Lemon tree very pretty …

… and the lemon cookie is sweet …

I’m creating a small basket of gratitude for a friend who’s been kind and sorta watched over me in my time of hardship.

The basket stars: Lemon Poppyseed Drops.

 

lemon poppyseed cookies

 

I love to bake and try new recipes so it’s rare I repeat one unless I’m sold on it — and on this one from Baking Bites I am.

Super simple to make, delectably soft, not too sweet, with a light lemony zing. They’re cakelike rather than crispy. If you like lemon poppyseed muffins or scones, you can’t go wrong with these, {British accent} perhaps with a spot of tea, dahling.

Frosted Lemon Poppyseed Cookies

• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tbsp. lemon zest (no harm in 3 for even more zing)
• 1 large egg
• 1-1/2 cups all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 tbsp. poppyseeds

Preheat oven to 350F. Grease cookie sheet or line parchment paper.

Cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.
In a small bowl, whisk together flour, baking powder and salt. Add to butter mixture, just combine, then stir in poppyseeds.

Drop by 1-inch balls onto baking sheet. Bake 9-11 minutes until cookies are set and just beginning to brown around the edges. Cool 1-2 minutes before removing to a wire rack to cool before glazing.

Lemon Glaze

• 1/2 cup confectioners’ sugar
• 2-3 tbsp. lemon juice

Ed. IMHO: Glaze overkill. Unless you like a little cookie with your sugar, around half for a light drizzle is just dandy.

Whisk sugar and juice into a smooth, pourable consistency. Add additional juice if it’s too thick or sugar if too thin. Drizzle over warm (not hot!) or fully cooled cookies. Makes 2 dozen.

One cautionary note: Not for ingesting before a drug test if you happened to catch the Seinfeld episode with Elaine and her troublemaking poppyseed muffins …