What can I say? These Lemon Poppy Cookies are completely delicious with or without the glaze. They are great as a snack with a cup of coffee or, as they say in the UK, with a ‘nice cup of tea’. They are also very easy to make, and store well in an airtight tin. If you’re in treatment and feel the need for a sweet pick-me-up coming on don’t go to the store, make these!
1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, cream of tartar, poppy seeds, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Beat in the egg and vanilla.
4. Turn the speed to low, and beat in the flour mixture until well combined.
5. Using a small ice-cream scoop or heaping tablespoon, form dough into a ball with hands, roll in the reserved 2 tablespoons of sugar, then place on the prepared parchment paper. Repeat until all the dough is used up, placing the cookies 2-inches apart.
6. Bake for 10 minutes, they will not have browned and they will be cracked on top. Cool on a wire rack.
7. If using a glaze, whisk all ingredients together in a small bowl until the sugar has been absorbed. Drizzle on the cookies once the cookies have cooled. Let the glaze set for 1 hour.
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