Ingredients

The following ingredients have 4 Servings
  • LEMON COOKIES:
  • 2 1/3 C. all flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter (softened to room temp)
  • 1 C. sugar
  • 1 egg (at room temp)
  • Zest of 2 lemons
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • 2 tsp. poppy seeds
  • LEMON GLAZE:
  • 1 C. powdered sugar
  • 4-5 tsp. fresh lemon juice

Instruction

  • 1. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  • 2. Whisk flour, baking powder, baking soda and salt together.
  • 3. In a separate bowl, cream the butter and sugar together until light and fluffy, about 2 or more minutes. Beat in the egg (read trick above about how to get a room temp egg FAST), lemon zest, lemon juice and vanilla. Turn the mixer on low and slowly add in the flour mixture and poppy seeds.
  • 4. Scrape the bowl, then mix just until combined.
  • 5. Scoop the cookie dough onto the baking sheets in 1 1/2 tablespoon portions, 2 inches apart.
  • 6. Bake for 10-12 minutes, until the edges are just starting to get golden. Let cool for 3 minutes and then transfer to cooling racks. Let cool completely before glazing.
  • 7. GLAZE: Place powdered sugar in a bowl and then add 4 tsp. of lemon juice. Whisk together and add another tsp if it's too thick. You'll want it thicker than you think if you want to drizzle like mine! Then transfer into a small ziplock bag, seal, snip off a bottom corner and drizzle over your cookies! TIP: Some times if I don't know if my glaze is the right consistency, I'll sacrifice one cookie and drizzle a little over with my whisk and wait a minute to see if it runs off (too thin) or hold's it's shape!