Description
These soft and chewy lemon poppy seed cookies are bursting with bright, lemon flavor. No artificial extracts here. If you love lemons, do not hesitate to make these. I have a feeling you are going to love them just as much as I do.
Ingredients
Scale
- 1/2 cup (114g) unsalted butter
- 1/2 cup (110g) light brown sugar
- 1/4 cup + 2 tablespoons (78g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 & 1/2 cups + 2 tablespoons (208g) all-purpose flour
- 1 tablespoon poppy seeds
- 2 tablespoons lemon zest (from 2 large lemons)
- 1 tablespoon lemon juice
Lemon Glaze
- 1/2 cup (57g) powdered sugar
- 1 tablespoon lemon juice
Instructions
- Microwave butter in heatproof bowl for 15-20 seconds on high to soften the butter. Add brown sugar and granulated sugar to a medium bowl. Add lemon zest and mix with fingers for a minute to combine. Add butter to bowl and mix until combined.
- Add egg, vanilla extract, and lemon juice and mix until combined.
- Add salt, baking soda, baking powder, flour, and poppy seeds. Mix until just combined. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop.
- Preheat oven to 350° F. Bake for 12-13 minutes. Allow to cool slightly before serving.
Lemon Glaze
- Add ingredients to a small mixing bowl and mix until combined. If too thin for liking, add extra powdered sugar. If too thick for liking, add extra lemon juice.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 18 minutes
- Bake Time: 12
- Category: Dessert
- Cuisine: American
