Description
Delight in these Chewy Lemon Poppy Seed Cookies featuring a tender texture, bright lemon flavor, and a sweet poppy seed glaze. Perfectly chewy with a zesty citrus punch, these cookies are an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter (cool room temperature)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 1 tablespoon poppy seeds
Glaze
- 1 cup confectioner’s sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon almond extract
- 1/2 teaspoon poppy seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. This ensures even distribution of leavening agents and salt.
- Prepare Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the fragrant lemon oils, infusing the sugar with bright citrus flavor.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and lemon sugar mixture on medium speed until creamy and smooth, about 2 minutes. Scrape down the sides as needed to fully incorporate.
- Add Eggs and Extracts: Add the large egg and egg yolk to the butter mixture and mix until fully combined. Stir in the vanilla extract, lemon extract, and almond extract for added depth of flavor.
- Combine Wet and Dry Ingredients: With the mixer off, add the dry flour mixture to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough. Gently fold in the poppy seeds by hand.
- Shape Cookies: Roll or scoop the dough into approximately 1 1/2 tablespoon-sized balls and place them on the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set and slightly golden but the centers remain soft for that chewy texture. Remove from oven and let cookies cool on the baking sheet for 5 minutes.
- Cool Cookies: Transfer the cookies to a wire rack to cool completely before glazing, ensuring the glaze adheres properly.
- Make Glaze: In a medium bowl, whisk together the confectioner’s sugar, fresh lemon juice, melted butter, almond extract, and poppy seeds until smooth and well combined.
- Glaze Cookies: Using a spoon, lightly drizzle the glaze over the cooled cookies. Allow the glaze to set before serving. Enjoy your chewy lemon poppy seed cookies!
Notes
- For best texture, do not overmix the dough once the flour is added to avoid tough cookies.
- If lemon zest is not available, finely grated lemon peel can be used as a substitute.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Make sure the butter is at cool room temperature to achieve the perfect creamy texture when creamed with sugar.
- This recipe yields about 32 standard-sized cookies depending on dough ball size.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
