Home » Recipes » Lemon Poppy Seed Cutouts {Recipe}
January 3, 2011|37 Comments »
I have never been overwhelmingly interested in New Year parties, and the older I get, the more apparent it becomes. I was SOOOO excited because this year I had nothing to do on New Year’s Eve but stay home and try out some of the recipes I have been working on.
They were all good, but my taste-testers(the Bern-Dogg family) picked a winner hands down…
*LEMON POPPY SEED CUT-OUTS*
I have wanted to test this cookie for a LONG time, but just never had the time. It made perfect sensetome,since some of my mostfavorite baked treatslike scones and muffins are often this flavor.
I tried this recipe two ways. The first batch I iced with lemon royal icing, which ismyRIflavored with vanilla anda splash of freshly squeezed lemon juice.
*Don’t worry,I’m not going all Martha on you*
The bottled stuff is fine, but my next idea required real lemons anyway, so it only made sense to use the whole thing…
Thefirst thing I noticed when making these cookies was how PRETTY the dough was.
For the first batch, I made black-eye pea cutouts.Theywere verytasty, butfor the second batch I wanted something simpler, and not as sweet. So, I decided to top them with lemon sugar.
To make the lemon sugar, I zested two whole lemons, and mixed the zestwith half a cup of light yellow sanding sugar.{White sugarworks just fine, but Iwas feeling “yellow”, so I went with sanding sugar}
For round one, I cut out simple scalloped circles and topped them with my sugar mixture.
Baked, they were GORGEOUS!
Then, seeing that they stood so well on their own two feet, I decided to go rustic…
As far as Bern-Dogg is concerned, if I only made THESE cookies for the rest of forever, that’s good enough for him …
*he’s easy to please =)*
And the best part is, the kids LOVED them. Surprisingly, they actually preferred these over the iced ones!
However if you are feeling industrious, this would be the PERFECT base cookie for something like this…
If not, these are much simpler, and just as good!
I hope everyone enjoys this recipe as much as my family did!
Lemon Poppy Seed Cutouts
Ingredients
- 1c unsalted butter
- 1 ½ c confectioner’s sugar
- 1 egg
- 2 tsp lemon baker’s emulsion (I LOVE baker’s emulsion)
- 1 tsp vanilla
- 2 ¾-3 c all purpose flour
- 2 tsp baking powder
- 1tsp salt
- 2 tsp poppy seeds
Instructions
- Preheat Oven to 400 degrees.
- Cream together butter and confectioner’s sugar.
- Add to this the egg and flavorings.
- Sift together flour, baking powder, and salt, adding this mixture one cupful at a time to the wet ingredients.
- Mix until the dough forms a ball on the paddle.
- Roll out on floured parchment paper and cut into desired shapes.
- Bake at 400° for 7-8 minutes.
https://www.sweetsugarbelle.com/2011/01/lemon-poppy-seed-cutouts-recipe/
Copyright © 2012 SweetSugarBelle.com
No matter how you cut and decorate them, they are delicious!
I wish everyone a good week, and happy baking!
PS-Stay tuned later this week for my best giveaway yet!!!
Recipes, Sweet Sugar Belle
37 Comments »
37 comments -
astheroshe — January 3, 2011 at 11:59 am Reply
I have a question? What is lemon emulsion? I think i have seen bakery emulsion. Is it like an extract? or what is the difference? Thanks . Great post!
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Dawn — January 3, 2011 at 12:47 pm Reply
WOW. YUM!!!!!
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cookies and cups — January 3, 2011 at 1:22 pm Reply
I love the idea of doing the lemon cut outs as the base for the decorated lemons and limes!
-
Bediels — January 3, 2011 at 2:06 pm Reply
I can't wait to try these! Love the lemon and lime cookies!
