Lemon Poppy Seed Cookie Tips
Can you make lemon poppy seed cookie dough in advance?
While this cookie dough doesn’t need to be chilled before baking, you can still make it in advance. Prep the cookie dough and wrap it in storage wrap. Store the cookie dough in the fridge for up to four days.
You can also freeze the cookie dough for up to two months. To do so, shape the dough into a disk or two, wrap it in a layer of storage wrap, and place it in a zip-top bag, airtight container or aluminum foil wrapper for another layer of protection against freezer burn.
Do you need to soak poppy seeds before adding them to the cookie dough?
Some bakers like to soak poppy seeds before using them in poppy seed recipes because it helps soften the texture of the seeds, but this step isn’t necessary for this particular recipe for lemon poppy seed cookies.
Can you use store-bought lemon juice for this lemon poppy seed cookies recipe?
This recipe for lemon poppy seed cookies harnesses flavor from fresh lemons. Both lemon zest and juice are incorporated, so if you don’t have fresh lemons, you can use bottled lemon juice, but keep in mind that the flavor may not be as vibrant since you’re skipping the zest.
How do you get the perfect glaze consistency for lemon poppy seed cookies?
These lemon poppy seed cookies could be enjoyed on their own, but the simple glaze on top takes them to the next level. To make a glaze that perfectly sticks, it’s all about balance. The ratio of confectioners’ sugar to lemon juice is key for proper consistency. If you find that your glaze is too thick to dip each cookie, add a small amount of lemon juice. If it seems too runny, add just a touch of additional confectioners’ sugar.
Ingredients
COOKIES:
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 large egg, room temperature
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons poppy seeds
GLAZE:
1-1/2 cups confectioners’ sugar
6 tablespoons lemon juice
1-1/2 teaspoons poppy seeds
Directions
1
Preheat oven to 350°. Line a baking sheet with parchment paper.
2
In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
3
In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
4
Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
5
Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
6
To make the glaze, whisk together confectioners’ sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.
Nutrition Facts
1 cookie: 249 calories, 9g fat (5g saturated fat), 36mg cholesterol, 169mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.
Step 2: Add the dry ingredients
ADVERTISEMENT
