Description
Delicious and zesty Lemon Poppyseed Olive Oil Cookies that are sure to impress your taste buds!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup olive oil
- 1 large egg
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the granulated sugar and olive oil, mixing until well blended.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the sugar mixture, whisking until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the poppy seeds gently.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled cookies with powdered sugar before serving.
Notes
- For a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
- Substitute half of the all-purpose flour with almond flour for a gluten-free version, adjusting the baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg