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 minutes, (PT5M)
- Cook Time: 15 minutes, (PT15M)
- Total Time: 20 minutes, (PT20M)
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. Preheat oven to 350° F.
- 2. In a bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- 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. Add the egg, vanilla, and lemon zest and beat until just incorporated.
- 5. Turn the speed to low and slowly add the flour mixture until the dough comes together.
- 6. Using a lightly floured rolling pin, roll out the dough onto a lightly floured surface until 1/4" thick and even.
- 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. Using a spatula, transfer the cut-outs onto a Silpat or parchment-lined cookie sheet.
- 9. Bake for 15 minutes, rotating the tray from back to front halfway through cooking until the edges just turn golden.
- 10. Cool cookies on a rack.
- 11. To make the icing, stir together the lemon juice and powdered sugar until smooth and ice the cooled cookies.
Comments
Summer~rain
August 23, 2012 at 3:06 am
Valeria
July 13, 2012 at 10:41 pm
catherine
July 16, 2012 at 11:46 am
Nicole
June 29, 2012 at 5:07 pm
catherine
June 29, 2012 at 5:40 pm
Kristine
June 1, 2012 at 7:01 pm
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Leslie Tyssen
May 23, 2012 at 6:45 am
Carmen
May 14, 2012 at 7:51 am
Sandy
May 10, 2012 at 1:41 pm
catherine
May 10, 2012 at 2:42 pm
Jaime
May 8, 2012 at 6:51 pm
Debbi
May 8, 2012 at 3:18 am
grace c.
May 7, 2012 at 11:26 am
Kristi
May 7, 2012 at 9:35 am
Lori @ RecipeGirl
May 7, 2012 at 8:44 am