Iced Lemon Poppy Seed Cookies

READY IN: 30mins
YIELD: 2 dozen




  • 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.