Best 6 Lemon Poppy Seed Cookies Recipes

LEMON-POPPY SEED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
• Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

LEMON POPPY SEED COOKIES

Steps:

• In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition., Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough. , Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool., For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended. Spread over cookies. Sprinkle with poppy seeds if desired.

LEMON POPPY SEED COOKIES

Steps:

• In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
• In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
• Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
• Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.

LEMON-POPPY SEED SANDWICH COOKIES

Steps:

• FOR COOKIES:
• Mix flour, salt and baking powder in medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel and extracts. Mix in dry ingredients in 3 additions. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap in plastic; chill 2 hours.
• Preheat oven to 325°F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 21/2-inch-diameter fluted cookie cutter, cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; reroll and cut out more cookies. Chill cookies on baking sheets 15 minutes.
• Bake cookies until edges just begin to color, about 18 minutes. Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool completely. Repeat rolling, cutting and baking with remaining dough. (Can be made ahead. Store in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
• FOR FILLING:
• Beat all ingredients in large bowl until light and fluffy. Spread 2 teaspoons filling over bottom of 1 cookie. Press second cookie, bottom side down, onto filling. Repeat with remaining cookies and filling. (Can be made 2 hours ahead. Cover and chill.)

LEMON-POPPY SEED COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir Muffin Mix, butter and eggs until blended.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 14 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over cookies.

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat oven to 350°F.
• COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
• Beat in the egg and lemon zest.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
• Stir in the poppy seeds with the mixer on low speed.
• Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
• Bake for 11-12 minutes, or until edges are lightly golden.
• Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
• GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
• Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.