Lemon Poppy Seed Cookies

Hello, y’all! Try our delicious and fun lemon poppy seed cookie recipe. Slip away as you taste the refreshing lemon taste paired with the sweet sugary cookie. As always, we would love to see and hear from you about how your own delicious creation tag us on our social media or post in the comments below.

Today I wanted to share will y’all a new recipe, a fan favorite of mine is to add fresh fruits to baked items. Yes, it's an easy thing to add a little fruit but it really adds a new level to baked goods. There is nothing like biting into a decadent rich baked good and having that fresh and light flavor of lemon light up your taste buds.

Moving on to the recipe at hand. The lemon poppy seed cookie is so amazing! This recipe has that great classic lemon tartness and the cookies are so soft and refreshing. I hope the wonderfully creamy and sweet milk tea recipe becomes a classic staple in your home that you can share with friends and family. We hope you enjoy it!

Lemon Poppy Seed Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon cornstarch

• 1/2 teaspoon fine salt

• 10 tablespoons unsalted butter, at room temperature

• 1 cup granulated sugar

• 1 tablespoon fresh lemon zest (from about 2 medium lemons)

• 1 large egg

• 1 large egg yolk

• 1 tablespoon honey

• 1 1/2 tablespoons fresh lemon juice

• 2 tablespoons poppy seeds

  For the glaze:

• 1 cup powdered sugar

• 1 tablespoon fresh lemon juice

• Lemon zest, for garnish, if desired

• Poppy seeds, for garnish, if desired

Instructions:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a medium bowl whisk together the flour, baking powder, cornstarch, and salt.

3. In the bowl of an electric mixer, beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. Add the lemon juice and poppy seeds and mix until combined. On low speed, gradually add in the flour mixture until just combined.

4. Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.

5. Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooking racks to cool completely.

Make the glaze:

1. In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Add more sugar or juice as needed. Dip each cookie into the glaze. Sprinkle with more zest and poppy seeds, if desired. Let the glaze set, about 20 minutes.