Lemon-Poppy Seed Cookies

These tender lemon–poppy seed cookies deliver bright citrus flavor, buttery texture, and a sweet iced finish accented with candie zest and poppy seeds.

Recipe Information

Total Time:

Yield:

30 cookies

Ingredients

¼ cup fresh lemon juice

1 cup unsalted butter, softened; divided

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1½ cups granulated sugar, divided

3½ teaspoons lemon zest, divided

1 large egg, room temperature

2 teaspoon pure vanilla extract

1 tablespoon poppy seeds, plus additional for garnish

1 recipe Royal Icing

1 recipe Candied Lemon Peel

Directions

Preheat oven to 375°F. In a small saucepan, bring lemon juice to a simmer over medium heat; simmer until reduced by half. Add ½ cup butter and stir until melted. Remove from heat.
In a small bowl, whisk together flour, baking powder and salt; set aside. In a large mixing bowl, beat remaining ½ cup butter, 1 cup sugar and 1½ teaspoons lemon zest until light and fluffy. Add egg and vanilla; beat until combined. Reduce speed to low and add the flour mixture, beating just until combined. Stir in 1 tablespoon poppy seeds.
In a small shallow bowl, combine remaining ½ cup sugar and remaining 2 teaspoons lemon zest. Shape dough into 1- to 1½-inch balls. Roll balls in sugar-lemon mixture. Place balls 2 inches apart on ungreased cookie sheets. Using the bottom of a glass dipped in the sugar-lemon mixture, flatten dough balls to ¼-inch thick.
Bake for 10 to 11 minutes or just until edges are very lightly brown. Transfer cookies to wire racks; cool completely.
Frost cooled cookies with icing. Garnish with additional poppy seeds and Candied Lemon Peel. Let stand until set. Store in airtight container up to 1 week.

Lemon-Poppy Seed Cookies

Recipe Information

Ingredients

Directions

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Lemon-Poppy Seed Cookies

Recipe Information

Ingredients

Directions

More Recipes

Related Categories