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Lemon Poppyseed Cookies

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What is it about a frosted cookie that makes kids go gaga? I think I could serve Chloe a mud biscuit and if there was icing on it I guarantee she would eat it. But since I'm not in the habit of serving my kids mud (at least not regularly), I've been making these Lemon Poppy Seed Cookies as a special treat. A lot cheaper then the iced cookies sold in the bakery at our local grocery, they're also made with better ingredients than what you will likely find in the pre-packaged varieties. They're soft and sweet with tiny pieces of lemon zest and poppy seeds speckled throughout -- my kids say they look like tiny spots.

Keep a batch of this dough in the fridge and you can quickly roll it out whenever the kids come home from school and you want to bake them a special treat. Frosted or not, these cookies are beyond delicious (though to be clear, Chloe prefers them with icing!).

Lemon Poppy Seed Cookies  (1 Dozen )

  • Prep Time: 5 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
What is it about a frosted cookie that makes kids go gaga? I think I could serve Chloe a mud biscuit and if there was icing on it I guarantee she would eat it. But since I'm not in the habit of serving my kids mud (at least not regularly), I've been...

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 2 teaspoons lemon zest
  • icing:
  • 2 teaspoons lemon juice
  • 1/3 cup powdered sugar

Preparation

  1. 1. Preheat oven to 350° F.
  2. 2. In a bowl, whisk together the flour, baking powder, salt, and poppy seeds.
  3. 3. In the bowl of a standing mixer (or using an electric mixer) cream together the butter and sugar for 3 minutes on medium to high speed, or until light and fluffy.
  4. 4. Add the egg, vanilla, and lemon zest and beat until just incorporated.
  5. 5. Turn the speed to low and slowly add the flour mixture until the dough comes together.
  6. 6. Using a lightly floured rolling pin, roll out the dough onto a lightly floured surface until 1/4" thick and even.
  7. 7. Use cookie cutters to cut out desired shapes (I like to start at one end of the dough and make the cuts close together to utilize all of the dough).
  8. 8. Using a spatula, transfer the cut-outs onto a Silpat or parchment-lined cookie sheet.
  9. 9. Bake for 15 minutes, rotating the tray from back to front halfway through cooking until the edges just turn golden.
  10. 10. Cool cookies on a rack.
  11. 11. To make the icing, stir together the lemon juice and powdered sugar until smooth and ice the cooled cookies.
Lemon Poppy Seed Cookies

Nutrition Information

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Comments






  1. breeats

    August 15, 2013 at 12:28 am

    Do you think you can sub honey for sugar in this recipe?

    • catherine

      August 15, 2013 at 9:50 am

      Yes, just use half the amount of honey

  2. sylwia

    March 26, 2013 at 4:44 pm

    I don’t know what I did wrong but these cookies came out way to dry. It was a nightmare to work the dough. might try to add some sort of liquid next time and also more lemon to the dough.

  3. Summer~rain

    August 23, 2012 at 3:06 am

    they just look so cute

  4. Valeria

    July 13, 2012 at 10:41 pm

    My husband and I have made these a few times – but we’re wondering what we’re doing wrong with the icing. We’re following the recipe, but it seems pretty runny. They still taste great, but we’re wondering if there’s a trick to making the icing thicker. Thanks!

    • catherine

      July 16, 2012 at 11:46 am

      This icing can really be customized to whatever thickness you want it. Just use more powdered sugar or less liquid until you reach your desired consistency!

  5. Nicole

    June 29, 2012 at 5:07 pm

    Is there anyway to cut some of the sugar down or to use agave, applesauce or honey instead. Would it make them taste horrible?

    • catherine

      June 29, 2012 at 5:40 pm

      You can take out the sugar and use 1/3-1/2 cup of honey or agave. Start with the lesser amount and add more to get to a dough consistency! I will change the flavor and texture a bit.

  6. Kristine

    June 1, 2012 at 7:01 pm

    These sound amazing. Think I will have to make some this weekend! Thanks for the recipe

  7. Pingback: Star Cookies, Or How to Have Fun Baking with Your Toddler « All Done Monkey!

  8. Leslie Tyssen

    May 23, 2012 at 6:45 am

    Made these last week! Everyone loved them! I did add a little more zest and juice since I can’t get enough of lemon!

  9. Carmen

    May 14, 2012 at 7:51 am

    I made these for Mother’s Day and they were a huge hit. Thank you so much for a great recipe. :)

  10. Sandy

    May 10, 2012 at 1:41 pm

    I made these today, they were delicious!
    Can I freeze the dough or even the cut out cookies?
    Thanks for a great recipe!

    • catherine

      May 10, 2012 at 2:42 pm

      You can freeze the cut-out cookies on a cookie sheet until they are completely frozen, and then transfer to a freezer bag. To bake: add about 3 minutes to the baking time. Or you can bake the cookies and then freeze them. Just thaw at room temperature and then ice! :)

  11. Jaime

    May 8, 2012 at 6:51 pm

    My Daughter and I made these tonight for “Teacher Appreciation Week” — Hope I have enough to put in gift bags because we keep sampling :)
    Definately going into my “go to” Recipe’s!!!

  12. Debbi

    May 8, 2012 at 3:18 am

    Lovely recipe, made some the other day with and without icing as son doesn’t like icing

  13. grace c.

    May 7, 2012 at 11:26 am

    oooh, perfect snack for mother’s day luncheon at school this week! (and to use up some of my lemons!)

  14. Kristi

    May 7, 2012 at 9:35 am

    Sounds delish! I’ve got everything but the poppy seeds. Think I’ll go get some & make these today with my son.

  15. Lori @ RecipeGirl

    May 7, 2012 at 8:44 am

    I’d prefer them with icing too- yummy!