Lemon Poppy Seed Cookies. Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Top with a teaspoonful of dough. Remove to wire racks to cool. For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended.

Our Soft Lemon Poppy Seed Cookies are packed with lemon zest and poppy seeds for a tangy flavor that instantly makes you feel light-hearted. Plus those Poppy Seeds give these cookies a wonderful pop of color! These drop-style cookies take very little effort to prepare and retain their tender texture for days. You can have Lemon Poppy Seed Cookies using 22 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lemon Poppy Seed Cookies

You need of FOOD INGREDIENTS.
It's 1 1/4 cup of sugar.
Prepare 1 cup of butter.
Prepare 2 of eggs.
You need 1/4 cup of light corn syrup.
You need 1 tbsp of grated lemon peel.
It's 1 1/2 tsp of lemon extract.
It's 1 tsp of vanilla extract.
It's 3 cup of all-purpose flour.
You need 2 tbsp of poppy seeds.
You need 1 tsp of ground ginger.
Prepare 3/4 tsp of baking powder.
It's 1/2 tsp of salt.
You need 1/2 tsp of baking soda.
Prepare of TOOLS.
Prepare 1 of Fork & Spatula.
It's 1 large of Bowl.
You need 1 of Plastic Wrap.
You need 1 of Waxed Paper.
Prepare 1 of Fluted Round Cookie Cutter.
It's 1 of Greases Baking Sheets.
It's 1 of Wire Racks or Refrigerated Dinner Plates.

Add the lemon juice and poppy seeds and mix until combined. On low speed, gradually add in the flour mixture until just combined. The Lemon Poppy Seed cookies are soft, tender, and bursting with lemon flavor in every bite. You will love the addition of poppy seeds and the sweet lemon glaze takes the cookies over the top!

Lemon Poppy Seed Cookies step by step

In a large bowl, cream sugar and butter until light and fluffy. Beat in the eggs, corn syrup, lemon peel, and extracts. Combine the remaining ingredients; gradually add to the creamed mixture and mix well..
Shape into three balls, then flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour or until firm..
Roll each portion of dough between two sheets of waxed paper into 1/8-in. thickness. Cut with a floured 2 1/2-in. fluted round cookie cutter. Using a floured spatula, place 1 in. apart on greased baking sheets. Reroll scraps if desired..
Bake at 350°F for 6-8 minutes or until edges are golden brown. Cook for 2 minutes before removing from pans to wire racks..

The cookies are perfect for parties, showers, or every day dessert. They were the perfect treat for Josh's birthday! Tips for Lemon Poppy Seed Cookies: Bake these cookies on a baking sheet with parchment paper or a silicone mat to prevent. These lemon poppy seed cookies are everything cookies should be. Soft baked, melt in your mouth, lemony, sweet, tangy, fluffy, arguably the best cookies I've ever had.