Lightly lemon, perfectly chewy – these cookies are perfect for Spring!
Preheat the oven to 375 degrees.
In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.
In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add into the creamed mixture the dry ingredients and the buttermilk. Mix well.
Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.
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My husband and coworkers loved these, and a couple of people asked for the recipe. Very easy – I whipped them together in the morning before work. As they cooled, I made a quick icing of powdered sugar and juice from the lemon I had zested, and drizzled it over the cookies. Yum.
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cimmonz on 5.14.2010
these were cake-like and delicious!!
i used the leftover lemon to make a tangy glaze ~ lemon juice, powdered sugar, and a splash of vanilla.
I had to send them with hubby to work so I wouldn’t eat them all myself!