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–+ servings

Lemon and Poppy Seed Cookies

These Lemon and Poppy Seed Cookies are perfectly soft and chewy cookies. They combine zesty brightness from the lemon with the nutty flavor of the poppy seeds. They are topped with a subtle glaze of lemon icing for extract lemon flavor and sweetness. These cookies are easy to bake and are ready to be enjoyed within 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 11 cookies
Calories 240 kcal

Equipment

Ingredients
 
 

LEMON POPPY SEED COOKIES

  • 200 g granulated sugar
  • 1 tablespoon lemon zest
  • 110 g butter room temperature
  • 1 large egg (59-60 g)
  • 1 teaspoon vanilla extract
  • 210 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon poppy seeds
  • ½ teaspoon salt

LEMON ICING

  • 50 g powdered sugar
  • 1-2 teaspoon lemon juice

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

LEMON POPPY SEED COOKIES

  • Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper.
  • In a bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand.
    200 g granulated sugar, 1 tablespoon lemon zest
  • Add the butter and mix it together for 3 minutes on medium-high speed in a stand mixer using the paddle attachment.
    110 g butter
  • Scrape down the sides of the bowl and add the egg and vanilla extract and mix until combined.
    1 large egg, 1 teaspoon vanilla extract
  • In a separate bowl, stir together flour, baking powder, baking soda, poppy seeds and salt. Add the dry ingredients and mix at low speed until combined.
    210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon poppy seeds, ½ teaspoon salt
  • Using a medium size cookie scoop (2,5 tbsp/ 1.33 ounce cookie scoop, 53 g each), scoop out 6 cookies at a time per prepared baking sheet. Bake one baking sheet at a time for 10-11 minutes.
  • Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

LEMON ICING

  • Stir together the powdered sugar and lemon juice until smooth. Drizzle it over the cookies and they ready to be served.
    50 g powdered sugar, 1-2 teaspoon lemon juice

Nutrition

Calories: 240kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 246mgPotassium: 37mgFiber: 1gSugar: 23gVitamin A: 272IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword cookies, lemon, poppy seeds
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