Lemon Poppy Seed Cookies

Bright, buttery lemon poppy seed cookies with fresh lemon zest, soft centers, and a sweet glaze; perfect for tea time or a spring dessert platter.

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Course: Dessert, Snack

Cuisine: American, Bakery-style

Keyword: Crispy lemon poppy seed cookies, Lemon poppy seed cookies recipe, Lemon poppy seed cookies with glaze, Old fashioned lemon poppy seed cookies

Prep Time: 15

Cook Time: 10

Chill Time (optional): 30

Total Time: 55

Servings: cookies

Calories: 150kcal

Cost: $5

Equipment

1 Large mixing bowl
1 Electric mixer
1 Microplane zester
1 Cookie scoop
1 Parchment paper
1 Wire cooling rack

Ingredients

2 ¼ cups all-purpose flour for gluten-free, use 1:1 blend
1 cup unsalted butter softened
¾ cup granulated sugar
¼ cup powdered sugar
1 large egg
2 tablespoon fresh lemon juice
2 tablespoon fresh lemon zest about 2 lemons
2 tablespoon poppy seeds
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
1 cup powdered sugar for glaze
2-3 tablespoon fresh lemon juice for glaze
1 teaspoon lemon zest for glaze

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in egg, lemon juice, lemon zest, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, salt, and poppy seeds. Gradually mix into wet ingredients.
Scoop dough onto prepared sheets using a cookie scoop. Optionally chill dough for 30 minutes before baking.
Bake for 10-12 minutes or until edges are golden. Cool on wire rack.
Whisk glaze ingredients and drizzle over cooled cookies.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition