Lemon Poppyseed Cookies

By Maverick19

Ingredients

• 2 cups all purpose flour
• 2 Tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 10 Tbsp unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 Tbsp plus 1 tsp finely grated lemon zest
• 2-3 Tbsp fresh squeezed lemon juice
• 1 1/2 cups confectioners' sugar
• nonpareils, for decorating, if desired

Preparation

Step 1

1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. 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 Tbsp 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.
2. 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, 15-20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
3. 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, if desired, and let set, about 20 minutes.