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Tender Lemon Poppy Seed Brown Butter Cookies

lemon poppy seed brown butter cookies - featured image
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Soft, chewy cookies with a tender crumb featuring nutty brown butter, bright fresh lemon zest, and crunchy poppy seeds. Perfect for quick homemade treats with a surprising twist.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon zest (from unwaxed lemons)
  • 1 tbsp fresh lemon juice
  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp black poppy seeds

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently until it foams, turns golden brown, and smells nutty. Remove from heat immediately to avoid burning. Pour into a heatproof bowl and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter: Add granulated and brown sugars to the browned butter. Whisk until well combined and slightly glossy.
  3. Add wet ingredients: Beat in the egg, vanilla extract, fresh lemon zest, and lemon juice until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and poppy seeds.
  5. Incorporate dry into wet: Gradually fold the dry mixture into the wet ingredients using a wooden spoon or spatula. Stir just until combined; do not overmix.
  6. Chill the dough (optional): Cover and chill the dough for 30 minutes for thicker, softer cookies and intensified lemon flavor.
  7. Preheat oven and prepare sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Portion cookies: Use a cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. Flatten slightly for thinner cookies or leave rounded for puffier cookies.
  9. Bake: Bake for 10-12 minutes until edges are set and lightly golden but centers remain soft. Avoid overbaking.
  10. Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully.

Notes

Brown the butter carefully to avoid burning; the nutty aroma is your cue to stop. Mix dough by hand to keep it tender and avoid overmixing. Chilling the dough is optional but recommended for thicker cookies and better flavor. Use fresh lemon zest for best brightness. Store cookies in an airtight container at room temperature for up to 4 days or freeze dough and baked cookies for longer storage.

Nutrition

Keywords: lemon cookies, poppy seed cookies, brown butter cookies, soft cookies, homemade cookies, easy cookie recipe, lemon poppy seed, chewy cookies

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