Lemon Poppy Seed Cookies (Printable)

Zesty lemon cookies with crunchy poppy seeds and tangy glaze

# What you'll 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

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy.
03 - Mix in egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
04 - Whisk flour, baking soda, salt, and poppy seeds in a separate bowl.
05 - Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake 10-12 minutes until edges are lightly golden.
08 - Let cookies rest on pan 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 to set.

# Expert Suggestions:

01 -
  • These cookies strike that perfect balance between sweet and tart that makes you reach for just one more
  • The poppy seeds add this tiny satisfying crunch that keeps every bite interesting
02 -
  • Overbaking these makes them dry quickly, so pull them out when the edges are just starting to color
  • The dough firms up in the fridge, so if it feels too sticky to scoop, chill it for 15 minutes
03 -
  • Zest your lemons before juicing them, it is much easier to handle the fruit while it is still firm
  • Use a microplane for the finest zest that incorporates seamlessly into the dough

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