These soft and chewy lemon poppy seed cookies have the same bright and buttery flavor as their muffin counterparts! My recipe skips the extracts and artificial flavors and gets its flavor from real lemons instead.
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 Tablespoons lemon zest
2 large egg yolks, room temperature preferred
3 Tablespoons lemon juice (fresh squeezed preferred)
3 cups all purpose flour (375g)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ teaspoons poppy seeds
1 ¼ cups powdered sugar (160g)
1 ½ – 2 Tablespoons lemon juice
02:43 Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
03:40 Add egg yolks and lemon juice and stir until well-combined.
05:00 In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
05:57 Gradually add dry ingredients to wet and stir until completely combined.
06:45 Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.
07:05 About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
07:15 Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.
08:12 Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.
08:25 Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.
10:05 Drizzle glaze over cookies. Allow glaze to harden before serving.
When zesting lemons, be sure not to zest too deep! Once you reach the papery white layer (the “pith”) stop zesting. The pith is bitter and doesn’t have the fresh citrus flavor we want. Always zest your lemons before squeezing them.
Once glaze has hardened, store in an airtight container at room temperature for up to 5 days.