Taste: The fresh, bright, and slightly tart flavor of the lemon just screams summer to me! Texture: The cookies are super tender and soft with the perfect little bite from the poppy seeds. Ease: Very simple and easy drop cookie recipe! You could skip the glaze to save time, but I think it adds something special. Pros: Beautiful summery cookie recipe that everyone will adore. Cons: None! Would I make this again? Oh definitely.
You guys know my unwavering obsession with chocolate is intense. However, there are moments when I crave something sweet that’s just the opposite of chocolate…
In today’s case, LEMON! I have seen some people pair regular chocolate and lemon together which is just wrong in my mind.
White chocolate + lemon can be good, but sometimes you just want that punch of slightly tart super fresh taste that only straight lemon can provide.
These cookies get their lemon flavor from both lemon juice and zest. If you’re feeling gourmet, garnishing them with additional lemon zest makes them all the more beautiful.
Do you ever watch the Real Housewives? That’s my guilty TV pleasure.
I can’t eat anything lemon without thinking of Yolanda Hadid from the Real Housewives of Beverly Hills.
Her lemon obsession is REAL. Seriously, if you Google her name + lemon there are multiple different photos that come up of her with copious amounts of lemons.
Her current Instagram profile photo is her with lemons. I wonder if she’d like this recipe…?
By the way if you give this recipe a try be sure to upload it to Insta and tag #handletheheat so we can all see your lemon love creation!
How to Make Cookies SOFT
There are two ingredients in this recipe that make for soft batch cookies.
This acts kind of like a tenderizing agent in cookie recipes. Just a small amount is all you need to create a softer texture. If you don’t have cornstarch or can’t use it, you can omit it entirely. The chemistry of this recipe doesn’t rely on cornstarch to turn out, the cookies will just be slightly less soft.
What you may not know about sugar is that it does more than sweeten a dish. Sugar also attracts water, helping to create a moist and tender texture.
Some sugar is more effective at doing this, especially liquid sweeteners. That’s why I added a touch of honey to this cookie recipe. Just enough to keep the cookies perfectly soft, but not so much that they turn super cakey.
It also adds a hint of floral flavor that complements the lemon wonderfully.
Cookie Customization Guide
My FREE PDF Guide here! shows you more quick swaps to customize any cookie recipe to make it softer, chewier, crispier, or whatever your heart desires!
10tablespoons(142 grams) unsalted butter, at room temperature
1cup(200 grams) granulated sugar
1tablespoonfresh lemon zest (from about 2 medium lemons)
1large egg yolk
1 1/2tablespoonsfresh lemon juice
For the glaze:
1cup(125 grams) powdered sugar
1tablespoonfresh lemon juice
Lemon zest, for garnish, if desired
Poppy seeds, for garnish, if desired
Make the cookies:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking powder, cornstarch, and salt.
In the bowl of an electric mixer, beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. Add the lemon juice and poppy seeds and mix until combined. On low speed, gradually add in the flour mixture until just combined.
Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.
Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooking racks to cool completely.
Make the glaze:
In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Add more sugar or juice as needed. Dip each cookie into the glaze. Sprinkle with more zest and poppy seeds, if desired. Let the glaze set, about 20 minutes.
Store the cookies in an airtight container at room temperature for up to 3 days.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Order your Ultimate Cookie Handbook Hardcopy!
Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Order now to have the book delivered to your doorstep!
Do you want a more delicious life? Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!