Lemon Poppy Seed Cookies (Print)
Zesty lemon cookies with poppy seeds, ready in 32 minutes. Soft, bright treats perfect with tea.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tbsp freshly squeezed lemon juice
05 - 2 tsp lemon zest
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1 tbsp poppy seeds
→ Optional Lemon Glaze
11 - 1 cup powdered sugar
12 - 2-3 tbsp lemon juice
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy.
03 - Add egg, lemon juice, lemon zest, and vanilla extract. Mix until thoroughly combined.
04 - In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
05 - Gradually blend dry ingredients into wet mixture, mixing just until combined. Do not overmix.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes until edges turn lightly golden.
08 - Let cookies rest on baking sheet for 2 minutes, then transfer to wire rack to cool fully.
09 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and allow glaze to set.
# Expert Advice:
01 -
- They strike that perfect balance between sweet and tart, like sunshine on a cloudy day
- The poppy seeds add such a satisfying little crunch that keeps you reaching for just one more
02 -
- Over mixing the flour makes these tough, stop as soon as the flour streaks disappear
- Underbaked centers firm up as they cool, so pull them when edges are just starting to color
03 -
- Zest your lemons before juicing them, it's so much easier to handle the fruit that way
- Roll dough balls in extra sugar before baking for a sparkly, bakery style finish