Lemon Poppyseed Cookies
Calling all lemon lovers with these lemon poppyseed cookies are soft and chewy and topped with a tangy lemon glaze. The cookie dough comes together in minutes and is made with fresh lemon juice and lemon zest, and lots of crunchy poppyseeds!
Servings: 24 cookies
Calories: 209kcal
Ingredients
For The Cookies:
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 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
For The Icing:
- 2 cups (228 g) confectioners sugar
- 3-4 tablespoons lemon juice
- 2 teaspoons lemon zest
- poppyseeds for garnish
Instructions
- Preheat and prepare cooking sheets. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
- Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Set aside. 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt
- Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter, 1 ¼ cups (250 g) granulated white sugar
- Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed. 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest
- Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
- Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
- Bake and cool the cookies. 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.
- Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Top with additional poppyseeds. 2 cups (228 g) confectioners sugar 3-4 tablespoons lemon juice 2 teaspoons lemon zest
Video
Notes
- Make ahead/Storage: You can make the dough up to 2 days ahead of time, and keep covered in the fridge. Let sit at room temperature for several minutes before scooping. Keep stored at room temperature, covered for up to 5 days.
- Freezing: You can freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
- Lemon flavor: If you want more lemon flavor, you can add 1/2 teaspoon lemon extract to the cookie dough.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 76mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg