lemon poppy seed sugar cookies
Yield: About 3 dozen 2.5" cookies
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon baking powder
½ teaspoon salt
1 tbsp lemon extract
zest of one lemon
2 tbsp poppy seeds
2.75-3 cups all-purpose flour
2 cups confectioners' sugar
6-7 tbsp lemon juice (about two lemons)
4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton)
2 tbsp poppy seeds
zest of one lemon, air-dried completely
Decorated Sugar Cookies
I've partnered with Five Acre Farms to spread the word that June is National Dairy Month! Local dairy farmers across the US are having a super hard time because of the low prices of conventionally-produced dairy products. We can help by buying local dairy products, which are almost always higher quality, transparently-sourced, ethically-produced and better tasting!! I feel so lucky that here in NY we have family-run farms and cooperatives like Five Acre Farms supplying us with awesome local dairy items.
I made these cookie cows with super fresh Five Acre Farms eggs. I just love how the farmer's story is inside each egg carton. The "pasture" is made from chives and lantana from my garden. You can get the cookie & icing recipe below.
My love for buying local food whenever possible started about 20 years ago, back when i was living in San Francisco and frequenting the Ferry Plaza Farmers Market. It soon became my Saturday am ritual. I'd stay for hours, getting to know the farmers, and eventually i started working there. My meals seemed even more delicious with that added dimension of knowing where my food comes from, and that sense of community that forms when you are connected to the source.
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