I have a confession to make.
A new cookie has entered my life. And I love it. Like top-ten love it. Maybe even top-five?
Here’s the thing. It doesn’t have chocolate in it. Not a speck. What’s wrong with me???
But there is just something about this cookie that is perfect. It’s the buttery shortbread cookie that has just the right texture. It’s the lemony tart flavor that cuts through the sweet shortbread. It’s the slight crunch of the poppyseeds between your teeth. It’s the tangy sweet glaze juuuust dribbled across the top to add that little something extra.
Okay, I’m in love. Seriosuly – these are a perfect cookie for summertime. Please make them. Thanks.
Lemon Poppyseed Cookies
adapted from Baking Bites
1/2 cup butter, softened
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppyseeds
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.
In a small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and mix until just combined, then stir in poppyseeds. Drop by 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set and just begin to brown at the edges (the bottoms may be lightly browned, but not the top of the cookies)
Cool for 1-2 minutes on the baking sheet, then remove to a wire rack to cool before glazing.
1/2 cup confectioners’ sugar
2-3 tbsp lemon juice
Whisk together juice and sugar until icing is a smooth, pourable consistency. Add additional juice if yours is too thick to drizzle easily or additional sugar if it is too thick. (Note: I used about 3/4 cup of confectioners’ sugar)
Drizzle over cookies. Tip – leave them on the cooling rack and put your parchement paper from baking underneath to catch the drips! Cookies should not be hot, but it is ok if they are not completely at room temperature before frosting.
Cookies must be cooled to room temperature before being stored.