Print

Lemon Poppy Seed Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

Delightful Lemon Poppy Seed Cookies featuring a tender crumb infused with fresh lemon zest and crunchy poppy seeds, finished with a sweet and tangy lemon glaze. Perfect for a bright, refreshing treat that's easy to prepare and bake.

Ingredients

Cookie Dough

  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds

Glaze

  • 1 cup powdered sugar, sifted
  • 4 tablespoons fresh lemon juice or milk

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
  2. Infuse Sugar with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for about 20 seconds, releasing bright citrus oils and fragrance.
  3. Cream Butter and Sugars: Add the brown sugar and room temperature unsalted butter to the lemon sugar. Using a hand mixer or stand mixer with paddle attachment, beat on medium-high speed for 2 to 3 minutes until light and fluffy. Scrape down the bowl sides to ensure even mixing.
  4. Add Egg and Vanilla: Incorporate the egg and vanilla bean paste into the mixture. Mix again for about 20 seconds until combined, but avoid overbeating.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the dough comes together without overmixing to maintain tender cookie texture.
  7. Fold in Poppy Seeds: Gently mix in the poppy seeds until evenly incorporated throughout the dough.
  8. Portion the Dough: Using a medium cookie scoop, divide the dough into 12 equal balls. Arrange 6 dough balls evenly spaced on each prepared baking sheet, leaving about 2 to 3 inches between each cookie to allow spreading.
  9. Bake Cookies: Bake one sheet at a time in the center rack of the preheated oven for 9 to 10 minutes. The edges should set with bottoms just turning golden brown; tops will be pale and slightly puffy. Cookies will slightly deflate as they cool.
  10. Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 15 minutes to firm up before transferring them carefully to a wire rack to cool completely.
  11. Prepare Glaze: Whisk together the sifted powdered sugar with 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. Glaze and Garnish: Drizzle the prepared glaze evenly over the cooled cookies. For added texture and visual appeal, sprinkle additional poppy seeds over the glazed cookies. Allow glaze to set before serving.

Notes

  • For more intense lemon flavor, use freshly grated lemon zest right before mixing.
  • Make sure butter and eggs are at room temperature for optimal mixing and texture.
  • Do not overmix dough once flour is added to keep cookies tender.
  • You can substitute milk for lemon juice in the glaze if you prefer a less tart finish.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.

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