We love this easy chewy Poppy Seed and Lemon Cookies. These cookies have a really refreshing lemon taste, and just the perfect amount of sweetness. They are super chewy! This recipe makes a big batch of smaller sized cookies, so it's really great to bring for a crowd.
In a mixing bowl whisk together flour, baking powder and salt. Set aside.
In a stand mixer or using a hand mixer, cream together butter, sugars and honey.
Add egg and vanilla and continue to beat together. Scrape down sides of the bowl and fold in lemon zest and poppy seeds until well combined.
Stir flour mixture into the butter mixture and whip until fully incorporated.
Form cookie dough into a flat disc, cover with plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
Uncover and scoop tablespoon sized balls of cookie dough. Place balls of dough onto a parchment lined baking sheet, about 1 inch apart.
Bake cookies for 12 minutes or until the edges brown slightly, but the tops remain pale.
Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
Allow cookies to cool for another 5-10 minutes. Serve.
Cookies will keep in an airtight container for up to a week. You can substitute bread flour with AP flour, the recipe will still work great! The cookies will just be more fluffy and not quite as chewy.