Very chewy.—Stardew Valley item description
I think I’ve come to know you well enough to give you my recipe. Just make sure to keep it a secret. —Evelyn
Evelyn always reminds me of spring and summer, when she can be seen tending the flowerbeds all over Pelican Town. A renowned local baker, she gives you her secret recipe for her famous cookies after you reach a 4-heart relationship with her, and it immediately evokes the flavors and feelings of warmer months and old-fashioned tastes.
The recipe is also supposed to look a little bit like the cookie icon.
Based off a sugar cookie recipe, these cookies are moist and light, tangy and not too sweet, and of course soft and chewy. They are best enjoyed with a refreshing cup of tea after a morning spent gardening in the yard (or in town) and are also quite easy to prepare. While some forethought is necessary—letting butter and eggs come to room temperature, for instance—they come together easily and make a large batch, perfect to treat last minute guests, your loved ones, or yourself!
Makes 35 cookies
2 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest (about 2 lemons)
1 cup room temperature unsalted butter
2 large eggs, room temperature
2 tablespoons lemon juice (juice from 1 lemon)
½ teaspoon vanilla extract
2 tablespoons poppy seeds
½ cup powdered sugar
1 tablespoon fresh lemon juice (juice from ½ lemon)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Combine flour, baking powder, and salt in a medium bowl, whisk together, and set aside.
- In another bowl, add sugar and lemon zest, and rub them together with your fingers until fragrant.
- Using an electric or stand mixer, beat butter and sugar mixture in a large bowl until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add lemon juice and vanilla extract. Mix until smooth.
- Slowly mix in dry ingredients on low until just combined, then add poppy seeds and mix until just incorporated.
- Cover the bowl with plastic wrap and let it rest in the fridge for 20-30 minutes. This step is optional but resting cookie dough lets it develop flavor.
- Using a cookie scoop, portion and drop the dough onto the prepared baking sheets about about two inches apart.
- Bake for 10-12 minutes until cookies are just set and the edges start to turn golden brown. Rotate baking sheets halfway through if baking on two separate oven racks. Cool cookies on a baking sheet for 2-5 minutes and then transfer to a cooling rack to cool completely.
- While cookies cool, make the glaze by whisking together powdered sugar and lemon juice in a small bowl. Drizzle over the cookies as desired. Can be stored in an air tight container at room temperature for 3 days.
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