Zesty Glazed Lemon Poppy Seed Cookies
These zesty glazed lemon poppy seed cookies feature a perfect balance of tangy lemon and crunchy poppy seeds with tender cracks and a sweet glaze, making them a quick and easy treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- Zest of 2 medium lemons
- 2 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar, for glaze
- 2–3 tablespoons milk or lemon juice, for thinning glaze (use dairy-free milk if preferred)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 3 to 4 minutes.
- Beat in the egg, fresh lemon juice, vanilla extract, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the poppy seeds evenly.
- Drop dough by tablespoonfuls or using a small cookie scoop onto the prepared baking sheet, spacing about 2 inches apart. Gently press each ball down slightly to encourage cracks.
- Bake for 10 to 12 minutes, until edges are lightly golden and tops have tender cracks. Centers may look slightly soft.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack.
- In a small bowl, whisk powdered sugar with 2 to 3 tablespoons milk or lemon juice until smooth and pourable but not too thin.
- While cookies are still warm, drizzle or spread the glaze over each cookie. Let set for about 20 minutes before serving.
Notes
If dough is too soft or sticky, chill in the fridge for 15 minutes before scooping. Use room temperature ingredients for best results. Do not overmix dough to keep cookies tender. Drizzle glaze while cookies are warm for best adhesion and shine. Dough can be refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Fat: 6
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 1.5
Keywords: lemon cookies, poppy seed cookies, glazed cookies, lemon poppy seed, easy cookies, cracked cookies, lemon glaze