I made lemon poppyseed cookies today – and while I was zesting lemons, I had a thought.
“Where would I be without baking?” Sometimes I’m really not sure. Sometimes I wonder if I would have survived my darkest moments without it.
When I think about those moments… all the moments over the years where I have wanted nothing more so badly than to just just curl up and disappear… the kitchen is where I always found myself.
Even in the moments when it felt like nothing but the numbness of sleep could protect me from the storm in my mind… No, it was always baking that always what saved me in the end.
Baking is so much a part of me, I don’t think I would know myself without it.
So today I made lemon cookies. Because I wanted them, and even more so because I knew they would bring me some calm. And I felt like myself again… even if only for a little while.
It’s been so long since I posted here, and there is more than one reason for that – but I think one of the biggest reasons was just a whole bunch of self reflection. For so many years I found nothing but joy in sharing here. But there came a point where the comparison to others seemingly doing the exact same thing as me became emotionally and creatively exhausting. So I burnt out.
I was still baking, and having so much fun creating new recipes, but the urge to share them was just gone. In the end I just felt like I didn’t know why I was doing all of this anymore. If felt disingenuous. It felt forced – Like I was creating content only for instagram likes, rather than because I was actually excited about what I was creating. The urge to conform to perform on social media is so strong, and I’m sad to admit that I fell victim to it.
So I don’t know really know what sharing here again is going to look like moving forward – But I do know that I don’t ever want to be in that place again. If I’m being honest, I don’t know that The Sweet and Simple Kitchen will ever be back to the same way that it once was.
But I’m okay with that.
Because right now I am taking so much joy in slowing down – Joy in not feeling obligated to create at the speed that social media requires.
So for now, here are some fresh lemon cookies for your Spring baking adventures.
These are Basically just big sugar cookies laced with fresh lemon zest, rolled in lemon sugar and baked to soft, chewy perfection.
I hope you enjoy <3
Lemon Poppyseed Sugar Cookies
3/4 cup butter, softened
1 cup granulated sugar
1 1/2 tbsp lemon zest
1 large egg
1 tsp pure vanilla extract
1 3/4 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 tbsp poppyseeds
For Rolling
1/2 cup granulated sugar
1 tbsp lemon zest
How to make…
Preheat your oven to 350 degrees. Line a couple cookie pans with parchment paper; set aside
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, lemon zest and sugar until pale and fluffy – about 7 minutes. Scrape down the sides of the bowl and add egg and vanilla; beat until fluffy.
In a small bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients, beating on low speed until just starting to come together. Add in the poppyseeds and beat on low until combined and the poppyseeds are evenly distributed.
Using a cookie scoop or two teaspoons, scoop your batter out into about 3 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie. I usually put no more than 6 onto each tray.
In a separate bowl, combine the granulated sugar for rolling and lemon zest. Massage the lemon zest into the sugar until fragrant and evenly distributed. Roll each cookie dough ball in the lemon sugar mixture and place back on the baking tray.
Bake for 11-13 minutes or until the tops are beginning to crackle and the edges are a light golden colour.
Remove from the oven and allow to cool for at least five minutes before devouring.
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