Lemon Poppy Seed Cookies (Printable)

Zesty, soft-baked cookies with fresh lemon and poppy seed crunch.

# What You'll Need:

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

07 - 2 cups all-purpose flour

08 - 1/2 teaspoon baking soda

09 - 1/4 teaspoon salt

10 - 1 tablespoon poppy seeds

11 - 1 cup powdered sugar

12 - 2-3 tablespoons lemon juice

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.

03 - Mix in egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.

04 - In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.

05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.

06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.

07 - Bake for 10-12 minutes until edges are lightly golden.

08 - Let cookies rest on baking sheet for 2 minutes, then transfer to wire rack to cool completely.

09 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and allow to set.

01 -

These cookies strike that perfect balance between bright citrus and comforting sweetness without being cloying
The poppy seeds add this tiny little crunch that makes every bite interesting and keeps you coming back for just one more

02 -

Overmixing once you add the flour will make these cookies tough so stop as soon as the flour disappears
The dough might seem slightly thicker than expected but that is exactly what keeps these from spreading too thin

03 -

Chill the dough for 30 minutes if you want thicker cookies that hold their shape even better
A microplane grater gives you the finest zest without any bitter white pith getting mixed in