Lemon Poppy Seed Cookies
These not-too-sweet, crispy lemon poppy seed cookies are so pretty with a drizzle of fresh lemon glaze. They make a perfect cookie to add to your dessert tray for a tea party or cookie exchange.
Ingredients
For the Lemon Poppy Seed Cookies:
- 2 1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 2 tablespoons poppy seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter softened
- 1 cup sugar
- 2 teaspoons lemon zest
- 1/4 cup extra virgin olive oil
- 1 egg
- 2 tablespoons fresh lemon juice
For the Lemon Glaze:
- 1 tablespoon fresh lemon juice
- 3/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Whisk together the flour, cornmeal, poppy seeds, baking soda, and salt in a large mixing bowl.
- Add the softened butter, sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium speed until well combined.
- Add the olive oil, egg, and lemon juice to the mixer. Mix until the batter is pale and well combined. Scrape down the sides of the bowl.
- Add the flour mixture to the mixer running on low speed. Mix the dough until just combined, it will be very thick.
- Use a large table spoon to drop balls of cookie dough on to the prepared baking sheet. Gently press the tops to form a disc shape.
- Bake the cookies for 12 minutes. They will seem underdone, but will firm up once cooled. Let them rest on the pan for a minute and then transfer them to a wire rack to cool completely before glazing.
- Whisk together the fresh lemon juice and powdered sugar. The icing should be thick enough to pour off a fork in ribbons. Use the fork to drizzle the icing over the cookies and let them set for 30 minutes - 1 hour before storing.