Spring Cookie Collection (Print Version)
Three varieties of fresh, vibrant cookies featuring lemon poppy seed, matcha almond, and strawberry white chocolate flavors.
# What You Need:
→ Lemon Poppy Seed Cookies
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon finely grated lemon zest
06 - 2 cups (250 g) all-purpose flour
07 - 1 tablespoon poppy seeds
08 - 1 teaspoon baking powder
09 - ¼ teaspoon salt
→ Matcha Almond Shortbread
10 - 1 cup (225 g) unsalted butter, softened
11 - ¾ cup (90 g) powdered sugar
12 - 2 cups (250 g) all-purpose flour
13 - 1 tablespoon matcha green tea powder
14 - ½ cup (50 g) finely chopped almonds
15 - ¼ teaspoon salt
→ Strawberry White Chocolate Chip Cookies
16 - ½ cup (115 g) unsalted butter, softened
17 - ¾ cup (150 g) granulated sugar
18 - 1 large egg
19 - 1 teaspoon vanilla extract
20 - 1 ½ cups (190 g) all-purpose flour
21 - ½ teaspoon baking powder
22 - ¼ teaspoon salt
23 - ½ cup (70 g) freeze-dried strawberries, crushed
24 - ½ cup (90 g) white chocolate chips
# How to Make It:
01 - Preheat oven to 350°F and line baking sheets with parchment paper.
02 - For each cookie variety, cream the butter and sugar together in a large bowl until light and fluffy.
03 - Add eggs (if required), flavorings, and mix until combined.
04 - In a separate bowl, whisk together the dry ingredients for each recipe. Gradually add to the wet ingredients, mixing until a soft dough forms.
05 - For drop cookies (lemon and strawberry), scoop tablespoonfuls onto prepared trays, spacing 2 inches apart. For shortbread, roll dough into a log, chill for 30 minutes, then slice into rounds.
06 - Bake each batch for 10–12 minutes, or until edges are lightly golden.
07 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Store in an airtight container for up to one week.
# Expert Hints:
01 -
- You get three completely different flavor experiences from one baking session
- These cookies store beautifully, so youre set for spring gatherings all week
- The matcha shortbread alone has converted five of my matcha skeptical friends
02 -
- Chilling the shortbread dough is nonnegotiable—warm dough spreads into flat, sad puddles instead of neat rounds
- The strawberry cookies might look underbaked at 10 minutes, but they firm up beautifully and stay chewy longer
- Matcha can turn bitter if baked too long, so pull these out at the first sign of golden edges
03 -
- Use a microplane for the lemon zest—avoid the bitter white pith underneath
- If your matcha has clumps, sift it with the flour before mixing to ensure smooth distribution
- Crush the freeze dried strawberries inside their sealed bag to contain the mess and get an even texture