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Chef Scott — January 3, 2011 at 3:38 pm Reply
I'm with Bern-Dogg on this one! I'm a big fan of lemon poppyseed anything, too. 🙂
Look forward to giving this recipe a try very soon. Thanks, Callye
-
B.E. Sweet Treats — January 3, 2011 at 4:42 pm Reply
I LOVE ALL THINGS LEMON!! Poppy seed is an added bonus! I can't wait to try this…thanks for sharing Callye!!
-
Bea — January 3, 2011 at 4:50 pm Reply
These COOKIES look good! (sorry I deleted the previous post)
-
bridget {bake at 350} — January 3, 2011 at 7:10 pm Reply
I bet these are DELICIOUS!!!
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SweetSugarBelle — January 3, 2011 at 7:23 pm Reply
@astheroshe literally taken from the site, a baker's emulsion is a water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
In english and from experience, this means that more flavor stays in the cookie and does not burn off during baking.
I have experimented, and can vouch. Cookies are going to taste good regardless, but if you use the emulsion, it STAYS…plus they have some wonderful flavors…try the princess cake and cookie…LOVE!
-
Diane {Created by Diane} — January 3, 2011 at 8:02 pm Reply
oh they are calling my name! Isn't it funny about lemon….I read you comment 🙂 Now it's all about LEMON….YUM!!!! These are a must try!! Thanks.
-
Sue — January 3, 2011 at 10:45 pm Reply
Oh, I so want to make these!
-
lilaloa — January 4, 2011 at 12:16 am Reply
These look so incredibly delicious. I don't know that they would look the same if I made them…but that's a risk I'm willing to take! Thank you for sharing this recipe!!
-
~*Connie*~ — January 4, 2011 at 1:10 am Reply
Ohhh thank you Callye on the "lesson" about emulsions!!! I just bought the orange one to try in gingerbread *ur recommendation* and was worried about the effects! And I was really wondering about the princess flavor too!!!!!
-
Sue — January 4, 2011 at 2:29 am Reply
Wow!! Looks delish. Any thoughts about adding coconut bakery emulsion instead? I would love a coconut tasting cut out cookie- especially for a vacation themed cookie! Of course, it looks like Martha has a recipe for one, but the bakery emulsion sounds like it'd be good in that!
-
SweetSugarBelle — January 4, 2011 at 3:37 am Reply
I have some more summer-y ones saved for when it warms up, Sue, although I admit, the end of gingerbread season makes u want to dive right into the lighter stuff! I'm excited for it to warm up 🙂
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? Anna ? — January 4, 2011 at 8:27 am Reply
Hi! Is there any alternative for the lemon bakery emulsion? Like the lemon zest perhaps? I'm overseas, so it's kinda hard to find those things here. and I would really love to try this recipe. Thanks! =)
-
SweetSugarBelle — January 4, 2011 at 10:24 am Reply
Anna, lemon extract will work just fine =)
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Nicole — January 4, 2011 at 5:48 pm Reply
We have a few hundred lemons on the tree in our backyard, and I'm always looking for new ways to use them up. These look delicious!
-
Sue — January 5, 2011 at 1:16 am Reply
I'm excited for summer for another reason now—- we just got a blizzard, so now it's warm weather thoughts and warm weather cookies! I'll be patient!
-
Kim — January 5, 2011 at 1:31 am Reply
I absolutely love lemon and poppyseed cake, so these cookies sound just wonderful to me!
-
chemo — January 7, 2011 at 7:15 am Reply
nice post..
thank's for the information ^_^
please visit me too :
check it out
-
Kori — January 7, 2011 at 2:03 pm Reply
Wow, these sound delicious AND look beautiful! You are quite the cookie maker…everything looks amazing!
-
Jodie — January 8, 2011 at 6:20 am Reply
I just made these, and they are seriously amazing! Yum!
-
Anonymous — January 19, 2011 at 12:26 am Reply
I made these this weekend using 2 tsp of lemon zest and 1 teaspoon lemon extract and I love them…enough to run an extra couple miles after eating too many of them.
