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Lemon-Poppy Seed Cookies

This recipe yields delightful lemon-poppy seed cookies with a tender crumb and a bright citrus glaze. It involves creaming butter and sugar, incorporating dry ingredients, baking until lightly golden, and finishing with a zesty lemon glaze and nonpareils.
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Cook Time 30 minutes
Total Time 2 hours 20 minutes
Course Snack
Cuisine American
Calories 947.1 kcal

Equipment

  • 1 Stand Mixer or Hand Mixer
  • 2 Baking Sheets
  • 2 Cooling Racks
  • 1 Medium Bowl
  • 1 Whisk

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 2 to 3 tablespoons fresh lemon juice
  • 1 1/2 cups confectioners' sugar
  • Nonpareils for decorating

Instructions
 

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
  • Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

Notes

Ensure butter is truly at room temperature for optimal creaming with sugar; this creates a light, fluffy cookie. Be careful not to overmix the flour once added, as it can develop gluten and lead to tough cookies. For the glaze, adjust lemon juice gradually to achieve a spreadable, not watery, consistency. Freshly grated lemon zest is crucial for vibrant flavor. Rotate baking sheets halfway through for even baking, preventing one rack from getting too much heat. Allow cookies to cool completely before glazing to prevent the glaze from melting.