Lemon Poppy Seed Cookies

5 from 1 vote

Bright and zesty, these Lemon Poppy Seed Cookies are not too sweet but rich in lemon flavor. Topped with a tangy lemon glaze.

Prep Time45

Total Bake Time22

Chill30

Total Time1 37

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 154kcal

Weigh or measure the sugar into a bowl and set it aside. Next, weigh or measure the flour into a bowl. Add the baking soda, baking powder, cinnamon, and the salt to the flour. Run a whisk through to blend. Now, zest the lemons into a bowl. Cut the lemons in half and juice them into a container.
Cube the butter into a mixer bowl and cream the butter before adding the sugar. Mix the sugar and butter for 3 minutes on a medium mixer speed. It will be lumpy and grainy looking. Add the egg and incorporate.
Now add the ricotta cheese, lemon juice and zest along with the vanilla extract. Be aware that when cold eggs or lemon juice along with ricotta cheese are mixed, the ingredients can separate, but the flour will bring it back together.
Add the flour mixture about a third at a time on a low mixer speed. Try not to over mix. You can always finish with a spatula if needed. Last thing, add the poppy seeds and mix for about 5 seconds. Cover and chill for 30 minutes.
Preheat your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Using a medium cookie scooper, add 12 scoops to a prepared sheet pan. Bake for 10-12 minutes. Move to a cooling rack once out of the oven. Cool completely before starting the glaze.

Add the powdered sugar, lemon juice, and the lemon zest to a bowl. Using a whisk mix until there are no more lumps. You can use a small piping bag with a small hole cut off at the end to do the drizzle or just use a spoon that is tilted slightly so a drizzle comes off the side of the spoon. Either way, go back and forth over the tops of each cookie. Let the glaze dry before storing the cookies.