Lemon Poppyseed Cookies with a Drizzle
Spring is here and that calls for sunshiney little lemon poppyseed cookies with a bright, tart icing to cap them off. Perfect for teatime!
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
- Stand mixer with paddle attachment
Ingredients
Lemon Poppyseed Cookie Dough
- ½ cup unsalted butter room temperature
- 1 cup pure cane sugar
- 1 large egg room temperature
- 3 tbsp lemon juice room temperature
- ¼ tsp almond extract
- 2 cups all purpose flour
- 1 tbsp poppyseeds
- ½ tsp pink himalayan sea salt
- ½ tsp cream of tartar
Lemon Poppyseed Icing
- ½ cup powdered sugar
- 2 Tbsp lemon juice
- 1 tsp poppyseeds
Instructions
Lemon Poppyseed Cookie Dough
- In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar. Mix in the egg until fully incorporated.
- With the mixer running on low, beat in the lemon juice and almond extract.
- Turn off the mixer, and dump in the flour, cream of tartar, salt, and poppyseeds.
- Slowly mix the dough until fully combined. It'll be fairly thick.
- Cover and refrigerate at least 1 hour or ideally for 24 hours.
- Preheat the oven to 350°F.
- Spoon 1 Tablespoon sized portions and roll them between your palms to form smooth balls.
- Place onto your lined baking sheet, flattening just slightly to prevent rolling.
- Bake for 10 to 12 minutes.
- Cool for 5 minutes on the pan before transferring to a wire cooling rack. Cool completely.
Lemon Poppyseed Icing
- In a small bowl, whisk together powdered sugar and poppyseeds to remove large clumps.
- Continue whisking, and drizzle in the lemon juice until a thick icing forms.
- You can dip the tops of each fully cooled cookie into the icing or you can drizzle it on.
- For a drizzle, transfer to a piping bag. Snip off the tip close to the end for a small drizzle.
- Drizzle each cookie lightly, and let it set for 30 minutes.