Lemon Poppy Seed Cookies
With fresh lemon zest, lemon juice and poppy seeds, these tender lemon poppy seed cookies are sure to add a splash of sunshine to any day.
Prep time:
Cook time:
Serves: 12
Calories per serving: 228
Ingredients:
Cook time:
Serves: 12
Calories per serving: 228
COOKIES:
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 large egg, room temperature
1 1/2 cups 1-1/2 all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons poppy seeds
GLAZE:
1 1/2 cups confectioners' sugar
6 tablespoons lemon juice
1 1/2 teaspoons poppy seeds
Directions:
Preheat the oven to 350°F. Line a baking sheet with parchment. In a large bowl, cream the butter and sugar until pale and fluffy, three to five minutes. Beat in the lemon zest, lemon juice and egg.
In another bowl, combine the flour, poppy seeds, salt, baking powder and baking soda. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
Using a 2-inch cookie dough scoop, divide the dough and it shape into balls. Flatten each cookie dough ball slightly before placing the cookies on the prepared baking sheet, 2 inches apart.
Bake the cookies until the edges are lightly golden brown, 12 to 13 minutes. Remove the baking sheet from the oven and leave the cookies to cool on the sheet for five minutes before removing them to a wire rack to cool completely.
Whisk together the confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze and let them set before serving.
Source: tasteofhome.com
In another bowl, combine the flour, poppy seeds, salt, baking powder and baking soda. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
Using a 2-inch cookie dough scoop, divide the dough and it shape into balls. Flatten each cookie dough ball slightly before placing the cookies on the prepared baking sheet, 2 inches apart.
Bake the cookies until the edges are lightly golden brown, 12 to 13 minutes. Remove the baking sheet from the oven and leave the cookies to cool on the sheet for five minutes before removing them to a wire rack to cool completely.
Whisk together the confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze and let them set before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.