Lemon Poppy Seed Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
30 cookies
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Calories
164 kcal
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Course
Dessert, Baked Goods
Lemon Poppy Seed Cookies
Description
This recipe combines softened unsalted butter, sugar, and fresh lemon zest beaten until fluffy, then incorporates egg yolks and lemon juice for bright citrus flavor. Dry ingredients including flour, baking soda, baking powder, salt, and poppy seeds are whisked separately and gradually mixed into the wet base to form the dough. After chilling for a minimum of 30 minutes to develop flavor and texture, dough portions are rolled and spaced on parchment-lined sheets.
Baked at 350°F, the cookies are ready when edges begin to lightly golden, maintaining a soft center. A lemon glaze made from powdered sugar and fresh lemon juice is applied after baking, adding sweetness and enhancing the lemon character. The glaze sets to a firm finish that provides an appealing contrast to the tender cookie.
These cookies offer a blend of citrus and nutty notes with a soft, slightly chewy texture. They are a fitting treat for tea time or any occasion needing a lightly flavored cookie with a bright finish.
Ingredients
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 Tablespoons lemon zest
- 2 egg room temperature preferred, large yolks
- 3 Tablespoons lemon juice fresh squeezed preferred
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons poppy seeds
Lemon Glaze
- 1 ¼ cups powdered sugar
- 1 ½ - 2 Tablespoons lemon juice
Instructions
- Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
- Add egg yolks and lemon juice and stir until well-combined.
- In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
- Gradually add dry ingredients to wet and stir until completely combined.
- Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.
- About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.
- Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.
Lemon Glaze
- Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.
- Drizzle glaze over cookies. Allow glaze to harden before serving.
Notes
- When zesting lemons, avoid the bitter white pith to keep a fresh citrus flavor.
- Always zest lemons before squeezing for juice.
- Store glazed cookies in an airtight container at room temperature for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 164kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 69mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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