A new way to enjoy a favourite flavour combination!
I’m so fond of these extraordinary mocha crinkle cookies that I wanted to come up with a fresh version for springtime. I immediately thought about how much I love lemon-poppy seed muffins (or loaves) and knew that would be a great combination, in cookie form. These are best enjoyed within a day or two of being freshly made though they can be frozen after baking if you prefer.
- 1/4 cup (57 g) softened butter
- 3 tablespoons (46 g) sour cream
- 1/2 cup (115 g) granulated sugar
- 1 tablespoon (9 g) poppy seeds
- 2 eggs, well beaten
- Grated zest of one lemon
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 1/2 cups (187 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1.25 g) baking soda
- 1/8 teaspoon (.7 g) salt
- 1/4 cup (57 g) granulated sugar, in a shallow bowl
- 1/2 cup (50 g) icing (powdered) sugar, in a second shallow bowl
- Using a stand mixer or electric mixer if you have one, beat butter and sour cream until smooth; beat in sugar until fluffy. Add poppy seeds, beaten eggs, lemon zest and lemon juice; beat until well combined, scraping down the sides of the bowl once or twice during the process.
- Combine flour, baking powder, baking soda and salt; add to bowl and beat on low speed until a stiff dough forms. Chill for at least 1 hour.
- Preheat oven to 350F. Line two baking trays with parchment paper and set aside.
- Using a very small cookie scoop or a teaspoons, scoop the chilled dough, about a heaping teaspoon at a time, then gently roll into 3/4 inch (2 cm) sized balls with your hands. Work quickly so the dough does not warm up too much.
- Roll the balls first in the granulated sugar, then in the icing sugar. Place two inches apart on the cookie sheets.
- Bake, for 7 – 9 minutes or until cookies have flattened a little and their tops are crackled. Remove from oven and let cool on baking sheets for 3 minutes before using a thin spatula to transfer to wire racks to cool completely.
- Store cookies in an airtight container, at room temperature for up to 4 days, or freeze for up to 1 month.
Makes 4 dozen cookies.