-
Pingback: cinnamon raisin cut out cookies | Created by Diane
-
Pingback: Mint Cut-Out Cookies with Dark Chocolate Glaze Icing | Created by Diane
-
Pingback: Cherry Cookies with Cherry Icing | Created by Diane
-
Melody D. — May 8, 2012 at 10:36 am Reply
I love ALL your cookies!!!!! 🙂
-
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Emily Colletta — August 11, 2012 at 5:46 pm Reply
I love these cookies! I am wondering if you think it would be OK to leave out the poppy seed?
-
Charity — August 29, 2012 at 3:54 pm Reply
I made these yesterday! I subbed the baker’s emulsion for lemon extract and lemon juice, but they were still delicious! Thanks for a great recipe. =)
-
Pingback: “Try to Catch a Falling Star” Lemon Poppyseed Cookies | The Crafty Cook Nook
-
belajar wordpress — October 15, 2012 at 11:51 pm Reply
wow, these cookies are delicious and look pretty! Your amazing cookie maker …
-
Myranda — April 1, 2013 at 9:46 pm Reply
How many2″/3″ cookies does this recipe make? about 2 dozen or more?
-
Pingback: Chip and Salsa Cookies
-
cheryl s. — March 20, 2014 at 5:38 pm Reply
Oh…this is sooo late to be adding a comment and I hope that you see this one as I really want to make this recipe.
Are you saying that these cookies can be iced and decorated like a regular sugar cookie and the poppies won’t show through!
-
Pamela G — January 2, 2024 at 12:29 pm Reply
Approximately how many of the scalloped shape cookies does this batch of batter yield? Many thanks.
Leave a Reply
astheroshe — January 3, 2011 at 11:59 am Reply
I have a question? What is lemon emulsion? I think i have seen bakery emulsion. Is it like an extract? or what is the difference? Thanks . Great post!
Dawn — January 3, 2011 at 12:47 pm Reply
WOW. YUM!!!!!
cookies and cups — January 3, 2011 at 1:22 pm Reply
I love the idea of doing the lemon cut outs as the base for the decorated lemons and limes!
Bediels — January 3, 2011 at 2:06 pm Reply
I can't wait to try these! Love the lemon and lime cookies!
Chef Scott — January 3, 2011 at 3:38 pm Reply
I'm with Bern-Dogg on this one! I'm a big fan of lemon poppyseed anything, too. 🙂
Look forward to giving this recipe a try very soon. Thanks, Callye
B.E. Sweet Treats — January 3, 2011 at 4:42 pm Reply
I LOVE ALL THINGS LEMON!! Poppy seed is an added bonus! I can't wait to try this…thanks for sharing Callye!!
Bea — January 3, 2011 at 4:50 pm Reply
These COOKIES look good! (sorry I deleted the previous post)
bridget {bake at 350} — January 3, 2011 at 7:10 pm Reply
I bet these are DELICIOUS!!!
SweetSugarBelle — January 3, 2011 at 7:23 pm Reply
@astheroshe literally taken from the site, a baker's emulsion is a water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
In english and from experience, this means that more flavor stays in the cookie and does not burn off during baking.
I have experimented, and can vouch. Cookies are going to taste good regardless, but if you use the emulsion, it STAYS…plus they have some wonderful flavors…try the princess cake and cookie…LOVE!
Diane {Created by Diane} — January 3, 2011 at 8:02 pm Reply
oh they are calling my name! Isn't it funny about lemon….I read you comment 🙂 Now it's all about LEMON….YUM!!!! These are a must try!! Thanks.
Sue — January 3, 2011 at 10:45 pm Reply
Oh, I so want to make these!
lilaloa — January 4, 2011 at 12:16 am Reply
These look so incredibly delicious. I don't know that they would look the same if I made them…but that's a risk I'm willing to take! Thank you for sharing this recipe!!
