PHOENIX — Lemon Poppy Seed Cookie Recipe
For the cookie:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter (roomtemperature)
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In a medium bowl mix together the flour, baking powder, and salt.
In a separate bowl, use a mixer to beat butter, vanilla extract, sugar, eggs, and lemon zest for approximately 2-3 minutes. Add the lemon juice and poppy seeds and mix until combined. On low speed, gradually add in the flour mixture until just combined.
Scoop dough into 1 1/2 tablespoon-sized balls and place onto baking sheets, spacing 2 inches apart, pressing gently on dough to slightly flatten into puck shape.
Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet before removing and adding lemon drizzle.
For the lemon drizzle:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice
In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Add more sugar or juice as needed until desired consistency forms. Drizzle glaze over cookies to your heart's delight!