Lemon Poppy Seed Cookies
These lemon poppy seed cookies are a no-chill soft, buttery sugar cookie studded with crunchy poppy seeds, infused with sweet citrus flavor, and topped with tangy lemon glaze.
Ingredients
- 1 ⅓ cup (265g) granulated sugar
- Zest of 1 lemon
- 1 cup (226 g) unsalted butter , room temperature
- 2 large egg yolks , room temperature
- 3-4 Tablespoons fresh-squeezed lemon juice , 1-2 lemons
- 3 cups (380g) all-purpose flour , spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons poppy seeds
Lemon Glaze
- 1 cup (130 g) powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon milk
- Pinch of salt
Optional garnish: Lemon zest or small lemon slices
Instructions
- Infuse the sugar: In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it smells fragrant.
- Cream the butter: Add the softened butter to the lemon sugar and beat until light and fluffy, about 2 minutes. Then add in egg yolks and lemon juice.
- Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
- Combine: Slowly add the dry ingredients to the wet, mixing just until no dry streaks remain. Don’t overmix! Add an extra Tablespoon or two of lemon juice or milk if dough is crumbly.
- Preheat the oven: Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Bake: Scoop out dough balls with a medium cookie scoop (or 1 1/2 Tablespoons) and roll into a ball. Place 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are barely set. Do not let brown or they'll be dry.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar, lemon juice, milk, and a pinch of salt until smooth.
- Decorate: Use a spoon to drizzle glaze over cooled cookies. Garnish with lemon zest or poppy seeds if desired.
Notes
Lemons: Fresh lemons are a must for this recipe. I prefer Meyer lemons, they are the sweetest.
Storage: Store cookies in a container up to 3 days, or freeze up to 3 months.
Nutrition
Calories: 207kcal, Carbohydrates: 46g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Cholesterol: 16mg, Sodium: 74mg, Potassium: 60mg, Fiber: 1g, Sugar: 23g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
