Ingredients for Lemon Poppy Seed Cookies
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 2 tablespoons lemon zest
- All Purpose Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Poppy Seed
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
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How to Make Lemon Poppy Seed Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 tablespoons lemon zest.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 tablespoons poppy seeds.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cookies are completely cool, drizzle the glaze over the top.
- Let the glaze set for about 20 minutes before serving and enjoying your delicious Lemon Poppy Seed Cookies!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
507g
Fat
151g
Carbs
62g
