Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter, at cool room temperature
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 1 tablespoon poppy seeds
For the Glaze:
- 1 cup confectioner’s sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon almond extract
- 1/2 teaspoon poppy seeds
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat and set it aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. This ensures all leavening agents and seasoning are evenly distributed.
- Infuse Sugar with Lemon Zest: In a small bowl, mix the granulated sugar with lemon zest by rubbing them together with your fingers until the sugar is fragrant and infused with lemon aroma.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and the lemon-infused sugar together until the mixture is creamy and smooth, about 2 minutes. Be sure to scrape down the sides of the bowl as needed.
- Add Eggs and Extracts: Mix in the large egg and egg yolk until combined. Then add the vanilla extract, lemon extract, and almond extract, blending well to incorporate all flavors.
- Add Dry Ingredients and Poppy Seeds: Turn the mixer off. Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined—avoid overmixing for tender cookies. Fold in the poppy seeds gently.
- Shape Cookies: Using a cookie scoop or spoon, portion out 1 ½ tablespoons of dough per cookie, rolling into balls if desired. Place them about 2 inches apart on the prepared baking sheet for even baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set and lightly golden, but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before glazing, ensuring the glaze adheres properly.
- Prepare the Glaze: In a medium bowl, whisk together confectioner’s sugar, fresh lemon juice, melted unsalted butter, almond extract, and poppy seeds until smooth.
- Glaze Cookies: Use a spoon to drizzle the lemon glaze lightly over the cooled cookies. Let the glaze set before serving to enjoy the perfect balance of flavors and textures.
Notes
- Make sure the butter is at cool room temperature for easy creaming and better texture.
- Do not overmix the dough once the dry ingredients are added, as this can lead to tough cookies.
- The glaze should be applied only when cookies are fully cooled to prevent it from melting and sliding off.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra zing, add a bit more lemon zest to the dough or glaze according to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
