Lemon and poppy seed are a classic combo Southerners have been enjoying for years, and these glazed cookies are no exception. We love them served alongside a cozy cup of hot tea.
Meyer Lemon-Poppy Seed Cookies
Makes 8
Ingredients
Cookies:
- ½ cup unsalted butter, softened
- ½ cup firmly packed light brown sugar
- 1 large egg, room temperature
- 1 tablespoon Meyer lemon zest
- 1⅔ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
Glaze:
- 3½ cups confectioners’ sugar, sifted
- 1 teaspoon Meyer lemon zest
- 5½ tablespoons fresh Meyer lemon juice
- ¼ teaspoon kosher salt
- Garnish: Meyer lemon zest, poppy seeds
Instructions
- Preheat oven to 350°. Spray a cast-iron wedge pan with baking spray with flour.
For cookies:
- In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in zest.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Press about 3 tablespoons dough into each well of pan.
- Bake until tops are golden brown, 15 to 18 minutes. Let cool in pan on a wire rack for 5 minutes. Remove from pan, and let cool completely on a wire rack.
For glaze:
- In a medium bowl, whisk together all ingredients until smooth; drizzle onto cooled cookies. Garnish with zest and poppy seeds, if desired. Store in an airtight container for up to 3 days.
