We have all heard of the lemon poppy seed muffins and loaf cakes, but what about lemon poppyseed cookies? A delicious tea biscuit that has a good snap, not too sweet and PACKED with bright lemon flavor. Would the flavor combo translate well from a soft fluffy cake to a snappy biscuit? Oh, it does! So grab a cup of coffee and tea and make a batch!
I made this dough a couple of different times and finally got it to the perfect dough. I really love this recipe for a couple of reasons:
- It is loaded with fresh lemon flavor! But make sure to used lemon extract with a high alcohol content like McCormick’s over straight lemon oil flavoring. I made the mistake of using a straight oil the first time I made these and it made the dough too, well… oily. I had to add a lot of flour to get them to roll out properly. While a tablespoon of lemon extract may seem like a lot, trust me, it will give you the perfect burst of lemon (and don’t skimp on the zest)!
- You can roll these out without refrigerating and you still get barely any spread during the bake. They make the best little cut out cookies. But definitely use the shortening, substituting butter will cause the dough to spread during baking and you may end up with blobs instead of cute cut outs.
- The glaze really adds a lot to these cookies. I made some with and some without the glaze, but it really gives that extra fresh lemon zing that takes these cookies to the next level. The glaze should get nice a hard after about an hour so they wont smudge while waiting to be eaten.
The poppyseeds in this add a great little crunch to the cookie and a somewhat nutty flavor that really makes the lemon pop. I found the poppyseeds a little hard to find but was able to find Bob Mill’s at a local grocery store. Once I looked online there are tons of brands to choose from and you can get a ton of these little seeds for a pretty low cost.
I really like using these icing bottles over a pastry bag to decorate the cookies. They are so easy to clean and work great. I think I have tried three different brands of bottles and my favorites by far are the Sweet Sugarbelle Icing Bottles that you can get at Michaels. Immediately even out the frosting once you are done piping with a toothpick in little swirls to make them nice and even. The icing should harden in an hour or two.
Lemon Poppyseed Cookies
- 192 g (1 cup) Spectrum Shortening
- 200 g (1 cup) Sugar
- 1 tbsp Bob Mill's Egg Replacer
- 3 tbsp Water
- 1 tsp Vanilla
- 1 tbsp Lemon Extract* see notes
- 1 tbsp Lemon Zest, about 1 lemon
- 360 g (3 cups) All Purpose flour
- 1-½ tsp Baking Powder
- ½ tsp Salt
- 1-½ tbsp Whole Poppy Seeds
- 150 g (1-¼ cups) Powdered Sugar
- 2 tbsp Lemon Juice, about 1 lemon
- 1 tbsp Light Corn Syrup
- Yellow Food Coloring, optional
- In a food processor or a mixer, beat together the shortening and the sugar. Once creamy, add the egg replacer and the water and beat until well combined. Add vanilla, lemon extract and lemon zest.
- Whisk together the flour, baking powder and salt and add to the batter, mix until the batter creates a solid dough. Add poppyseeds until just mixed in.
- Preheat oven to 350F. Roll your cookie dough into two separate balls. If the dough is a little sticky, sprinkle with flour or pop in the fridge for 10 minutes. Roll out your dough between two large pieces of parchment paper to about ¼ inch thick.
- Cut the cookies into equal squares or use your favorite cookie cutter (like these bees!) and place on a cookie sheet. Bake for 10-12 minutes until the edges are golden. Let cool before adding glaze.
- Combine powdered sugar, lemon juice and corn syrup in a bowl and whisk until very smooth. Add food coloring slowly until the color you love. Glaze the cooled cookies with a knife or piping bag and let dry. ** Glaze will not harden without the corn syrup**
I can’t begin to tell you how great these lemon poppyseed cookies are for breakfast. They are a little bite of sunshine to start your morning off right.