Lemon Poppy Seed Cookies

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Gummous lemon biscuits are loupration with hazelnut poppy seeds. These lemon poppy seed biscuits are perfect for anyone who is a fan of citrus fruits and poppy seeds together!

Five lemon poppy biscuits stacked next to a glass of milk on a plate.

My gummy sugar biscuits of lemon sugar are one of the favorites of all time, both with readers and in our home.

At this moment, when the weather continues to make fun of us with a hints of spring, I need some bright happiness of the biscuits in my life. So I decided that transforming that favorite recipe into lemon poppy biscuits seemed like an excellent idea.

And do you know what? I was right. Because bright poppy and walnut seeds are Always A good idea.

Hand holding a biscuit biscuit in the halved lemon to show the internal consistency.

Poppy biscuits from poppy taste

If you are like me and really love lemon poppy seed muffins, you will turn this recipe for biscuits.

There is nothing like the combination of bright and spicy citrus fruits and the earthy poppy seeds. It is a classic combination of muffins that is equally delicious in the citrus poppy seed cake, Limone poppy seed loafo Limone poppy seeds.

O lemon poppy seed biscuits!

This recipe has all the rubbery consistency of the original lemon sugar biscuits recipe, but with the crunning bit added by poppy seeds in the dough. They are super bright and limb with a lot of lemon zest and juice in the dough and a lemon glaze added to the top.

The biscuits are actually equally delicious if you jump the glaze, but the sweetness of the glaze puts them really above!

This is the perfect recipe for mounting for spring brunch. They would be at home together with Mini Cabury Egg Bcookies at Easter or as part of a brunch for Mother’s Day.

Limone poppy seed biscuits arranged on a wire rack.

How to prepare my lemon poppy seed biscuits

Like most of my drip biscuits recipes, this lemon poppy biscuits recipe is quite simple to make. Involve children in helping to collect the dough and make it an entire family business!

Ingredients you need

For the biscuits dough, you will need:

2 3/4 cups of flour for all purposes
1 teaspoon of sodium bicarbonate
½ teaspoon to be cooked in powder
½ teaspoon of sea salt
1 cup of unwanted non -salted butter
1 1/2 cups of granulated sugar
1 large egg
2 teaspoons of acorns
4 tablespoons of fresh lemon juice
1 tablespoon of poppy seeds

The ingredients of the lemon poppy seed biscuit arranged on a false ceiling.

For the icing, you will also need to:

2 tablespoons of unwary unwanted butter
2 cups of icing sugar
4 tablespoons of fresh lemon juice

A large lemon generally produces about 1 teaspoon of fresh lemon zest and 3-4 tablespoons of juice. Since you will need 2 teaspoons of zest and 8 tablespoons of juice for the entire recipe, I recommend you get 3 large lemons.

Poppy seeds can be found in the cooking corridor of the grocery store with herbs and spices.

Make this recipe

To prepare the biscuits dough, start slamming flour, baking soda, yeast and salt together. Put it aside.

The dry ingredients for lemon biscuits launched in a glass bowl.

Now, use a mixer for cream butter and sugar together until they are light and soft. This will take about 3-5 minutes. Make sure to scrape the sides and the bottom of the bowl as needed.

Add the egg, mixing until well combined, then add the zest and lemon juice.

Papal seed biscuit paste in a lemon in a white bowl.

Once the wet ingredients are well combined, slowly add the dry ingredients. Mix until the dough joins, then add the poppy seeds. Mix at low speed until poppy seeds are distributed in everything.

Use a small shovel (1 tablespoon) to collect the dough on covered sheets. Leave 2 inches between the biscuits.

Limone poppy seed biscuits on a lemon on a parchment baking tray, ready to go to the oven.

Cook at 350 ° F for 9-11 minutes or until the lower edges of the biscuits barely begin to become golden.

Leave the biscuits to cool on the pan for about 5 minutes before moving them to a wire rack to cool completely.

Limone glaze bowl next to cooled lemon poppy biscuits.

Once the biscuits have cooled, beat the glaze ingredients together until smooth. Immerse the peaks of the biscuits in the glaze, letting the excess spend. Let the glaze imposed before serving lemon poppy seed biscuits.

Easy view of the lemon lemon biscuit biscuits aligned on a wire rack.

Useful resources

Before starting to cook, make sure you know how to correctly measure the flour. This will help lemon poppy seed biscuits to be perfectly perfect every time.
Have you forgotten to put the butter to soften in advance? Take a look at my advice and tricks to soften the butter quickly.
If you have finished the icing sugar, don’t panic. Create a simple substitute for icing sugar and save a trip to the grocery store.
Sometimes biscuits don’t come out as you want. For those moments when you need really nice biscuits, take a look at a simple makeup to make perfectly round biscuits.

Stack of lemon poppy seed biscuits with another biscuit resting on it in front of a glass of milk.

Stiring suggestions

Store the cooled poppy seed biscuits and glass in an airtight container at room temperature for a maximum of 3 days.

If you want to freeze them for long -term storage, you can place them in an airtight container or in a freezer bag with zip. Freeze up to a month.

You can freeze the biscuits before or after having glazed them; Just make sure to let the glaze set before trying to keep them.

The biscuits are rapidly thawed at room temperature, usually within an hour.

You can also prepare the biscuit dough in advance and freeze it until you are ready to cook the biscuits. Follow my instructions on how to freeze the dough for biscuits and you will be able to grant you a lemon poppy biscuit every time it affects the craving!

Bite taken from a lemon poppy seed biscuit.

Preheated the oven at 350 ° F. Taglia line with parchment paper or silicone oven rugs. Set aside.
In an average bowl, beat the flour together, the baking soda, the yeast and the salt. Set aside.
In the bowl of a support mixer equipped with a palette attack or in a large bowl with an electric hand mixer, cream butter and sugar together with medium speed until you read and soft, about 3-5 minutes, scraping the sides of the bowl as needed.
Add the egg and mix until well combined. Scrape the sides of the bowl. Add the lemon zest and lemon juice and mix until they combine, scraping the sides of the bowl again.
Slowly add the dry ingredients until they are combined. Add the poppy seeds and mix at low speed up to distribute through the dough.
Using a small shovel (1 tablespoon of spoon), collect the dough on the prepared trays, leaving 2 inches between the biscuits. Cook for 9-11 minutes or until the lower edges of the biscuits barely begin to become golden.
Leave the biscuits on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling.
Once cooled, beat the glaze ingredients together until smooth. Dip the peaks of the biscuits in the glaze, allowing the excess to drip or use the side of the bowl to remove the excess glaze. Let the glaze set before serving.

Keep cookies in a hermetic container at room temperature for a maximum of 3 days.

Service: 1cookie, Calories: 118Kcal, Carbohydrates: 18G, Protein: 1G, Fat: 5G, Saturated fat: 3G, Polynsaturo fat: 0.3G, Monolysatuine fat: 1G, Trans fat: 0.2G, Cholesterol: 16mg, Sodium: 57mg, Potassium: 15mg, Fiber: 0.3G, Sugar: 12G, Vitamin A: 147Iu, Vitamin C: 1mg, Soccer: 9mg, Iron: 0.4mg

Nutritional information is calculated automatically, so they should be used only as approximation.