Description
These Iced Lemon Poppy Seed Cookies are soft, chewy, and packed with citrusy goodness. Real lemon zest and juice bring a natural brightness to the buttery dough, while poppy seeds add just the right amount of texture.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 tbsp poppy seeds
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this keeps the cookies soft and tender.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle or dip the cooled cookies in the glaze and let them set for about 10 minutes.