Chewy Lemon Poppy Seed Cookies
The ultimate treat for any lemon lover, these Chewy Lemon Poppy Seed Cookies are bursting with bright citrus flavor. Their chewy texture combined with a delightful poppy seed crunch makes them irresistible. Perfect for sharing, these cookies will brighten your day and leave you craving more!
Equipment
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 3/4 cups All-purpose flour spooned and leveled
- 1 teaspoon Baking powder
- 3/4 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 3/4 cups Granulated sugar
- 1 tablespoon Lemon zest
- 1 cup Unsalted butter at cool room temperature
- 1 Large egg
- 1 Large egg yolk
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Lemon extract
- 1/2 teaspoon Almond extract
- 1 tablespoon Poppy seeds
- 1 cup Confectioner’s sugar
- 1 1/2 tablespoons Fresh lemon juice
- 1 tablespoon Unsalted butter melted
- 1/2 teaspoon Almond extract
- 1/2 teaspoon Poppy seeds
Instructions
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Set this mixture aside as it will be added to the wet ingredients later.
- In a small bowl, combine 1 3/4 cups of granulated sugar and 1 tablespoon of lemon zest. Use your fingers to rub these two ingredients together until fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and the lemon sugar mixture together until creamy and smooth, about 2 minutes.
- Add 1 large egg and 1 large egg yolk to the butter mixture. Beat until combined.
- Next, mix in 1 teaspoon of vanilla extract, 1 teaspoon of lemon extract, and 1/2 teaspoon of almond extract, ensuring everything is well combined and fragrant.
- With the mixer off, gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Using a cookie scoop or your hands, roll the dough into balls, each about 1 ½ tablespoons in size. Place them on the prepared baking sheet.
- Bake the cookies for about 10 to 12 minutes or until they are set around the edges but still soft in the center.
- While the cookies cool, prepare the glaze. In a medium bowl, whisk together 1 cup of confectioner’s sugar, 1 1/2 tablespoons of fresh lemon juice, 1 tablespoon of melted butter, 1/2 teaspoon of almond extract, and 1/2 teaspoon of poppy seeds until smooth.
- Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set for a bit before serving.
Notes
- Tip 1: Keep cookies in an airtight container at room temperature for up to 4 days.
- Tip 2: Scoop the cookie dough onto a baking sheet and freeze until solid for up to 3 months.
- Tip 3: Freeze glazed or unglazed cookies in a single layer until solid.