~*Connie*~ — January 4, 2011 at 1:10 am Reply
Ohhh thank you Callye on the "lesson" about emulsions!!! I just bought the orange one to try in gingerbread *ur recommendation* and was worried about the effects! And I was really wondering about the princess flavor too!!!!!
Sue — January 4, 2011 at 2:29 am Reply
Wow!! Looks delish. Any thoughts about adding coconut bakery emulsion instead? I would love a coconut tasting cut out cookie- especially for a vacation themed cookie! Of course, it looks like Martha has a recipe for one, but the bakery emulsion sounds like it'd be good in that!
SweetSugarBelle — January 4, 2011 at 3:37 am Reply
I have some more summer-y ones saved for when it warms up, Sue, although I admit, the end of gingerbread season makes u want to dive right into the lighter stuff! I'm excited for it to warm up 🙂
? Anna ? — January 4, 2011 at 8:27 am Reply
Hi! Is there any alternative for the lemon bakery emulsion? Like the lemon zest perhaps? I'm overseas, so it's kinda hard to find those things here. and I would really love to try this recipe. Thanks! =)
SweetSugarBelle — January 4, 2011 at 10:24 am Reply
Anna, lemon extract will work just fine =)
Nicole — January 4, 2011 at 5:48 pm Reply
We have a few hundred lemons on the tree in our backyard, and I'm always looking for new ways to use them up. These look delicious!
Sue — January 5, 2011 at 1:16 am Reply
I'm excited for summer for another reason now—- we just got a blizzard, so now it's warm weather thoughts and warm weather cookies! I'll be patient!
Kim — January 5, 2011 at 1:31 am Reply
I absolutely love lemon and poppyseed cake, so these cookies sound just wonderful to me!
chemo — January 7, 2011 at 7:15 am Reply
nice post..
thank's for the information ^_^
please visit me too :
check it out
Kori — January 7, 2011 at 2:03 pm Reply
Wow, these sound delicious AND look beautiful! You are quite the cookie maker…everything looks amazing!
Jodie — January 8, 2011 at 6:20 am Reply
I just made these, and they are seriously amazing! Yum!
Anonymous — January 19, 2011 at 12:26 am Reply
I made these this weekend using 2 tsp of lemon zest and 1 teaspoon lemon extract and I love them…enough to run an extra couple miles after eating too many of them.
Pingback: cinnamon raisin cut out cookies | Created by Diane
Pingback: Mint Cut-Out Cookies with Dark Chocolate Glaze Icing | Created by Diane
Pingback: Cherry Cookies with Cherry Icing | Created by Diane
Melody D. — May 8, 2012 at 10:36 am Reply
I love ALL your cookies!!!!! 🙂
Emily Colletta — August 11, 2012 at 5:46 pm Reply
I love these cookies! I am wondering if you think it would be OK to leave out the poppy seed?
Charity — August 29, 2012 at 3:54 pm Reply
I made these yesterday! I subbed the baker’s emulsion for lemon extract and lemon juice, but they were still delicious! Thanks for a great recipe. =)
Pingback: “Try to Catch a Falling Star” Lemon Poppyseed Cookies | The Crafty Cook Nook
belajar wordpress — October 15, 2012 at 11:51 pm Reply
wow, these cookies are delicious and look pretty! Your amazing cookie maker …
Myranda — April 1, 2013 at 9:46 pm Reply
How many2″/3″ cookies does this recipe make? about 2 dozen or more?
Pingback: Chip and Salsa Cookies
cheryl s. — March 20, 2014 at 5:38 pm Reply
Oh…this is sooo late to be adding a comment and I hope that you see this one as I really want to make this recipe.
Are you saying that these cookies can be iced and decorated like a regular sugar cookie and the poppies won’t show through!
Pamela G — January 2, 2024 at 12:29 pm Reply
Approximately how many of the scalloped shape cookies does this batch of batter yield? Many thanks.
