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Lemon Poppy Seed Crisps

lemon poppy seed crisps
Lemon Poppy Seed Crisps

Lemon Poppy Seed Crisps

Lemon Poppy Seed Crisps are a refreshing lemony cookie which are a delicious end to just about any meal, or by themselves as a snack. We love any type of lemon desert, whether a cookie, lemon bars, lemon tarts, or even a lemon meringue pie. We call these cookies Lemon Poppy Seed Crisps because they are thin and crisp up when baked. The crispiness accents the lemon and poppy seed flavors, or so it seems to us.

Yield: About 30

¼ Cup Fresh Lemon Juice
2 Tablespoons Freshly Grated Lemon Zest (2 to 3 Lemons)
8 Ounces (2 Sticks) Butter
2 Cups All-purpose Flour
1 Teaspoon Baking Powder
2 Cups Sugar
½ Teaspoon Salt
1 Large Egg
2 Teaspoons Pure Vanilla Extract
2 Tablespoon Poppy Seeds, (1 for Baking, 1 for Topping)

Preheat oven to 375°. In a small sauce pan, add the lemon juice. Bring to a simmer over medium heat and cook until reduced by half. Add 1 stick butter to the pan and stir until melted. Remove from the heat.

Whisk together flour, baking powder, and salt. In a medium mixing bowl, add the remaining stick of butter and 1 ½ cups of the sugar. Cream together with a hand mixer on medium speed. Use a paddle attachment if you have one. Add the egg and lemon butter mixture. Mix well, about 3 minutes. Add the vanilla and 1 tablespoon of the lemon zest and mix to combine. Add in the flour mixture and poppy seeds. Mix one more time to combine.

In a small mixing bowl, combine the remaining ½ cup sugar and remaining 1 tablespoon of the lemon zest. Roll spoonfuls of dough into 1 ¼ inch balls. Roll them in sugar mixture and place on baking sheets 2 inches apart. Using a drinking glass, dip the flat end in the sugar mixture and press each dough ball flat to about ¼ inch thick. Sprinkle evenly with remaining poppy seeds.

Bake about 10 to 11 minutes until just browned around the edges. Transfer immediately to wire racks so they don’t brown further. Let cool completely, then enjoy with tea or other beverage of your choice. Once cool, store them in an airtight container up to 1 week, if you can resist eating the rest before the week is up.