Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
my cookies weren’t spreading as much, instead it was rising upwards like a dome shape!! help!!
Hi, Megan! Hopefully the taste wonderful regardless of their shape! Your cookies could’ve puffed up because you didn’t level the baking soda and added a bit too much or your butter wasn’t quite at room temperature.Good luck!
Made these today for x-mas gifts and they are wonderful. Next time I will try rolling them in orange sugar before baking for that holiday sparkle. :)
How long will these keep? I have a shower this weekend and wanted to know how far in advance I could make them/best ways to store them. I love these cookies – they are always a hit :) But I usually make them a night or two before. This time I’d like to get ahead as much as possible. Advice? Thanks!
I would make the dough and freeze it, then just bake them the day of. Fresh cookies can also be frozen. ~Garrett
These cookies will not disappoint you if you make them. Very light and tasty. I originally made them for as a fundraiser for cancer research with a plate of samples for people to try along with a little print out of the recipe (and your website link noted) attached to the little packages. They sold out! A lot of compliments!
I made these bright and flavorful cookies this afternoon. On the last batch, I shaped teaspoon size balls and rolled them in sugar before baking. It made them more uniform in shape and gave them a beautiful sparkle which fancied them up without making them too sweet plus added an extra bit of crispness. Excellent with tea. I loved the other reviewer’s suggestion to use them for vanilla ice cream sandwiches. I will try it this summer! Thank you for blogging.
Best cookies ever!
I made these the other day and they were gone in a flash. My family loved them so this recipe is definitely going into my recipe book, with credit given of course. I do have one question though. How much fruit does it take to make one tablespoon of zest? I only had half a lemon (which I subbed for the orange) and I know that wasn’t enough. So I’m thinking a whole lemon or orange would be enough. Is that right? thanks for the wonderful recipe!
It depends, Elise grows lemons that can give zest by the bucketloads, ones at the store might give half a teaspoon. Use your best judgment. ~Garrett
I’m sorry to say that i wasn’t impressed with this recipe. I made it exactly has recommended and they were very dry. Too much flour, perhaps? Next time, i’ll omit the extra forth cup.
These are delicious! Instead of using orange or lemon zest, I used 2 teaspoons of extract instead. They are delicate and dainty little cookies. I will be making them again. Thanks for this recipe!
Loved these. Thin. crispish, yet soft. Just the right amount of zest and poppy. I declare it a winner.
These cookies have become a favorite among myself, my family, my friends and my co-workers. They are extremely easy to make as well as easy to eat ;-p They look great, smell great and taste great! What more could you ask for in a cookie?
My boyfriend loves moonseed so it was great fun to make these for him. They taste great. Just don’t put the dough in the freezer between batches! I did and the solidified butter did my second batch no good.
Also, my batch got really big, whereas i was hoping for a nice thin cookie… did i put in too much baking powder?
I have made these 4 or 5 times and they are amazing!!! I made them for a bbq last weekend; I accidentally bought a grapfruit instead of an orange (dumb, I know) so I went ahead and used the grapefruit zest and I added a little bit of lemon zest. The finished product tasted exactly like fruit loops cereal!!! Everyone loved them!
I was compelled to make these last night and they are just fabulous. I shared them with my household then took some to a choir group – everyone loved them! I topped some with powdered sugar thinking I would dress them up and wouldn’t you know everyone preferred without! Your site is the best and I hit it every time I need a creative boost in the kitchen. Thanks Elise!
Took me a while to bake these, since I had to shop around a bit before I could get my hands on some poppy seeds. I think these are going to be as much of a staple around here as your banana cookies – thanks again!
(Since I am allergic to eggs, I did adapt your recipe a bit. For fellow sufferers: replace the egg with 1,5 tablespoons of potato flour mixed with 2-3 tablespoons of OJ. You can use water as well. Just add the mixture instead of the egg. It’s more moist, but that will be absorbed by the potato flour in the baking process.)
I just tried this recipe out but swapped out the poppy seeds for toasted slivered almonds. (My local grocery store didn’t have poppy seeds in stock.) They are amazing! I didn’t get a flat cookie like the ones pictured, but the texture is terrific just the same. Wish I actually did come up with 3 1/2 dozen like the recipes specified… I wound up with 2 dozen.
Am afraid I found the cookies sickly sweet :-(
I had a similar problem to Harrison with the big spoonfulls but these cookies are great! I used honey powder instead of sugar.
Elise, I’m so sorry, but I cannot, in good conscience, recommend this recipe to anyone. I have attempted it on three counts, and each time, I have been unsuccessful in actually retaining ANY of the cookies I baked. They are all consumed in such a short time that they never reach the intended destination. In other words, THESE ARE THE BEST COOKIES EVER!!! I absolutely adore them.
Hey Steve-Anna, Yep, Garrett did a great job with these cookies, didn’t he? ~Elise