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Lemon Poppy Seed Cookies Recipe

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4.3 from 11 reviews

These delightful Lemon Poppy Seed Cookies are soft, tender, and bursting with fresh lemon flavor balanced by the subtle crunch of poppy seeds. Enhanced with a lightly sweetened lemon glaze, they make a perfect treat for any occasion, offering a bright and refreshing twist on classic cookies.

Ingredients

Cookie Dough

  • 150 g granulated sugar
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 50 g light brown sugar, packed
  • 113 g unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla flavoring
  • 250 g all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds

Glaze

  • 120 g powdered sugar, sifted
  • 4 tablespoons fresh lemon juice or milk

Instructions

  1. Prepare the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
  2. Infuse the sugar: In a large bowl, combine the granulated sugar with the lemon zest. Massage the zest into the sugar using your fingers for about 20 seconds to release the citrus oils and infuse the sugar with lemon flavor.
  3. Cream the butter and sugars: Add the light brown sugar and softened unsalted butter to the lemon sugar mixture. Using a hand mixer or stand mixer with the paddle attachment, beat on medium-high speed for 2 to 3 minutes until light, fluffy, and creamy. Make sure to scrape down the sides of the bowl for even mixing.
  4. Add the egg and vanilla: Incorporate the large egg and vanilla flavoring into the creamed mixture. Mix for about 20 seconds just until the ingredients are combined. Avoid overmixing at this stage.
  5. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
  6. Make the dough: Gradually add the dry ingredients to the butter-sugar mixture. Mix on low speed just until incorporated. Be careful not to overmix, which can make the cookies tough.
  7. Add the poppy seeds: Gently fold in the poppy seeds to distribute them evenly throughout the cookie dough.
  8. Shape the cookies: Using a medium cookie scoop, portion the dough into 12 equal balls. Place 6 dough balls on each prepared baking sheet, leaving 2 to 3 inches (5 to 7 cm) of space between each to allow for spreading during baking.
  9. Bake: Bake one sheet at a time on the center rack of the preheated oven for 9 to 10 minutes. The cookie edges should be set, the bottoms just starting to turn golden, while the tops remain pale and slightly puffy.
  10. Cool: Allow the cookies to cool on the baking sheet for 15 minutes to set fully before transferring them carefully to a wire rack to cool completely.
  11. Make the glaze: Whisk together the sifted powdered sugar and fresh lemon juice or milk until smooth. Adjust consistency by adding more powdered sugar if too thin or more lemon juice/milk if too thick.
  12. Finish: Drizzle the glaze over the fully cooled cookies. For extra texture and visual appeal, sprinkle with additional poppy seeds if desired.

Notes

  • For the best lemon flavor, use freshly grated lemon zest and fresh lemon juice for the glaze.
  • If you prefer a less tart glaze, substitute milk for lemon juice when mixing the glaze.
  • Ensure the butter is softened to room temperature to achieve the perfect creamy texture when creaming with sugars.
  • Do not overmix the dough to keep the cookies tender and light.
  • Cookies are best enjoyed within 2-3 days of baking but can be stored in an airtight container at room temperature.
  • For a dairy-free version, substitute butter with vegan butter and use a suitable milk alternative for the glaze.

Find it online: https://yumntasty.com/lemon-poppy-seed-cookies-recipe/