Ingredients
Method
- Preheat your oven to 350°F. Line your baking sheets with parchment paper or silicone baking mats.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment or an electric hand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and mix until fully incorporated. Scrape down the bowl as needed.
- Add the lemon zest and lemon juice, mixing until well combined. Scrape the bowl once more.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the poppy seeds and mix on low speed until evenly distributed.
- Using a small cookie scoop (about 1 tablespoon), scoop dough onto the prepared baking sheets, leaving 2 inches between cookies. Bake for 9-11 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the melted butter, powdered sugar, and lemon juice until smooth. Dip the tops of the cooled cookies into the glaze, allowing the excess to drip off. Set the cookies aside to let the glaze firm up.
Nutrition
Notes
These cookies are a sweet treat with a tangy twist, making them perfect for afternoon tea or a light dessert.