Lemon-Poppy Seed Cookies
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 142
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 55
- Total: 2 hr 20 min
- Active: 30 min
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.