½cup(113g) unsalted buttersoftened to room temperature
1cup(120g) powdered sugar
zest of 1 lemonabout 1 Tablespoon
1large eggroom temperature preferred2
¼cup(56mL) vegetable oil
1 and ½teaspoonslemon extract
1teaspoonvanilla extract
LEMON POPPY SEED FROSTING
½cup(113g) unsalted buttersoftened to room temperature
zest of 1 lemonabout 1 Tablespoon
2 to 2 and ½cups(240-300g) powdered sugar
½teaspoonlemon extract
¼teaspoonvanilla extract
½ to 1Tablespoon(8-15mL) lemon juice
⅛teaspoonsalt
½Tablespoonpoppy seeds
Instructions
LEMON POPPY SEED COOKIES
Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and lemon zest on medium-high speed until light and fluffy, about 2-3 minutes.
Stop the mixer, add the egg, vegetable oil, and lemon and vanilla extracts, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet (8 per sheet).
Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely before adding frosting.
LEMON POPPY SEED FROSTING
In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter and lemon zest on medium speed until creamy, about 2 minutes.
Turn the mixer to low, then slowly add the powdered sugar and mix until everything is combined.
Add the lemon and vanilla extracts, lemon juice, and salt, increase the mixer speed to medium, and beat until combined.
Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes.
Add in the poppy seeds and stir with a spatula to disperse evenly.
When your buttercream is smooth, use a small offset spatula to spread frosting onto each cookie. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature. Unbaked dough balls also freeze well, up to 3 months. Bake frozen and add 1-2 minutes to the baking time.
Notes
Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.