Lemon Poppy Seed Cookies (Printable)

Buttery lemon cookies with poppy seed crunch, glazed to perfection

# What You'll Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons lemon zest
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1 tablespoon poppy seeds

→ Optional Lemon Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
03 - Beat in egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each.
07 - Bake for 10-12 minutes until edges are lightly golden.
08 - Let cookies cool on the pan for 2 minutes before transferring to a wire rack.
09 - Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and let set.

# Expert Suggestions:

01 -
  • They strike that perfect balance between tangy and sweet without being cloying or heavy
  • The dough comes together in under fifteen minutes, but they taste like you spent all afternoon fussing
02 -
  • Overbaking is the enemy here, pull them when edges are just barely golden
  • The glaze needs to be thick enough to stay put but thin enough to drizzle, adjust accordingly
03 -
  • Room temperature ingredients create the best texture, so plan ahead and set everything out an hour before baking
  • Weigh your flour if you can, it's the most accurate way to get consistent results every time

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