Lemon Poppy Seed Cookies

These lemon poppy seed drop cookies have been a holiday favorite in my family. The original recipe came from a local newspaper decades ago. I've adapted it to be gluten-free. 

They have a light, fresh flavor and require no complicated techniques or decorating. They are even award winning, if you count the time my dad won the "Taste" category in a "Mens' Christmas Baking Contest" he unofficially ran with a group of his friends. 

Here are the recipes; both regular and my gluten-free version. 

Gluten-Free Lemon Poppy Seed Drops                          
You'll need:                                                                      
1.5 cups unsalted butter, softened           
2 + 3/4 cups sugar                             
2 eggs                                               
2 tsp lemon extract                                                         
2.5 cups brown rice flour                       
1/2 cup coconut flour                                                     
1/2 cup almond flour                                                       
1/2 tsp baking powder                                                    
1/2 tsp salt
1 tsp xanthin gum
3 Tb poppy seeds 


Lemon Poppyseed Drops (conventional wheat)
You'll need:                                                                      
1.5 cups unsalted butter, softened                                  
2 + 3/4 cups sugar                                                           
2 eggs                                                                          
2 tsp lemon extract                                                         
3.5 cups all purpose wheat flour                                                                                            
1/2 tsp baking powder                                                    
1/2 tsp salt
1 tsp xanthin gum
3 Tb poppy seeds 

Instructions:
1. Preheat oven to 350°.
2. Using a mixer, beat softened butter and sugar until soft and creamy on a medium speed.
3. Add the eggs and lemon extract and continue to mix, scraping down the bowl as needed. 
4. In a separate bowl, stir the dry ingredients: flours, baking powder, salt, xanthin gum, and poppy seeds. 

5. Slowly add the dry ingredients to the butter/eggs/sugar mixture and beat to combine. 
6. Drop the dough by tablespoons onto a baking sheet with cookies 2" apart. Lightly press down on each cookie to flatten it slightly.
7. Bake for 10-12 minutes, until lightly browned around the edges. Allow to cool for a few minutes on the cookie sheet before moving to drying rack. 

Makes 6 dozen cookies
Prep time: 15 minutes
Cook time: 10-12 minutes for each pan