Lemon Poppyseed Cookies w/ Fresh Lemon Glaze

The annual Holiday Treat exchange at my office is always a fun time. We have a passionate team member who started and keeps this tradition alive each year. We've graduated to not only exchanging the baked goods, but we are lulled into the Holiday Spirit by cheerful seasonal tunes on the conference room stereo. Hot tea and samples of the treats are laid out in preparation. I have my favorites and carefully seek them out each year...Mexican Wedding cookies, toffee bars, rugelach. We have a secretly talented team of bakers disguised as office dwellers by day.
This is my contribution for 2011 and I have the King Arthur Flour Co. people to thank for my inspiration. I've taken their roll out cookie dough recipe and revamped it to have a burst of tangy lemon and slight crunch of poppyseed, classic flavors not reserved just for muffins. The fresh lemon glaze adds another layer of lemon flavor. These are delicious with a cup of tea.


Lisa’s Lemon Poppyseed Cookies

Makes approx. 3 dozen 2 inch cookies 

Recipe adapted from King Arthur Flour’s Cookie Companion

Dough prep time: 20 minutes

Chill time: 1 hour
Bake time: 12-16 minutes
Glaze time: let set for approx. 20 minutes before pkging. cookies

1 cup salted butter (2 sticks)
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract

Zest of ½ fresh lemon
Juice of ½ fresh lemon
1 large egg
1/4 cup heavy cream
3 tablespoons cornstarch
3 cups all purpose flour
2 tablespoons poppy seeds



In the bowl of an electric mixer, cream the butter, sugar, salt, baking powder, vanilla extract, lemon extract, lemon zest and juice till light and fluffy. Add the egg and beat well. Don't forget to scrape down the bowl!

Add half the cream, all of the cornstarch, poppy seeds and half the flour. Beat well then add the remaining ingredients. Form the dough into 2 logs about 2 inches in diameter by rolling in wax paper, chill for at least 1 hour and cut into approx. ¼” thick discs and bake as directed above.

Bake cookies on a parchment lined sheet pan in a 350 degree F oven for 12-16 minutes. They should just be lightly browned around the edges. Glaze with fresh lemon glaze.

Fresh Lemon Glaze

3 tablespoons of fresh lemon juice
1 cup powdered sugar

Strain the fresh lemon juice to remove seeds and pulp, mix the powdered sugar in until a smooth glaze forms. Glaze should be the consistency of honey, add powdered sugar and/or additional lemon juice to get desired consistency. Glaze each cooled cookie with about ½ teaspoon of glaze and let set until hardened.