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 Poppyseed Cookies
- Preheat oven to 350° F.
- In a bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- 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.
- Add the egg, vanilla, and lemon zest and beat until just incorporated.
- Turn the speed to low and slowly add the flour mixture until the dough comes together.
- Using a lightly floured rolling pin, roll out the dough onto a lightly floured surface until 1/4″ thick and even.
- 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).
- Using a spatula, transfer the cut-outs onto a Silpat or parchment-lined cookie sheet.
- Bake for 15 minutes, rotating the tray from back to front halfway through cooking until the edges just turn golden.
- Cool cookies on a rack.
- To make the icing, stir together the lemon juice and powdered sugar until smooth and ice the cooled cookies.