Lemon Poppy Seed Cookies
These Lemon Poppy Seed Cookies are the real deal! Bursting with bright lemon flavor, balanced by the subtle crunch of poppy seeds and finished with a sweet, tangy lemon icing. I’ve tested and refined this recipe to make sure it delivers the same fresh-from-the-bakery feel right in your own kitchen.
Servings: 12
Ingredients
- 1 cup salted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 medium lemon, zested and juiced (about 2 tablespoons)
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all purpose flour
- 2 tablespoons poppy seeds
Lemon Icing
- 1 cup powdered sugar
- ½ teaspoon pure lemon extract
- 1-2 tablespoons water
Instructions
- Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg.
- Add the lemon zest, lemon juice, lemon extract and vanilla extract. Beat well until fully incorporated. The dough will look curdled, it's normal.
- Add the baking powder, salt, all purpose flour and poppy seeds. Mix in on low speed just until fully combined.
- Using a ⅓ cup or large cookie scoop, make 12 even cookie scoops and place 6 on each cookie sheet. Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 14-16 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely.
- Once the cookies are completely cooled, in a medium bowl whisk together the icing ingredients: powdered sugar, lemon extract and water until smooth. Start with 1 tablespoon of water and add more if needed to reach desired consistency.
- Dip the top of the cookies in the icing or spread icing on top of the cookies with the back of spoon or an offset spatula. I prefer dipping them, it's faster and leaves the icing a lot smoother.
- Place cookies back on wire rack and let rest until the icing is fully set.
Nutrition
Serving: 1 cookie | Calories: 408kcal | Carbohydrates: 60g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 303mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg
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