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Soft, chewy lemon poppyseed cookies topped with a tangy lemon glaze, packed with fresh lemon zest, juice, and crunchy poppyseeds.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons poppyseeds
  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 1 1/4 cups (250 g) granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 large egg, room temperature

Instructions

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats, or lightly grease with non-stick cooking spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Add the egg and beat to combine. Then add the vanilla extract, lemon juice, and lemon zest. Beat until combined, scraping down the sides of the bowl as needed.
  5. Slowly mix in the dry ingredients at low to medium speed just until no flour streaks remain. Do not overmix.
  6. Using a medium cookie scoop or tablespoon, portion dough into 1 1/2 inch balls. Place on prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10 to 12 minutes until the edges look done but the centers remain slightly soft. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  8. For the glaze, mix 2 cups (228 g) confectioners sugar with 3 to 4 tablespoons lemon juice and 2 teaspoons lemon zest in a small bowl until smooth.
  9. Use an offset spatula to spread the glaze over each cooled cookie and sprinkle additional poppyseeds on top as garnish.

Notes

Make ahead/Storage: Prepare dough up to 2 days ahead and refrigerate covered. Let sit at room temperature before scooping if too stiff. Baked cookies keep covered at room temperature for up to 5 days., Freezing: Cookies freeze well up to 3 months in airtight containers; thaw at room temperature before serving., To amplify lemon flavor, add 1/2 teaspoon lemon extract to the dough., Ensure butter and eggs are at room temperature before mixing to help trap air and prevent cookies from spreading too thin., Refrigerate dough for 15-30 minutes before baking if cookies spread too much., Use a cookie scoop for uniform cookie size and even baking.

Nutrition

Find it online: https://cozyovenkitchen.com/lemon-poppyseed-cookies-recipe/