Lemon Poppy Seed Muffin Mix Cookies
Delight in these easy Lemon Poppy Seed Muffin Mix Cookies! Bursting with zesty flavor and nutty crunch, they're a perfect treat for any occasion.
Servings: 12 servings
Ingredients
For the Cookies:
- 2 packages Martha White Lemon Poppy Seed Muffin Mix (7.5 oz each)
- 1 large egg
- 1/2 cup unsalted butter softened
- 1 tsp vanilla extract
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter with the contents of the muffin mix. Use a whisk or an electric mixer to cream the mixture until it's light and fluffy.
- Crack the large egg into the bowl and add the vanilla extract. Mix well until the ingredients are fully incorporated.
- Using a spoon or a cookie scoop, portion out the dough onto the prepared baking sheet. Leave enough space between each cookie as they will spread slightly while baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy these cookies warm or at room temperature!
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Baking Sheet
- Spoon or cookie scoop
- Cooling rack
Notes
- For an extra burst of lemon flavor, consider adding the zest of one lemon to the dough.
- Chilling the dough for about 30 minutes before baking can help the cookies maintain their shape.
- Feel free to mix in some white chocolate chips or lemon-infused chocolate chips for an added treat.
- Store leftover cookies in an airtight container at room temperature for up to a week.