Wednesday, August 3, 2011

Lemon Poppy Seed Cookies

If you love lemon and poppy seed muffins, then you will love these cookies. My little toddler won't eat a chocolate cupcake but he LOVES these cookies. The cookies are good by themselves but then lemon glaze on top makes them great. I would definitely make a double batch because as my husband can't eat just one.

Lemon Poppy Seed Cookies
Serving: about 16 cookies

1 ½ cups all-purpose flour
½ tsp. baking powder
1 tbsp. poppy seeds
¼ tsp. salt
1 egg
8 tbsp. unsalted butter, softened
2/3 cup sugar
2 tbsp. lemon zest (from ~2 lemons)
1 egg

½ cup confectioners' sugar
2-3 tbsp. fresh lemon juice

Preheat the oven to 350°. Line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, poppy seeds, and salt. In a separate bowl, beat the butter and sugar together on med-high speed until light and fluffy. Add the lemon zest and egg and mix until incorporated. Slowly add in the dry ingredients and mix on low speed just until incorporated.

Let the dough chill in the refrigerator for 10 minutes. Drop rounded tablespoon size balls on the cookie sheet. Bake at 350° for 9-11 minutes or the edges are lightly brown. Allow the cookies to cool for 2-4 minutes before transferring to a wire rack.

To prepare the glaze, add the confectioners' sugar to a medium sized bowl. Mix in the lemon juice to the desired consistency. 

After allowing the cookies to cool completely, place the wire racks with the cookies back on the cookie sheets lined with parchment paper. Drizzle glaze on top of the cookies using a spoon or fork. 

Source: adapted from Annie's Eats, originally from Baking Bites

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