Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • ¼ teaspoon (1.25g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • ½ cup (113g) plain Greek yogurt (full-fat or 2% are best)
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) lemon zest
  • 2 tablespoons (20g) poppy seeds

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer.
  4. Beat in the egg until combined. Then, mix in the Greek yogurt, lemon juice, and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently stir in the poppy seeds.
  7. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.