Lemon-Poppy Seed Cookies

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
1 hr 50 min
Cook:
15 min

Yield:
24 cookies
Level:
Easy

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 2 to 3 tablespoons fresh lemon juice
  • 1 1/2 cups confectioners' sugar
  • Nonpareils, for decorating
Directions
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.

  • Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

  • Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

  • Photograph by Ryan Dausch


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    Recipe courtesy of Food Network Kitchen