Raspberry Lemon Poppy Cookies

Raspberry Lemon Poppy Cookies

Author: Chef Elsa Prep Time: 15
Cook Time: 11 Total Time: 26
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Bright and zesty cookies featuring a delightful combination of raspberry and lemon, perfect for any occasion.

Ingredients

  • ½ cup ( 1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup powdered sugar
  • 1 ½ to 2 tablespoons lemon juice
  • ½ teaspoon lemon zest (optional)
  • 2 tablespoons raspberry jam (seedless preferred)
  • 1 teaspoon warm water
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Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together softened butter and sugar until light and fluffy.
  3. Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
  4. In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Scoop dough into 1 ½ tablespoon portions and place 2 inches apart on the baking sheet.
  7. Bake for 9 to 11 minutes until edges are just lightly golden.
  8. Cool for 5 minutes on the pan, then transfer to a rack.
  9. For the glaze, whisk powdered sugar with lemon juice until smooth.
  10. For the raspberry drizzle, stir raspberry jam with warm water to thin and drizzle over glazed cookies.
  11. Allow glaze to set completely before storing or serving.

Notes

  1. Notes
  2. Use seedless jam for a smoother texture and fresh lemons for the best flavor.