Fast Abstract
These gentle and chewy Lemon Poppy Seed Cookies are bursting with vibrant citrus taste, a touch of almond, and a contact of crunch from poppy seeds. Topped with a candy lemon glaze, they’re straightforward to make with no chilling required—good for spring and summer time gatherings, or anytime you’re craving a recent, bakery-style cookie at house.
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The Finest Lemon Poppy Seed Cookies – Gentle, Chewy, and Glazed to Perfection
In case you’ve been baking your means by the cookie recipes on my web site or flipping by my cookie cookbook Let’s Eat Cookies, you understand one factor for positive—I’m critical about cookies. With a whole lot of cookie recipes beneath my belt, I’ve taste-tested, tweaked, and perfected nearly each type of cookie you may think about. So once I inform you that these Lemon Poppy Seed Cookies are wonderful, I imply it.
These cookies are gentle, chewy, and completely bursting with vibrant, recent lemon taste. A touch of almond extract offers them a refined bakery-style edge, and the poppy seeds add the proper little crunch in each chunk. They’re completed with a candy lemon glaze that makes them look pretty much as good as they style (which is saying one thing!).
They’re a complete crowd-pleaser—whether or not you’re baking them for a child bathe, bridal brunch, summer time picnic, or simply since you want a lemony deal with. Actually, these are my oldest son’s all-time favourite cookie—and that’s saying one thing in our cookie-loving family!
Even higher? You don’t have to sit back the dough. Simply combine, scoop, bake, and glaze. Simple, breezy, lemon-squeezy!
Substances You’ll Want
- Unsalted butter: I exploit unsalted butter so I can management the quantity of salt within the recipe. Ensure that the butter is at room temperature so it lotions simply with the sugar.
- Granulated sugar: Sweetens the dough and helps create these irresistibly chewy edges.
- Lemon zest: Packs a punch of lemon taste!
- Egg + egg yolk: The additional yolk provides richness and makes the cookies ultra-chewy and gentle within the heart.
- Lemon extract: It enhances the lemon taste within the cookie. Search for it within the baking aisle by the vanilla extract.
- Vanilla & Almond extract: Vanilla is at all times a should and the almond extract provides a refined nutty taste that pairs fantastically with lemon.
- All-purpose flour: The right base to present the cookies construction with out making them dense.
- Baking powder & Baking Soda: The combo offers the cookies simply the suitable elevate whereas protecting the facilities thick and chewy.
- Salt: Balances the sweetness and enhances all the opposite flavors.
- Poppy seeds: Add a little bit of texture and visible aptitude; don’t skip them!
- For the glaze: You will have confectioner’s sugar, lemon juice, vanilla extract, and almond extract! Makes a clean, candy, citrusy glaze!
Ideas for Good Lemon Poppy Seed Cookies
- Rub the lemon zest & sugar collectively – Earlier than including the butter, use your fingers to rub the zest into the sugar till it’s aromatic and barely damp. This releases the lemon’s pure oils and boosts the flavour in each chunk.
- Measure your flour appropriately – At all times fluff the flour first, then spoon it into your measuring cup and stage it off with a knife. By no means scoop or pack it in—packed flour results in dry, puffy cookies.
- Use recent lemons – Recent zest and juice (for the glaze) give a a lot brighter, cleaner taste than bottled choices.
- Zest earlier than you juice – It’s a lot simpler to zest a complete lemon than a squeezed one!
- Don’t over bake – The cookies ought to be simply barely golden on the sides and gentle within the heart. They’ll proceed to set as they cool.
- Glaze when cooled – Let the cookies cool utterly earlier than glazing, or the glaze will soften and soak into the cookie as a substitute of setting on high.
Chewy Lemon Poppy Seed Cookies
Gentle, chewy Lemon Poppy Seed Cookies made with recent lemon zest, poppy seeds, and a touch of almond extract. Completed with a candy lemon glaze, these cookies are straightforward to make and excellent for any event—no dough chilling required!
For the Cookies:
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter, at cool room temperature
- 1 massive egg
- 1 massive egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 1 tablespoon poppy seeds
For the Glaze:
- 1 cups confectioner’s sugar
- 1 1/2 tablespoons recent lemon juice
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon almond extract
- 1/2 teaspoon poppy seeds
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Preheat oven to 350 levels F. Line a big baking sheet with parchment paper or a silicone baking mat and put aside.
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In a medium bowl, whisk collectively the flour, baking powder, salt, and baking soda. Put aside.
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In a small bowl, mix the sugar and lemon zest. Rub collectively along with your fingers till aromatic.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar combination collectively till creamy and clean, about 2 minutes, scraping down the perimeters of the bowl with a spatula, as essential. Add the egg and egg yolk and blend till mixed. Combine within the vanilla, lemon, and almond extracts.
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With the mixer off, add the dry components. Combine on low till simply mixed. Don’t over combine. Stir within the poppy seeds.
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Roll or scoop the dough into balls, 1 ½ tablespoons per cookie, and place them on the ready baking sheet, 2-inches aside.
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Bake for 10 to 12 minutes or till the cookies are set across the edges, however nonetheless gentle within the heart. Let the cookies cool on the baking sheet for about 5 minutes. Switch to a wire cooling rack and funky utterly.
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Whereas the cookies are cooling, make the glaze. In a medium bowl, whisk collectively the confectioner’s sugar, lemon juice, melted butter, almond extract, and poppy seeds.
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Use a spoon to calmly drizzle the glaze over the cooled cookies. Let the glaze arrange and revel in!
Freezing the dough: Scoop the cookie dough onto a baking sheet and freeze till stable. Switch to a zip-top freezer bag and freeze for as much as 3 months. Bake straight from frozen—simply add a minute or two to the baking time.
Freezing baked cookies: Freeze glazed or unglazed cookies in a single layer till stable, then stack with parchment paper between layers in an hermetic container. They’ll keep recent for as much as 3 months.
Energy: 156kcal, Carbohydrates: 23g, Protein: 2g, Fats: 7g, Saturated Fats: 4g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 2g, Ldl cholesterol: 27mg, Sodium: 75mg, Potassium: 32mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 204IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
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