Lemon poppy seed cookies
Bright, citrusy lemon poppy seed cookies made with fresh lemon zest and juice — no chill required! Finished with an easy two-ingredient lemon glaze. Perfect for spring brunches, Mother's Day, Easter, or any time you're craving a sunshine-bright cookie.
Equipment
- 2 large baking sheets
- Electric Mixer optional
Ingredients
For the cookies:
- ½ cup (113g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- Zest of 2 large lemons
- 2 tablespoon fresh lemon juice
- 2 egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 1¾ cups (210g) all-purpose flour
- 2 tablespoon poppy seeds
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
For the Lemon glaze
- 1 cup (120g) powdered sugar sifted
- 2-3 tsps fresh lemon juice
- Extra poppy seeds for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt, and poppy seeds in a small bowl. Set aside.
- Add granulated sugar and light brow sugar to a large bowl. Zest lemons directly into the sugar and rub together with your fingers for 1 minute until fragrant and pale yellow.
- Add butter to the lemon sugar. Beat on medium-high 3–4 min until light and fluffy.
- Beat in egg yolks, lemon extract, and vanilla until combined.
- Fold in dry ingredients along with the lemon juice into the wet mixture until just combined. Do not overmix.
- Scoop dough into 1.5-tbsp balls, place 2 inches apart on baking sheets. Bake for 9-10 mins until edges are set and centers look slightly underdone. Cool for 5 min on pan, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice until smooth and drizzleable. Spoon over cooled cookies and sprinkle with extra poppy seeds. Let set 15–20 min before serving.
Notes
- When cookies come out of the oven, you can "pull them together" by putting a circle cookie cutter or biscuit cutter around each cookie and gently scoot them to form nice round cookies. Do not overbake your cookies–pull them out just before you think they are done
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unglazed baked cookies for up to 3 months.
Nutritional Information
Calories: 221kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 80mgPotassium: 40mgFiber: 1gSugar: 23gVitamin A: 240IUVitamin C: 1mgCalcium: 38mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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