Description
Classic Lemon Poppy Seed Cookies with a tangy lemon glaze – crisp on the edges, soft in the center, and bursting with fresh lemon flavor and crunchy poppy seeds. Perfectly balanced sweetness and citrus zing make these cookies a delightful treat for any occasion.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 1 large egg, room temperature
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons poppy seeds
Glaze:
- 1-1/2 cups confectioners’ sugar
- 6 tablespoons lemon juice
- 1-1/2 teaspoons poppy seeds
Instructions
- Cream the butter and sugar: In a large bowl, use a mixer to cream together the softened butter and sugar until the mixture becomes pale and fluffy, which takes about three to five minutes. Then beat in the grated lemon zest, lemon juice, and the room temperature egg until fully combined.
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and poppy seeds until evenly mixed.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredients to the creamed butter mixture, mixing until the dough just comes together into a slightly sticky, cohesive dough.
- Scoop and shape dough: Using a 2-inch cookie dough scoop, portion the dough into balls. Slightly flatten each cookie ball with your hand or the bottom of a glass, and place them on the prepared baking sheet spaced two inches apart to allow for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for 12 to 13 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for five minutes.
- Cool completely: Transfer the cookies to a wire rack to cool completely before glazing. This prevents the glaze from melting and ensures a nice finish.
- Prepare the glaze: In a bowl, whisk together the confectioners’ sugar, lemon juice, and poppy seeds until smooth and well combined.
- Glaze the cookies: Dip the top of each cooled cookie into the lemon glaze, allowing any excess to drip off. Set the glazed cookies on a wire rack or parchment paper and let the glaze set completely before serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Use fresh lemon zest and juice for the best bright lemon flavor.
- Don’t overmix the dough once the dry ingredients are added to avoid tough cookies.
- Flatten the cookie dough balls before baking to ensure even cooking and a nice shape.
- Allow the glaze to set fully before stacking or storing cookies to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
