contribute not only texture but also a unique flavor to the dish. They may, however, be left out if you desire. Sesame seeds could be used in their place for a very different but equally tasty treat.
• Can I make the dough ahead of time?You can prepare the dough in advance, and you can refrigerate it for up to 2 days before baking. Just make sure to wrap the dough tightly in plastic wrap.
• Is there a substitute for vanilla extract?You can use almond extract for a different flavor, but be cautious to use only half the amount, as its essence is much stronger.
• What if I don’t have an electric mixer?Butter and sugar can be creamed by hand with a wooden spoon, though this makes for a far longer and more laborious mixing process.

Substitutions and Variations

Unsalted butter: Use salted butter instead. But in this case, decrease the amount of salt called for in the recipe or leave it out entirely.
Granulated sugar: Substitute the same amount of cane sugar for a different flavor, or use light brown sugar.
Zest from lemons: Use orange zest for a change of citrus flavors.
Vanilla extract: Substitute with an equal measure of almond extract for an appealing nutty scent.
All-purpose flour: For cookies that are gluten-free, use the same quantity of gluten-free flour blend.

Pro Tips

1. Chill the Dough Thoroughly Make sure the dough logs are well chilled (at least 1 hour, or even overnight) to ensure clean slices and that the cookies hold their shape during baking.

2. Use Fresh Lemons For the best flavor, use fresh lemons for zesting. Avoid grating the bitter white pith beneath the yellow peel.

3. Even Slicing Use a sharp knife or dental floss to slice the dough logs evenly. This ensures consistent baking and even browning.

4. Enhance Flavor with Salt Consider using flaky sea salt on top of the cookies before baking to balance the lemon’s brightness and enhance flavors.

5. Test Bake Time Start checking the cookies at the 10-minute mark. Oven temperatures can vary, and you want to avoid over-baking. The cookies should be just golden around the edges.