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these lemon poppy seed cookies are soft, chewy and even a tad crunchy. but mostly they are packed with a lovely lemon flavor that comes from the cookies but also really pops from the icing! it’s a nice summer treat to have at your table for that little sweet tooth kick you may have in the afternoon or even skip the icing on the cookies and enjoy it with a cup of tea!
originally i wasn’t going to use these fashion wafer papers on these lemon poppy seed cookies but actually the funfetti cookies! i mistakenly cut out the funfetti cookies way to big so i opted to put these pretty edible images on these cookies instead. if you absolutely love these images and want to use them yourself for your own cookies i’m selling them in my etsy shop! any little girl, boy or fashionista would love these for a birthday or even just because! i also have a series that explains everything on edible printing as well! it’s a detailed step by step guide on how you can get images on your cakes and cookies too! i’m also working on a new part to the series on how to print for chocolate! how fun is that!
go here to my youtube channel and see the video of these cookies being made and decorated!
lemon poppy seed cookies
makes 24 cookies
2 sticks unsalted butter, room-temp
3/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 cup lemon juice
1 tbsp lemon zest
1 tsp baking soda
1/2 tsp salt
1 1/2 tbsp poppy seeds
2 1/2 cup all-purpose flour
preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the butter and the sugar into a bowl of an electric mixer fitted with a paddle attachment and cream until light and fluffy, about 3 minutes. scrape the sides of the bowl and add in the vanilla, lemon juice, lemon zest and egg and mix until incorporated. place the flour, salt, and baking soda, and poppy seeds in another bowl and whisk together. gradually add the flour mixture to the butter mixture. wrap the dough in cling wrap and refrigerate the dough for about 30 minutes. roll the cookies out to 1/4 inch thickness and cut out desired shapes. place on the sheet pan and bake for 10-12 minutes or until the edges are golden brown.
zest of 1 lemon
3 tbsp lemon juice
2 cup powdered sugar
2 tbsp meringue powder
combine all of the ingredients in the bowl of an electric mixer fitter with a whisk attachment. gradually add in water, a teaspoon at a time, until a thick yet pipable consistency forms. once you are done with the thicker icing for piping a boarder on the cookies add in a little more water gradually until the icing becomes slightly looser to flood the cookies.