Description
Delicious lemon poppyseed cookies topped with a sweet icing and garnished with poppyseeds.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppyseeds
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg, room temperature
- 2 cups (228 g) confectioners sugar
- 3–4 tablespoons lemon juice
- 2 teaspoons lemon zest
- poppyseeds for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mat or lightly grease with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down the bowl as needed.
- Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
- Using a cookie scoop or tablespoon, portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
- Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
- In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Top with additional poppyseeds.
Notes
- For more intense lemon flavor, you can add extra lemon zest to the icing.
- Cookies will stay fresh in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg