Lemon Poppy Seed Cookies with Lemon Glaze

5 from 1 vote

These lemon poppy seed cookies are seriously lemony, sweet, chewy and just flat out addictive!

Cook Time45

Total Time45

Course: Dessert, Holiday Baking

Cuisine: American

Servings: Cookies

Calories: 143kcal

Author: Jessica

Preheat the oven to 350°F. In a small bowl sift together the flour, poppyseeds, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter on medium speed until smooth, about 2 minutes. Add the sugar, egg, lemon extract, vanilla, and lemon zest. Beat on medium speed until silky smooth. Add the dry ingredients, and mix on low speed until combined.
Using a cookie scoop, scoop out the cookie dough and roll into a ball. Place on a cookie sheet, leaving 3”-4” between each cookie. Bake cookies for 12 minutes, until bottoms are lightly browned. Transfer the cookies to a cooling rack and let cool completely.

In a small bowl, combine the confectioners' sugar and lemon juice, stirring to combine. The glaze should be a similar consistency to pancake batter. Using a spoon or piping bag, drizzle the glaze over top of the cookies. Let the glaze set for 1 hour before stacking or packaging the cookies.

This is a no-chill cookie dough recipe, meaning there is no refrigeration time required while baking the recipe.
Be sure to use pure lemon extract and not lemon oil.
Take care not to overbake the cookies. The cookies are done once the bottom just begins to brown lightly.
If the lemon glaze is too thick, add a ¼ teaspoon more lemon juice. If it is too thin, add more powdered sugar. The consistency of the glaze should be similar to pancake batter.
Store cookies in an airtight container at room temperature for up to 5 days.
This cookie dough can be frozen before or after baking. To freeze the dough before baking, portion the dough into cookie dough balls and freeze on a sheet pan. Once fully frozen, transfer to a zip top bag. Unbaked frozen cookie dough will last up to 2 months in the freezer.
To bake frozen raw cookie dough, place the frozen dough balls on a baking sheet and bake as normal, adding a couple of minutes to the baking time to account for the frozen dough.