Lemon Poppy Seed Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
45 mins
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Course
Dessert, Baked Goods
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Cuisine
American, International, Canadian, Vegetarian
Lemon Poppy Seed Cookies
Description
The Lemon Poppy Seed Cookies recipe combines all-purpose flour with baking powder and salt, incorporating lemon zest into the sugar to maximize citrus aroma. Butter is creamed with the lemon-scented sugar, then eggs, lemon juice, and vanilla are added before folding in dry ingredients and poppy seeds. The dough is portioned into tablespoon-sized drops, baked until just set and slightly golden, leaving a tender yet sturdy texture.
Once cooled slightly, the cookies are dipped into a lemon glaze made from powdered sugar and fresh lemon juice, which adds a glossy, bright layer of flavor that complements the fragrant zest within the cookie. The poppy seeds provide a mild crunch, enhancing the mouthfeel without overpowering.
This cookie pairs well with tea or coffee and strikes a balance of buttery sweetness and fresh lemon sharpness. They hold their shape well and can be stored in an airtight container at room temperature for a few days, making them convenient for gatherings or simple treats.
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup butter at room temperature, unsalted
- 2 egg large
- 2 teaspoons lemon juice fresh
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
For the glaze:
- 1 cup powdered sugar
- 4-5 teaspoons lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
- In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
- Using an electric mixer, beat butter and sugar mixture together until light and fluffy. Beat in eggs, lemon juice, and vanilla extract. Mix until smooth.
- Slowly mix in dry ingredients on low speed until just combined. Stir in the poppy seeds. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
- While the cookies are cooling, make the lemon glaze. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until glaze has set.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
User Reviews
Overall Rating
4.8
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