A soft, chewy sugar cookie with the perfect hint of lemon, and pops of crunchy poppy seed.
Servings: 25-30 cookies
16ozgranulated sugarabout 2 1/4 cups
8ozbuttersoftened (2 sticks)
2Tbsfresh lemon juice
4ozeggsroom temperature (2 large)
15ozAP flourabout 3 cups, spooned and leveled
1/3 - 1/2tspsalta good pinch
With a hand mixer in a large bowl, or in the bowl of your stand mixer, cream softened butter and sugar on medium speed for 3 minutes.
Add the lemon juice, zest, and eggs to the creamed mixture and beat until thoroughly combined, about 1 minute.
In a separate bowl, on a kitchen scale, measure 15 ounces, or 3 cups, of all purpose flour. Add the baking powder, baking soda, and salt and give it a quick stir to combine.
Add the flour mixture to the wet ingredients in thirds, mixing until just combined. Once incorporated,add the poppyseeds and mix until dispersed through the dough.
You should have a soft fluffy version of a sugar cookie dough. In your container of choice, portion out equal round balls of dough. Should yield is 30-32 cookies.
Cover dough with lid or plastic wrap, and refrigerate for at least 2 hours.
Preheat your oven to 350° F and place rack in middle of oven. When preheated, take dough from fridge and place chilled scoops onto a metal cookie sheet*. Give 2-3 inches between each cookie ball to allow spreading. Cookies end up 3-4 inches wide. Replace unused dough into fridge while first batch bakes.
Bake cookies for 12 minutes. Cookies will still appear soft, domed, and light when you remove them, only the bottom should brown.
Let cookies cool on baking sheet for 5-7 minutes, until they have set and are easy to move to a cooling rack. In the meantime use a second cookie sheet** to bake next batch. Repeat until dough is gone, and enjoy!
*Chilling for 2-4 hours is recommended. 4-48 hours of chilling may require 30 seconds to 1 min added bake time.**Add 2-4 minutes to bake time if cookies are frozen.