👨‍🍳 Instructions

1. 1

   In a small saucepan, melt the butter over medium heat. Add the poppy seeds and stir for about 1 minute. Remove from heat and let cool slightly.

2. 2

   In a large bowl, cream together the softened butter (with poppy seeds) and granulated sugar until light and fluffy.

   💡 Tip: Ensure the butter is not too hot when adding to the sugar.
3. 3

   Beat in the egg, vanilla extract, and fresh lemon juice until well combined.

   💡 Tip: Lemon juice adds a bright counterpoint to the poppy seeds.
4. 4

   In a separate medium bowl, whisk together the flour, baking soda, and salt.

   💡 Tip: Whisking dry ingredients ensures even distribution.
5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Do not overmix.

   💡 Tip: Overmixing can lead to tough cookies.
6. 6

   Cover the dough and chill in the refrigerator for at least 30 minutes.

   💡 Tip: Chilling makes the dough easier to handle and shape.
7. 7

   Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

   💡 Tip: Using parchment paper prevents sticking and makes cleanup easier.
8. 8

   Roll the dough into small balls (about 1.5 tablespoons each) and place them on the prepared baking sheets, about 5 cm (2 inches) apart.

   💡 Tip: You can flatten them slightly with the palm of your hand or the bottom of a glass.
9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.

   💡 Tip: Cookies will continue to firm up as they cool.
10. 10

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.