Lemon Poppyseed Sugar Cookies

In a medium bowl, add butter and sugar. Using a hand mixer, cream together until light in color and smooth. Add whole egg, egg yolk, lemon zest or lemon paste, lemon juice, and vanilla. Click here to learn how to separate eggs.

Mix until combined. In a separate bowl, whisk together flour and salt.

Combine wet and dry ingredients, adding the flour mixture to the bowl of wet ingredients one cup at a time. Do not over mix or cookies will be tough.

Mix in poppy seeds until evenly distributed.

Divide dough into two even pieces.

Press each piece into a one-to-two-inch thick rectangle. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.

Position the oven rack in the center of oven and preheat to 350°F. Cut four equally sized pieces of parchment paper to fit your baking sheet.

Remove chilled dough from the fridge, remove plastic wrap and place one section of the dough between two pieces of parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Click here to see the best method for rolling out cookie dough. Once dough reaches ¼-inch thickness, place in the fridge to chill for 15 minutes.

Repeat with the second half of the dough.

While the dough is chilling, fill a small bowl with about an inch of flour.

Remove dough from fridge, place on counter and remove the top piece of parchment paper. Dip a 3-inch round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto dough.

Leave ½ inch of space between each cookie.

After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper.

Place parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until the bottoms are light golden brown. Cool cookies on a wire rack.

Assembly

Remove ice cream from freezer to soften on the counter for 10 minutes.

Scoop 1 ½ tablespoon ice cream and place between two cookies. Gently press down to spread the ice cream.

Eat immediately or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.

Lemon Poppyseed Sugar Cookies

In a medium bowl, add butter and sugar. Using a hand mixer, cream together until light in color and smooth. Add whole egg, egg yolk, lemon zest or lemon paste, lemon juice, and vanilla. Click here to learn how to separate eggs.

Mix until combined. In a separate bowl, whisk together flour and salt.

Combine wet and dry ingredients, adding the flour mixture to the bowl of wet ingredients 120 grams at a time. Do not over mix or cookies will be tough.

Mix in poppy seeds until evenly distributed.

Divide dough into two even pieces.

Press each piece into a 2.5 to 5 cm thick rectangle. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.

Position the oven rack in the center of oven and preheat to 180°C. Cut four equally sized pieces of parchment paper to fit your baking sheet.

Remove chilled dough from the fridge, remove plastic wrap and place one section of the dough between two pieces of parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Click here to see the best method for rolling out cookie dough. Once dough reaches 6 mm thickness, place in the fridge to chill for 15 minutes.

Repeat with the second half of the dough.

While the dough is chilling, fill a small bowl with about an inch of flour.

Remove dough from fridge, place on counter and remove the top piece of parchment paper. Dip a 7.5 cm round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto dough.

Leave 12 mm of space between each cookie.

After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper.

Place parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until the bottoms are light golden brown. Cool cookies on a wire rack.

Assembly

Remove ice cream from freezer to soften on the counter for 10 minutes.

Scoop 1 ½ tablespoon ice cream and place between two cookies. Gently press down to spread the ice cream.

Eat immediately or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.