Olive Oil Lemon Poppy Seed Cookies

Ethereal, citrusy cookies that are perfect for teatime

Olive Oil Lemon Poppy Seed Cookies

I am unerringly partial to coffee, but after 1pm or so, I'll welcome a cup of afternoon tea,* enthusiastically so when paired with a citrusy, cake-like treat. The combination somehow transforms an ordinary afternoon into a special, contented pause. These olive oil lemon poppy seed cookies are the perfect teatime snack, one that makes you wonder if the tea is accompanying the cookie, or is it the other way around? Hence the charm of tea and cookies: don't question! Just sip, nibble, and take a beat.

These cookies check a lot of afternoon-treat-requirement boxes: there's a lemony tartness, an olive oil earthiness, an almondy scent, some poppy seed crunch, and a spongy, light-as-air texture that makes them feel as though they're about to float away. Happily, they don't, and what a relief as you'll most likely find yourself reaching for another before your next sip.

What's in these olive oil lemon poppy seed cookies?

• Extra virgin olive oil: provides lighter, healthier moisture for the cookie

• Egg: holds the cookie together and adds richness

• Sugar: cookies require some sweetness

• Lemon juice: adds moisture and lemony goodness

• Lemon zest: adds extra lemon flavor

• Almond extract: complements and balances the lemon flavor

• Almond flour: adds nuttiness and a soft crumb

• All-purpose flour: provides structure for the cookie

• Poppy seeds: adds a slight crunch to each bite

• Baking soda: reacts with the acid in the lemon juice to help the cookies puff up

• Kosher salt: balances all the flavors

• Lemon glaze (powdered sugar and lemon juice): adds some extra lemony sweetness to each bite

The steps are simple and come together quickly:

1. Combine the wet ingredients.

2. Stir in the dry ingredients, and let the dough rest briefly.

3. Gently shape the cookies.

4. Bake, cool, glaze, and enjoy!

Glazed Cookies

*"Under certain circumstances, there are a few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea... whether you partake of tea or not... the situation is in itself delightful."

~Henry James, The Portrait of a Lady (1880-81)

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Olive Oil Lemon Poppy Seed Cookies           Makes 12-15 cookies

Author: Ambika

These delicate olive oil lemon poppy seed cookies combine subtle flavors and textures into a memorably cloudlike cookie. They're wonderful with tea (and coffee, too) and disappear faster than you'll think possible. I hope you love them!

Prep Time: 15 mins Total Time: 1 hr

Ingredients

Cookies:

• 1/3 cup extra virgin olive oil

• 1 egg, room temp.

• 1/3 cup sugar

• 1 tablespoon lemon juice

• 1/2 tablespoon lemon zest

• 1/4 teaspoon almond extract

• 1 cup almond flour

• 1/2 cup + 1 tablespoon all-purpose flour

• 1 tablespoon poppy seeds

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

Glaze:

• 1/2 cup powdered sugar

• 1 1/2 tablespoons lemon juice

Helpful Equipment: baking sheet, parchment paper, electric mixer, silicone spoon, cookie (1.5 tablespoon) scoop

Directions

1. Line a baking sheet with parchment paper. Preheat the oven to 350°F.

2. Combine the wet ingredients: In a large bowl, use a mixer to beat the olive oil, egg, sugar, lemon juice, lemon zest, and almond extract until frothy, about 1 minute.

3. Add the dry ingredients: To the same bowl, stir in the almond flour, all-purpose flour, poppy seeds, baking soda, and kosher salt with a silicone spoon until fully combined. Take care not to overmix. Let the batter rest for 5 minutes (it will firm up a bit while the almond flour absorbs some moisture).

4. Shape the cookies: Scoop the sticky dough onto the cookie sheet using a (1.5 tablespoon) cookie scoop or a generous tablespoon measure. Using damp hands, gently roll each ball of dough and then slightly flatten each one with your fingers. Handle the dough lightly, and if it gets sticky, dampen your hands again. Leave some space between each cookie as they will puff up a bit in the oven.

5. Bake: Bake for 11-12 minutes until the cookie edges are firm, rotating the sheet halfway through baking time. Cool the cookies on the sheet for 10 minutes, and then remove them to a wire rack to fully cool.

6. Prepare the glaze: While the cookies cool, whisk together the powdered sugar and lemon juice in a measuring cup. Spread 1/2 teaspoon - 1 teaspoon of glaze on the fully cooled cookies. Recipe makes 12-15 cookies.

How to Store: Keep cookies in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

Olive Oil Lemon Poppy Seed Cookies

Did you try this recipe? Feel free to leave any comments or questions below!