Lemon Poppy Seed Cookies (Print Version)

Buttery citrus cookies with poppy seed crunch and optional lemon glaze.

# What You Need:

01 - 1/2 cup unsalted butter, softened

02 - 1 cup granulated sugar

03 - 1 large egg

04 - 2 tbsp freshly squeezed lemon juice

05 - 2 tsp lemon zest

06 - 1 tsp vanilla extract

07 - 2 cups all-purpose flour

08 - 1/2 tsp baking soda

09 - 1/4 tsp salt

10 - 1 tbsp poppy seeds

11 - 1 cup powdered sugar

12 - 2-3 tbsp lemon juice

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

02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.

03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.

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

05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.

06 - Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each.

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

08 - Let the cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

09 - For a glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and let set.

01 -

These cookies strike the perfect balance between tangy lemon and buttery sweetness
The poppy seeds add this delightful tiny crunch that keeps every bite interesting
They come together in under 35 minutes from start to finish

02 -

Overmixing the dough will make these tough, so stop as soon as the flour disappears
The cookies continue cooking on the hot pan, so pulling them out when edges are just golden is perfect
Room temperature ingredients prevent the dough from separating and ensure even baking

03 -

Zest your lemons before juicing them so much easier to handle
Roll dough balls in extra sugar before baking for a sparkly crust
Add a drop of lemon extract if you want intense lemon flavor without changing the texture