Ingredients
Cookie Dough
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup (50 g) light brown sugar, packed
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
Glaze
- 1 cup powdered sugar, sifted
- 4 tablespoons fresh lemon juice or milk
Instructions
- Preheat oven and prepare pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure even baking and easy cleanup.
- Infuse sugar with lemon zest: In a large bowl, combine the granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for about 20 seconds, releasing the citrus oils for enhanced flavor.
- Cream butter and sugars: Add the light brown sugar and room temperature unsalted butter to the bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add egg and vanilla: Incorporate the egg and vanilla bean paste into the mixture. Mix again for about 20 seconds until just combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet butter and egg mixture. Mix on low speed just until combined. Avoid overmixing to prevent tough cookies.
- Add poppy seeds: Stir in the poppy seeds carefully, mixing just enough to distribute them evenly throughout the dough.
- Portion dough: Use a medium-sized cookie scoop to form 12 equal dough balls. Place 6 balls on each prepared baking sheet, leaving 2 to 3 inches of space between each to allow spreading.
- Bake the cookies: Bake one sheet at a time on the center rack for 9 to 10 minutes. The edges should be set and bottoms slightly golden, while the tops remain pale and slightly puffy. The cookies will deflate slightly as they cool.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes. Then transfer carefully to a wire rack to cool completely to prevent sogginess.
- Prepare glaze: Whisk powdered sugar and fresh lemon juice (or milk) until smooth. Adjust thickness by adding more powdered sugar if too thin or more lemon juice/milk if too thick.
- Glaze the cookies: Drizzle the glaze over the cooled cookies. For extra texture and flavor, sprinkle more poppy seeds on top while the glaze is still wet. Allow glaze to set before serving.
Notes
- Make sure the butter and egg are at room temperature for better mixing and texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Use fresh lemon zest for the best citrus flavor enhancement.
- Glazing is optional, but it adds a pleasant tang and sweetness contrast to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a vegan butter and use plant-based milk in glaze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
