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Lemon Poppy Seed Cookies

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Ingredients Method Notes

Ingredients
  

Cookies
  • 2 3/4 cups flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 3/4 cups sugar
  • 1 tbsp. lemon zest
  • 1 cup unsalted butter room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 1/2 tsp. almond extract
  • 1 tbsp poppy seeds
Glaze
  • 1 cup powdered sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp unsalted butter melted
  • 1/2 tsp almond extract
  • 1/2 tsp poppy seeds

Method
 

  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
  3. In a bowl of a stand mixer, beat the butter and sugar mixture together until creamy and smooth, about 2 minutes. Add the egg and egg yolk and mix until combined. Min in the vanilla, lemon and almond extracts.
  4. With the mixer off, add the dry ingredients. Mix until combined. Stir in the poppy seeds.
  5. Roll the dough into balls. 1 1/2 tablespoons per ball. Place on the prepared baking sheet, 2 inches apart.
  6. Bake for 10-12 minutes or until the edges are set and the centers are still soft.
  7. Remove from oven and let cool on the baking sheet then transfter to a wire rack.
To make the glaze.
  1. In a medium bowl, whisk the sugar, lemon juice, melted butter, almond extract and poppy seeds. Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set.

Notes

Recipe from Two Peas and Their Pod.