Iced Lemon Poppy Seed Cookies
Brighten up your dessert table with these luscious Iced Lemon Poppy Seed Cookies, the perfect combination of zesty citrus flavor and delicate crunch. These cookies boast a soft, tender crumb infused with fresh lemon zest and dotted with nutty poppy seeds, creating a sophisticated treat that’s as beautiful as it is delicious. Topped with a glossy lemon icing that adds an extra burst of tangy sweetness, each bite is a refreshing delight. Ready in under 30 minutes, these cookies are easy to make and perfect for spring parties, afternoon tea, or a midweek indulgence. With their vibrant flavor and irresistible glaze, these cookies are sure to impress your friends and family.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 2 pieces large eggs
- 2 tablespoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 280 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 2 tablespoons poppy seeds
- 150 grams powdered sugar
- 2 tablespoons additional freshly squeezed lemon juice (for icing)
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and 2 tablespoons of lemon juice.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Use a cookie scoop or tablespoon to form 1-inch dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake; the centers should remain soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Once the cookies have cooled, drizzle the lemon icing over the cookies or dip the tops of the cookies into the icing for a more pronounced glaze.
Allow the icing to set before serving. Enjoy your Iced Lemon Poppy Seed Cookies!
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 14.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
