Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed light brown sugar (50g)
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 ½ cups all-purpose flour (300g)
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon salt (2.5g)
  • ¼ cup poppy seeds (30g)
  • 1 cup powdered sugar (120g)
  • 2-3 tablespoons fresh lemon juice (30-45ml)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the poppy seeds.
  6. Cover the dough and refrigerate for at least 30 minutes to prevent spreading.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to achieve your desired consistency.
  12. Drizzle the glaze over the cooled cookies. Let the glaze set before serving. Now, you can enjoy your delicious lemon poppy seed cookies.