Description
Bright, soft, and bursting with citrus flavor, these Raspberry Lemon Poppy Cookies are everything you love in a lemon dessert. Glazed with tangy icing and drizzled with raspberry jam, each cookie is soft in the center, lightly crisp around the edges, and dotted with poppy seeds for a bakery-style finish.
Ingredients
- For the cookies:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- For the lemon glaze:
- 1 cup powdered sugar
- 1 ½ to 2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
- For the raspberry drizzle:
- 2 tablespoons raspberry jam (seedless preferred)
- 1 teaspoon warm water
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined to form the raspberry lemon poppy cookie dough.
- Scoop dough into 1 ½ tablespoon portions and place 2 inches apart on the baking sheet.
- Bake for 9 to 11 minutes until edges are just lightly golden. Cool for 5 minutes on the pan, then transfer to a rack.
- For the glaze, whisk powdered sugar with lemon juice until smooth and pourable.
- For the drizzle, stir raspberry jam with warm water to thin. Use a piping bag or spoon to drizzle it over the glazed raspberry lemon poppy cookies.
- Allow glaze to set completely before storing or serving these lemon raspberry poppy seed cookies.
Notes
- Use fresh lemon zest for the best citrus flavor in your raspberry lemon poppy seed cookies.
- Let cookies cool fully before glazing to avoid melting the icing.
- For thinner glaze, add more lemon juice a little at a time to your lemon poppy seed raspberry cookies.
- Substitute raspberry jam with strawberry or blackberry for a twist on these raspberry lemon poppy cookies.
- Unfrosted cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
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