Lemon Poppy Seed Cutout Cookies

By Sabine Kroll

440 grams All Purpose Flour

½ tsp Baking Powder

1/8 tsp Salt

16 grams Corn Starch

8 grams Poppy Seeds

169 grams Butter at room temperature

58 grams Cream Cheese at room temperature

215 grams Sugar

Zest of 2 small Lemons (or one large lemon)

1 large Egg at room temperature

1 tsp Vanilla Extract

1 ½ tsp Lemon Extract

1 tsp Lemon Juice

½ tsp Almond Extract

In a large bowl, sift together flour, baking powder, salt and corn starch. Whisk in the poppy seeds and set to the side.

Place the sugar and lemon zest in another bowl and rub them together to help release the oils in the zest. Set to the side.

Add butter and cream cheese to a mixing bowl and beat until incorporated, then add the sugar mixture to the butter. Mix on medium speed for 3-4 minutes. Scrape down the bowl. Add the egg, vanilla, lemon extract and lemon juice. Mix on medium speed until light and fluffy. Scrape down the bowl.

On low speed add the flour mixture one spoonful at a time. Scrape down the bowl a few times during this process. Turn out dough onto cling wrap and flatten a bit. Wrap in cling wrap and place in refrigerator for one hour. Divide dough in half and roll out between 2 sheets of parchment. Place dough in freezer for 5 minutes before cutting shapes. Place shapes onto lined cookie sheet and bake for 375 degrees for 9-10 minutes. Cool completely before decorating.

Note: Sabine (author) cut 2” circles, which yielded 44-46 cookies. Store in an airtight container for up to 1 week. For icing, I used my normal royal icing recipe, then added 1 tsp lemon juice, 1 tsp vanilla and ½ tsp lemon extract.

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