Lemon Poppyseed Cookies Recipe

From the Cookie Jar

Photos by Trevor Long

The only thing better than the smell of freshly baked cookies is the joy of sharing them with loved ones. Here, five locals share recipes from their cookie jars to yours, so you can try them out next time you want to put a smile on someone’s face.

Mark Drinkard's Lemon Poppyseed Cookies

Mark Drinkard

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Course Dessert

Cuisine American

Ingredients

For the cookie dough:

2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 stick unsalted butter, softened
1½ cups granulated sugar
2 large eggs
½ Tbsp. vanilla extract
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly grated lemon zest
1 Tbsp. poppyseeds

For the lemon icing:

1 Tbsp. freshly grated lemon zest
1 tsp. freshly squeezed lemon juice
1 cup confectioners' sugar
1 Tbsp. milk
½ tsp. vanilla extract (optional)

Instructions

In a medium bowl, measure out flour, baking soda, and salt, and gently combine.
Add softened butter and sugar to a separate bowl, and cream together for 1-2 minutes. The mixture will be crumbly and easily fall apart.
Add 1 egg, and mix until combined. Then add the second egg along with vanilla extract, lemon juice, lemon zest, and poppyseeds. Mix until combined.
Begin to sift in your flour mixture, and for best results work in 4 batches. Be careful to not over mix as this can result in a drier dough.
Once all of the flour is folded in, cover the bowl with a lid or saran wrap, and let it chill in the fridge for at least 1 hour.
While the dough is chilling, prepare the lemon icing by combining all of the ingredients in a medium bowl. The icing will keep in the fridge for up to 3 days.
Once ready to bake cookies, preheat oven to 350°.
Grease a 9x13-inch baking sheet, and top with parchment paper. Scoop 2-3 tablespoons of cookie dough for each cookie, and form into evenly sized balls.
Working in batches of 6 cookies per sheet, bake for 12 minutes. Allow to cool fully for about 20 minutes before drizzling with icing.

Keyword cookie recipe, cookies, lemon desserts, lemon poppyseed cookies