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lemonsugarcookies11_little-house-dunes

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 😉

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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by Heather Harris Brady

So this is the view outside my kitchen window, complete with deer tracks leading from the compost pile to my garden:

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It can mean only one thing – holiday baking! Since I did my complete cookie list last year, I’ve been working on some new things this time around. But you have to take a break sometimes amirite? The holidays are a marathon not a sprint after all. I love these with a hot cup of tea. They would also be a great way to pamper any overnight guests.

Lemon Poppyseed Scones, Makes about 16

Zest from three lemons

2 T. sugar

4 T. butter

3 T. poppy seeds

1 t. almond extract

1 egg

2/3 c. heavy whipping cream

2-1/4 c. flour

1 T. baking powder

Combine the zest and sugar in a bowl. Work the zest into the sugar so the lemon oil really comes out. Preheat the oven to 375.

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Combine the sugar with the rest of the dry ingredients, then cut the butter in.

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Beat the liquid ingredients together and stir them in.

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When the flour is all incorporated, turn the dough out on a floured countertop and knead it about 8-10 turns. Then I like to roll it all out and cut cute little circles. Lay them out a greased cookie sheet.

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Bake them for 12-15 minutes, until they puff up and just barely brown.

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While they’re baking make the lemon glaze. Combine 2 T. softened butter and the juice from two lemons in a bowl. Stir in 2 c. powdered sugar until it’s smooth. Then spoon the glaze over the scones, hot from the oven.

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They’re smallish, so you can eat more than one. . .it’s okay.

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If you’re compelled to put something on them, lemon curd and a dab of raspberry jam would be fantastic.

One year ago: Finnish Teaspoon Cookies

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