Frosted Lemon Poppy Seed Cookies
Frosted Lemon Poppyseed Cookies made with classic ingredients, plus fresh lemon to add bright, tangy flavor to the buttery sugar cookies!
Servings: 12 cookies
Calories: 383kcal
Ingredients
- ½ cup salted butter 120 grams softened
- ½ cup light brown sugar 60 grams
- ½ cup white granulated sugar 50 grams
- 1 large egg
- 1 ¾ cups all-purpose flour 210 grams
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ cup poppy seeds
- 2 TBSP lemon zest
Frosting
- ½ cup salted butter 120 grams room temperature
- 2 ½ cups powdered sugar 250 grams
- Juice of 1 large lemon
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment and set aside.
- Start by making your cookie dough. Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl. Whisk until smooth and creamy.
- Add the egg and whisk for about 1-2 minutes, or until the mixture develops a fluffy texture.
- Slowly whisk in the flour, baking powder, baking soda, poppy seeds and lemon zest until no dry pockets remain.
- Use a standard large size cookie scoop to drop balls of cookie dough onto a baking sheet. Space your cookies about 2 inches apart and bake them for 11 minutes.
- Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Let your cookies cool for an hour on the counter.
- Once your cookies are cooled, prepare your frosting by whisking together the butter, powdered sugar, and lemon juice. Use a spatula or piping bag to frost your cookies. Enjoy!
Notes
Store leftovers in an airtight container on the counter for up to 5 days.
Cookies can be frozen for up to 2 months.
Nutrition
Calories: 383kcal | Carbohydrates: 57g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 200mg | Potassium: 84mg | Fiber: 1g | Sugar: 42g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg