Description
Makes 12 Large Cookies
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups unbleached all-purpose flour (270 g)
- 1/4 cup cornmeal, medium grind (38 g)
- 2 TB poppy seeds
- 1/2 tsp baking soda
- 1/2 tsp fine-grain salt (like table or sea salt)
Creaming Ingredients:
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 cup granulated sugar (200 g), plus more for sprinkling
- zest of one large orange, preferably organic
- zest of one large lemon, preferably organic
- 1/4 cup extra-virgin olive oil
- 1 large egg, room temperature
- 2 TB fresh-squeezed lemon juice
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together all the dry ingredients. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and zests on medium speed until well combined. Add in the oil, egg and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides every so often.
- Add the dry ingredients to the creamed ingredients, mixing on low speed just until combined. (The dough will be somewhat dense.)
- Using a 4 tablespoon-sized spring-release scoop (2-ounce scoop / #16 scoop / blue handle), scoop out the dough onto the prepared baking sheet (no need to flatten the dough mounds). Liberally sprinkle each cookie with sugar.
- Bake for 12 - 13 minutes, rotating the pans halfway through baking. The cookies will seem like they need a minute longer, but take them out anyways.
- Let cool on a pan for 1 minute before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to three days.
Notes
- Recipe very slightly revised from the Faux Martha's cookbook, The Minimalist Kitchen.
- I used this scoop to form the cookies (it makes a perfect they'll-think-you-bought-it-at-a-bakery looking cookie).
- Because of their size, I found the cookies baked best if placed 4 per baking sheet.
Keywords: cookies, summer, cornmeal, lemon poppyseed