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by Heather Harris Brady

Anyone who’s been with this blog through the winter holidays knows that I have the same cookie lineup every year, but I continue to audition new prospects because never let it be said that I’m one to rest on my cookie laurels ๐Ÿ˜‰

This is the first audition – a soft sugar cookie (which American readers will recognize as Lofthouse style). It has that same addictive cakey quality as the store-bought version, but with the twist of lemon poppyseed. It’s based on a compilation of recipes online with a few changes of my own. Sorry for the crappy picture, we’re really short on daylight at the moment!

I like the Scandinavian white-on-white coloring, but if you want to get crazy with frosting colors or sprinkles now would be the time!

Soft Lemon Poppyseed Sugar Cookies, Makes about 36 3″ cookies

  • 1/2 c. butter, at room temperature
  • 1 c. granulated sugar
  • 2 eggs
  • 1 t. lemon extract or bakery emulsion
  • Zest from two lemons
  • 3 c. flour
  • 1/2 t. baking soda
  • 1/2 t. baking powder
  • 3/4 cup Greek yogurt
  • 2 T. poppyseeds

For the frosting:

  • 1/2 c. butter, at room temperature1 cup butter, softened
  • 1 t. vanilla
  • 1 t. almond extract
  • 4 c. powdered sugar
  • 6 T. heavy cream

Combine the butter and sugar in a mixing bowl and beat until light and fluffy.

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Add the eggs one at a time, beating between each addition. Then beat in the lemon flavoring and zest.

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Combine the remaining dry ingredients and half of them to the bowl. Beat well. Then beat in the yogurt.

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Add the second half of the dry ingredients and beat for another minute.

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Scoop the dough out onto a piece of plastic wrap, wrap it up as a ball and refrigerate it for at least an hour. When you’re ready to bake preheat the oven to 425. (I know, hot for a cookie recipe!)

Turn the dough out.

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Roll it out to about 1/3″ thick and cut. (I only worked with part of the dough at a time so I could make sure I kept the thickness consistent.)

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Put the cookies on a lightly greased cookie sheet.

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Bake for 6-7 minutes. I took them out right around the 7-minute mark.

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While the cookies are cooling make the frosting. (I didn’t do the step by step here to keep the post length down.)

Beat the sugar and butter together, drizzling in the flavoring and half the cream. Mixture will be thick. Continue beating, drizzling in the remaining cream as you go, until you reach your desired spreading consistency. I have a stand mixer so I just turn it to high and let it run for about five minutes at this point. The longer you beat the creamier your frosting will be.

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When the cookies are completely cool frost them.

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You can leave them out, uncovered for an hour or so, and the frosting will crust over just a bit. I froze mine on the sheet and then stacked them between sheets of waxed paper in a freezer container to freeze until the holidays.

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Four years ago: 12 Days of Cookies
Three years ago: Russian Braids
Two years ago: Apple Clafouti
One year ago: Holiday Biscotti


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