Total Time
30mins
Prep 15 mins
Cook 15 mins

Light and addictive--family favorites! I'm not sure where the recipe comes from, but these certainly are good:)

Ingredients Nutrition

Directions

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

5 5

These cookies are perfect with iced tea and hot weather! The combination of lemony sweet cookie and tart glaze is wonderful. I got a bit "zesty", so mine were a bit more tangy. We loved these, and thank you for sharing.

5 5

These are my new favorite cookie - light, lemony and delicious!! I made the recipe as written - no changes and they were perfect. Thanks for sharing.

4 5

I made these today but changed some stuff... Let me first say tho that the kids really liked them.

Okay, so I doubled the recipe and used 12 packets of Splenda and 3 T of honey instead of the granulated sugar. It was really thick so I used 3 eggs instead of 2 (in the double batter recipe). It was still thick enough that i literally used my hands and kneaded the batter Seeing that they didn't spread at all, the next tray I pressed them down a bit and basicly molded a cookie shape. They were perfect. Not too sweet, not too lemony, just really good. And again, the kids thought they were great with no sugar! :) I'll post a pic if I can.
thanks JDG for the recipe!