Lemon-Poppy Seed Cookies

  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 30 min
  • Yield: about 24 cookies
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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

  1. 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.
  2. 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.
  3. 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.
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