Lemon Poppy Seed Cookies
Tart lemon zest and crunchy poppy seeds dance in a soft cookie, all tied together with sweet and tangy lemon icing.
Servings: 36 cookies
Equipment
- cookie scoop
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1¼ cups white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Icing
- 3 cups powdered sugar, sifted
- ¼ cup lemon juice
- 2 tablespoons milk
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- lemon garnish
Instructions
Cookies
- Preheat oven to 375°F and lightly grease two baking sheets. Set aside.
- In a large bowl, cream butter and sugar until combined well. Add vanilla, lemon juice, lemon zest, and egg. Beat until light and fluffy.
- In another bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
- Add dry ingredients to wet ingredients and mix on low until just combined.
- Scoop dough into 1½ inch balls using a medium cookie scoop and place on prepared baking sheets.
- Bake for 9-11 minutes, or until the edges look lightly browned.
Icing
- Make icing by mixing powdered sugar, lemon juice, milk, zest, and vanilla until combined. Ice cookies with a spatula once cookies have cooled.
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg