Lemon Poppy Seed Cookies Recipe
Lemon Poppy seed Cookies!
Soft and crumbly lemon poppyseed cookies with a light and creamy lemon poppyseed thick glaze topped with a lemon slice!!
Background
As spring approaches I have been craving a sweet and fruity cookie with a pop of pastel coloring to get me in the mood for the upcoming warmer weather. These soft and crumbly lemon poppy seed cookies with a sweet and sour lemon poppy seed thick and creamy glaze topped with a thick lemon slice are perfect for this craving.
The tangy and sugary lemon flavor mixed with the flaky flour crust and the crunch from the sprinkle of poppy seeds creates a scrumptious clash of flavors for the most refreshing batch of cookies.
What makes it unique
What sets my recipe apart from the others is excluding lemon extracts or curds by only using fresh lemons. As well as adding in a splash of almond extract for a softer, fresher cookie flavor. However, this step is completely optional!
What you will need:
Butter- Salted or unsalted will do just make sure to soften the butter either by leaving it on the counter until easily spreadable or (what I prefer) nuking my cold butter in the microwave for about 15 seconds.
Egg- Any eggs will do just make sure to leave them out for a bit so the eggs are room temperature (make sure to scoop out any egg shells that have fallen into the mixture!)
Vanilla- Two teaspoons of pure vanilla extract are needed for the cookies and one teaspoon for the frosting.
Almond Extract- Similar to the vanilla only 1/2 teaspoon is needed!
Flour- All-purpose flour is recommended for this recipe which I severely recommend for any cookie recipe for the least crumbly and most chewy cookies.
Baking Soda- I recommend the Arm & Hammer brand.
Baking Powder- Any brand of baking powder will do just make sure not to mix up baking powder and baking soda measurements ( I have done that too many times to count).
Salt- Any regular salt will do but I prefer kosher sea salt as it balances the sweetness of the cookies wonderfully. If using salted butter you can leave the extra salt out so as to avoid salt overload!
Powdered Sugar- Any brand of your trusty confectioner’s sugar will do.
Lemons- I used about 4 whole lemons for this recipe.
Poppy Seeds- Only about 3 Tablespoons of Poppy Seeds are needed for this recipe.
Vegetable Oil- Any brand will do only 1/4 cup is needed.
Q&A about these cookies:
How long do these cookies take to make?
Total time I would say about an hour including prep, cook, cool, and assembly time.
Can I store these cookies in the fridge/freezer?
Of course! I personally prefer my cookies chilled in the fridge. When storing in the freezer make sure to leave them at room temp for at least an hour before serving.
How many cookies does this recipe yield? Can I make smaller cookies?
This recipe makes 12 cookies when using a large cookie scooper (3 tbsp). Of course, you can! To make about 24 small cookies use a small cookie scooper and bake them for about 8 minutes or until crispy on the bottom and edges.
Recipe
Cookie Base
2 cups of all-purpose flour
2 tablespoons poppy seeds
3/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of kosher sea salt
1/2 cup of unsalted butter softened
1 cup of powdered sugar
The juice of 2 lemons
1 Large egg
1/4 cup vegetable oil
1 teaspoon of Pure Vanilla extract
1/2 teaspoon of almond extract (optional)
Lemon Glaze
1/2 cup of unsalted butter (softened)
2 and 1/2 cups of powdered sugar
The juice of one large lemon
1/4 teaspoon of pure vanilla extract
1/8 teaspoon of kosher sea salt
1/2 tablespoon of poppy seeds
Notes:
*Let cool on a wire rack for 20-30 minutes or I prefer letting them cool for 5 mins then placing in the fridge to cool completely for another 5-10 min.
Prep time: 20 min Cook time: 10 min
Cool time: 20 min
Servings: 12
Instructions
In a medium bowl whisk together the 2 cups of flour, 2 tbsp of poppy seeds, 3/4 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt.
In the bowl of a stand mixer fitted with the beater attachment beat together the 1/2 cup of butter, 1 cup of powdered sugar, and the juice of 2 large lemons until creamy and fluffy.
Add in 1 large egg, 1/4 cup of vegetable oil, and the extracts. Scrape the sides once fully combined.
Slowly add in the dry ingredtients stirring on a low speed until fully incorporated.
Scoop out dough balls using a large cookie scooper, roll into balls, and place on a prepared baking sheet spaced evenly as to not run together.
Bake the cookies for 10 minutes in a 350F preheated oven or until golden brown on the bottom.
Allow cookies to cool for about 20 minutes (see notes).
In a stand mixer with the beater attachement cream together the 1/2 cup of butter and the juice of 1 large lemon until smooth.
On low speed add in powdered sugar until fluffy. Increase the mixer speed and add in 1/4 tsp of vanilla, 1/8 tsp of salt, and 1/2 tbsp of poppy seeds. Stir until smooth.
Once cookies are cool scoop out equal scoops of buttercream onto each cookie and smooth out with a spatula. Optional slice up a large lemon and place small slices upon the frosted cookie for decoration. Repeat for each cookie.
Allow cookies to chill before serving.
