Lemon Poppy Seed Cookie Recipe
A chewy and soft cookie made with a sugar cookie style dough enhanced with poppy seeds and fresh lemon.
Servings: 35 1 cookie
Calories: 159kcal
Ingredients
- 454 grams granulated sugar 2 cups
- 220 grams butter softened (2 sticks)
- 2 teaspoons lemon zest*
- 2 Tablespoons fresh lemon juice
- 2 large eggs
- 424 grams All-purpose flour 3 1/4 cups, spooned and leveled
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt only if using unsalted butter
- 1 Tablespoon poppyseeds
Optional Lemon Glaze
- 2 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
- Cream softened butter and sugar on medium speed with a hand or stand mixer for 3 minutes.
- Add two tablespoons of lemon juice, 2 teaspoons of lemon zest, and 2 eggs to the creamed mixture and beat until thoroughly combined, about 1 minute.
- In a separate bowl combine the flour with the baking powder, baking soda, and salt and give it a quick stir to combine.
- Add the flour mixture to the wet ingredients in thirds, mixing gently (folding) between each addition until just combined. Add the poppy seeds in with the final addition of flour.
- Chill the dough for 1-48 hour(s).
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Use a medium (2 tablespoon or smaller) cookie scoop to portion cookies onto one baking sheet every 2 inches. Return the remaining dough to the fridge.
- Place the sheet on the middle rack in your oven and bake for 12-13 minutes, or until the very bottom edge is just starting to brown.
- Let the cookies cool on the baking sheet for 5 minutes while you portion cookies onto the second sheet. Then transfer baked cookies onto a cooling rack. Repeat the rotation until all the cookies are baked.
Lemon Glaze Instructions
- Make the glaze by whisking the lemon juice into the powdered sugar. Add more lemon juice if it's too thick to drizzle, or more powdered sugar if it appears watery.
- When cookies are completely cool use a fork or piping bag to drizzle the glaze over the top.
- Let set for 1 hour before transferring to a storage container.
- Store glazed or unglazed cookies in an airtight container on the counter for up to 5 days.
Notes
*You'll need two lemons for the correct amount of zest, but only one to get the correct amount of juice for the cookie dough. Use the extra juice to make the optional glaze if desired.
*If using volume measurements (cups), please be sure to fluff the flour and spoon it into your measuring cup, then level the top with a knife to ensure accurate measurements.
*Use two baking sheets to speed the time it takes to bake all the dough and allow each batch to cool on the pan, which is important for them to set correctly.
*Avoid very large cookies, the edges will bake too fast and you'll have underbaked middles.
Nutrition
Serving: 1cookie | Calories: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 86mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg