Lemon Poppy-Seed Glazed Cookies
Bright, zesty, and delightfully crunchy! These Lemon Poppy-Seed Glazed Cookies are bursting with fresh lemon flavor and a sweet tangy glaze.
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon poppy seeds
- 1 cup powdered sugar for the glaze
- 2 tablespoons lemon juice for glaze
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to prepare dry ingredients.
- Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, lemon juice, and lemon zest to the butter-sugar mixture until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the poppy seeds evenly through the dough.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized portions of dough onto the sheet, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
- While cookies cool on a rack, whisk together powdered sugar and 2 tablespoons lemon juice until smooth. Adjust consistency as needed.
- Once cookies are completely cool, drizzle or brush the lemon glaze over the top. Allow glaze to set for at least 15 minutes before serving.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Whisk
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Notes
- Chill dough for 30 minutes before baking to prevent cookies from spreading too much.
- Adjust glaze thickness by adding more powdered sugar or lemon juice as needed.
- Store cookies in airtight container at room temperature up to 4 days; freeze unglazed cookies for up to 3 months.