Lemon Poppyseed Cranberry Cookies

Oh, hey! It’s been a long while since I last posted anything. So, out of sheer boredom and curiosity I’m back posting a recipe. This one based off of a simple classic: Lemon poppyseed bread. But, since I don’t really do normal, I’m turning them into cookies and adding dried cranberries.


So, this time around I’m stealing from a couple recipes from TastesLovely and MomOnTimeout and taking what I like from each and adding in and taking away as I see fit. Anyway, let’s go ahead and hop right into it.


Lemon Poppyseed Cranberry Cookies

**Makes approximately 2 dozen cookies using medium size cookie scoop


  • 3/4 cup of unsalted butter, softened
  • 2/3 cup of granulated sugar
  • 1 egg
  • 2 tablespoons of yogurt (plain, vanilla, Greek, whatever)
  • 1 1/2 teaspoon of lemon extract
  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 2 tablespoons of poppyseeds
  • 3/4 – 1 cup of dried cranberries to your liking
  1. Preheat oven to 350 degrees
  2. Cream butter and sugars together
  3. Add egg, yogurt, and lemon extract and mix.
  4. Add poppyseeds, baking soda, and flour about half a cup at a time to avoid a mess. Mix.
  5. Mix in dried cranberries.
  6. Place on cookie sheet and bake 13-18 minutes until slightly brown on the edges. Remove from oven and allow to cool. You may consider transferring to a cool sheet or dish to prevent cookies from overcooking and drying out.img_20161001_004853
  7. Enjoy!!!img_20161001_010636



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