Description
These lemon poppy seed cookies are a delightful combination of zesty lemon and crunchy poppy seeds, offering a refreshing treat that’s soft, chewy, and topped with a sweet lemon icing. Perfect for any occasion, they are sure to brighten your day!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for icing, optional)
- 1 tablespoon lemon juice (for icing, optional)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the lemon zest, fresh lemon juice, poppy seeds, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 1 hour (overnight is best).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the icing over the cooled cookies or dip the tops for a thicker coating.
- Allow the icing to set for about 15-20 minutes before serving.
Notes
- For best results, chill the dough overnight to enhance the flavors.
- You can adjust the icing consistency by adding more powdered sugar or lemon juice as needed.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes