Iced Lemon Poppy Seed Cookies
These iced lemon poppy seed cookies are buttery and soft and full of lemon flavour from both the cookie and the lemon glaze. Perfect for a simple summery cookie.
Ingredients
- 2 3/4 cups (330g) all purpose flour
- 2 tbsp (20g) poppy seeds
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cups (260g) granulated sugar
- Zest from 2 lemons
- 1 cup (226g) unsalted butter (room temperature)
- 1 large egg
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Glaze
- 1 cup (140g) icing sugar
- 3 tbsp lemon juice
Instructions
- In a medium mixing bowl, combine the flour, poppy seeds, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, add the sugar and lemon zest. Rub the zest into sugar with your fingers until it feels like wet sand. Add the butter and beat for about 3 minutes. Add the egg mixing until combined. Then mix in the vanilla and lemon juice until well combined.
- Add the dry ingredients into the butter mixture and mix on medium low speed until combined. Cover the bowl and place in the fridge for a minimum of 2 hours and up to 48 hours.
- Line or spray a baking sheet and preheat the oven to 350℉. Scoop 2 tbsp size cookies and ensure they're at least 2 inches apart on the pan. Bake for 8-10 minutes or until the edges have just started to set. Allow to cool for a couple minutes on the pan and then transfer to a wire rack.
- While the cookies cool, in a small mixing bowl, add the icing sugar and lemon juice to make the glaze. Stir together until combined and set aside.
- Once the cookies are cooled, drizzle the glaze over the cookies using a piping bag or just a spoon. Store in an airtight container for up to 2 days and enjoy!
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