6/26/13

Poppyseed Lemondoodles

I like to ask people what their favorite cookie is. It's sort of an insight into their soul... their cookie souls.

I'm a fresh-out-of-the-oven chocolate chip kind of girl (I mean... come on). Erika likes soft pumpkin cookies. My mom prefers super chewy peanut butter cookies with lots of sugar sprinkled on top. 

Ladies are way more fun to ask this question... because every single guy I've asked has given me the same answer: Snickerdoodles. 

What is it about snickerdoodles that guys love so much? It's sort of an unassuming cookie. Sure, they taste delicious, and have great texture... but to be selected as the favorite cookie for an entire gender? It is truly one of life's greatest mysteries. 

Rather than overthinking this strange fact, I have officially decided to take advantage of it. I won't say that I made this batch of snickerdoodles to win over any particular guy... but maybe I did. I'm not too much of a feminist to shun the power of a good snickerdoodle.


Mind you... these are not your average snickerdoodles. They have the delicious tang and sweet crunch of a lemon poppyseed muffin, combined with the chewy, subtle snickerdoodle flavor. I mean, they're no chocolate chip cookie... but they're pretty darn good.



The secret to lemondoodle magic is the zest/sugar mixture that the cookies are rolled in before baking. Zest has so much flavor! Plus, it's pretty.


Make these for some lucky guy in your life... or better yet, just make them for yourself! There's no reason a girl can't enjoy a good lemondoodle!

Poppy Seed Lemondoodles
Makes about 2 dozen cookies

For the cookie:
1 stick (113 grams) butter
1 3/4 cups (218 grams) flour
1/2 cup (110 grams) sugar
1/4 cup (50 grams) brown sugar, packed
1 tablespoon (11 grams) poppy seeds
1 teaspoon (3 grams) cream of tartar
1/2 teaspoon (2 grams) baking soda
pinch of salt
2 eggs
1/2 teaspoon (2.5 ml) vanilla
zest of one lemon

For the doodle:
1/3 cup (70 grams) sugar
zest of one lemon

Preheat the oven to 375 and line a baking sheet with parchment. In a small saucepan over low heat (or in the microwave) melt the stick of butter. When it has melted remove from the heat and set aside.

While the butter is melting, make your doodle! In a small bowl, or on a clean cutting board, combine the lemon zest with 1/3 cup of sugar. Using the back of a spoon, rub the zest into the sugar until it is fragrant. This will release the essential oils and pack in the lemon flavor. Set aside.

In a medium bowl whisk together flour, both sugars, poppy seeds, cream of tartar, baking soda and salt. In a small bowl whisk together the melted butter, eggs, zest and vanilla.

Combine the wet ingredients into the dry ingredients and stir until combined. Using a scoop, drop one ball at a time into the lemon/sugar mixture. Roll around until covered and place on the sheet. They will spread a little so leave enough room. Bake for 10-12 minutes or until the edges of the cookies are lightly brown. Let cool on the sheet for several minutes and then transfer to a wire rack to cool completely.

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