Lemon Poppy Seed Cookies

Author: Tiffany | Frosting and Confetti

These lemon poppy seed cookies are soft, slightly chewy and absolutely bursting with sweet flavor. The cookies get their lemon flavor from both the juice and zest of a lemon, and are dotted with plenty of poppy seeds. The cookies are then smothered in a sweet, sticky lemon glaze, and sprinkled with more poppy seeds to finish.

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Prep Time 15

Cook Time 10

Cooling Time 30

Total Time 55

Course Dessert

Cuisine American

Servings Cookies

Equipment

2 Baking sheets

Ingredients

⅔ cup butter softened
1 cup granulated sugar
1 egg
1 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract
2 cups all-purpose flour
2 Tbsp poppy seeds
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Glaze:

1 ½ cups powdered sugar
2-3 Tbsp lemon juice
Lemon zest for decorating, optional
Extra poppy seeds for decorating, optional

Instructions

Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a medium speed for 2 minutes, or until pale and creamy.
Add the egg, lemon juice, lemon zest and vanilla extract to the stand mixer bowl and beat once again until combined, scraping the sides of the bowl with a silicone spatula as necessary.
Add the all-purpose flour, poppy seeds, baking powder, baking soda and salt to the bowl. Beat on a low speed until just combined.
Use a tablespoon sized cookie scoop to scoop balls of cookie dough onto the prepared baking sheets.
Bake the cookies for 10 minutes, or until just starting to color. The cookies will still be soft to touch at this stage. Allow to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
To make the glaze, combine the powdered sugar in a bowl with enough lemon juice to make a spreadable glaze. Spread over the cooled cookies, and garnish with the extra lemon zest and poppy seeds, if using.

Notes

An ordinary spoon can be used in place of a cookie scoop to scoop the dough. Roughly roll the dough into balls and place on the baking sheets.
This cookie dough can be refrigerated for up to 24 hours before baking. Allow to sit at room temperature for 30 minutes, or until the dough can be scooped, before using.
The number of cookies you will get from this recipe depends on the size of the spoon or scoop used.
The dough can be made using a large mixing bowl and electric handheld beaters in place of a stand mixer.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days.
These cookies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Keyword Cookies