Ingredients for Iced Lemon Poppy Seed Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Egg
- 2 tablespoons lemon zest
- 3 cups all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
- Poppy Seed
- 2 cups powdered sugar
- Fresh Lemon Juice
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How to Make Iced Lemon Poppy Seed Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Add more milk if needed to reach desired consistency.
- Once the cookies are completely cool, drizzle the icing over the top.
- Enjoy your delicious Iced Lemon Poppy Seed Cookies!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
504g
Fat
151g
Carbs
62g
