Lemon Poppyseed Cookies

• portions: 24 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

3 cups (360 g) all-purpose flour,

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 Tablespoons poppyseeds

1 cup (2 sticks, 226 g) unsalted butter, (softened)

1 ¼ cups (250 g) granulated white sugar

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 tablespoon lemon zest

1 large egg (room temperature)

2 cups (228 g) confectioners sugar

3-4 tablespoons lemon juice

2 teaspoons lemon zest

poppyseeds (for garnish)

Instructions

Preheat and prepare cooking sheets. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).

Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Set aside. 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt

Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter, 1 ¼ cups (250 g) granulated white sugar

Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed. 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest

Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.

Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.

Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.

Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Top with additional poppyseeds. 2 cups (228 g) confectioners sugar 3-4 tablespoons lemon juice 2 teaspoons lemon zest

Nutrition

• Calories: 209 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 27 mg
• Sodium: 76 mg
• Glucides Totaux: 33 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 20 g
• Protéines: 2 g