Lemon Poppy Seed Cookies (Printable)

Buttery, citrus-infused treats with a delightful crunch from poppy seeds and optional sweet glaze.

# What You’ll Need:

→ Wet Ingredients

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

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1 tbsp poppy seeds

→ Optional Lemon Glaze

11 - 1 cup powdered sugar
12 - 2-3 tbsp lemon juice

# How to Prepare:

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.
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, stirring until just combined.
06 - Drop 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 pan 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.

# Expert Advice:

01 -
  • The texture is absolutely perfect with those tiny little pops of crunch from the poppy seeds in every bite
  • They strike that ideal balance between tangy and sweet without being overpowering or cloying
  • The dough comes together in under fifteen minutes but tastes like something from a fancy bakery
02 -
  • Overbaking these even by a minute makes them dry and sad, so pull them when they still look slightly underdone in the center
  • The glaze is technically optional but honestly makes them look and taste about ten times more impressive
  • Room temperature ingredients incorporate so much better, so take your butter and egg out about 30 minutes before starting
03 -
  • Zest your lemons before juicing them, it's so much easier to handle the fruit when it still has all its juice inside
  • When measuring flour, fluff it up first and spoon it into your measuring cup rather than dipping directly into the container

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