Ingredients

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2 ¼ cups granulated sugar, divided

Zest of 3 lemons

2 ½ cups all-purpose flour

¾ tsp baking soda

¾ tsp fine salt

¼ tsp cream of tartar

1 cup (8oz) butter, room temperature

1 large egg

1 large egg yolk

1 TB vanilla extract

4 TB poppy seeds, divided

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Instructions

1. Preheat the oven to 350°F.

2. Spread 3 TB of the poppy seeds onto a small baking sheet and lightly toast for 6 to 8 minutes. Remove from the oven and allow to cool completely before using.

3. In a bowl, combine the 2 ¼ cups granulated sugar with the zest of 3 lemons. Rub the zest into the sugar with your fingertips until fragrant and evenly distributed.

4. Set aside ½ cup of the lemon sugar for rolling the cookies later.

5. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.

6. In a large bowl, cream the butter with the remaining 1-¾ cups lemon sugar until light and fluffy.

7. Add the egg, egg yolk, and vanilla extract and mix until smooth.

8. Add the dry ingredients and 3 TB of the toasted poppy seeds. Mix until combined.

9. Using a 1 oz scoop, portion the dough.

10. Mix the reserved ½ cup lemon sugar with the remaining 1 TB poppy seeds.

11. Roll each dough ball in the lemon sugar and poppy seed mixture until coated, then gently flatten into a thick puck shape.

12. Place the cookies on a parchment-lined tray and freeze until solid. Once frozen, transfer to a freezer bag for storage.

    Bake straight from frozen at 350°F for about 12 minutes, until the edges are set and the centers are still soft.

13. Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely

From u/LetsCookie

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