Lemon Poppy Seed Cookies (Print View)
Zesty lemon cookies with poppy seed crunch, ready in 32 minutes. Perfect afternoon treats with optional sweet glaze.
# 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 It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and poppy seeds.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each.
07 - Bake for 10-12 minutes, or until the edges are lightly golden.
08 - Let the cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
09 - For a glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and let set.
# Expert Tips:
01 -
- The texture is somehow both tender and crisp, with little bursts of crunch from the poppy seeds that keep every bite interesting
- They are impossibly easy to throw together but taste like something from a fancy bakery
02 -
- Overmixing the dough makes these cookies tough, so stop as soon as the flour disappears
- The glaze needs to be added after the cookies cool completely or it will slide right off
03 -
- Room temperature ingredients blend together better and create a more uniform texture
- Let the baking sheets cool completely between batches or the dough will start spreading before it hits the oven