Lemon Poppyseed Cookies from Browned Butter Blondie

Lemon Poppyseed Cookies - made dough September 4, 2023 from Browned Butter Blondie 

3/4 cup (150 grams) granulated sugar

1 tablespoon lemon zest (about 1 large lemon)

1/4 cup (50 grams) light brown sugar, packed

1/2 cup (113 grams) unsalted butter, softened

1 large egg

1 teaspoon vanilla

2 cups (250 grams) all-purpose flour, spooned and leveled.

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon poppy seeds

Glaze

1 cup powdered sugar, sifted

4 tablespoons fresh lemon juice or milk

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar and lemon zest, mixing until zest is evenly disbursed. Add brown sugar and butter, mixing on medium high speed for 2-3 minutes, scraping down the sides and bottom of bowl to keep mixture even textured.
3. Add egg and vanilla, mixing until just combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add dry ingredients to mixing bowl on low speed in two additions, mixing after each addition until just combined. Add poppy seeds and mix to combine; do not overmix.
5. Divide dough into 12 equal portions. Roll into balls then flatten slightly. Evenly space 6 balls on each baking sheet. Bake cookies, one sheet at a time, for 9-10 minutes, until edges are set and middles no longer look raw. Do not overbake. 
6. Remove cookies from oven and let rest on baking sheet for 15 minutes before transferring to wire rack to cool completely.
7. Make the glaze: whisk together the powdered sugar and lemon juice or milk until smooth. Add more sugar or milk until desired consistency is reached. Drizzle glaze over the cooled cookies. Sprinkle with more poppy seeds if desired.

Besides the cakes I made for my baking meetup to donate to Reno Initiative, I also indulged in cookies with icing since I can't/don't send those in military care packages either and this seemed like a good time to try those recipes too.

Technically these are the kinds of cookies I could send un-iced but I wanted to try them with the icing as, with these types of cookies, the icing does add something to the cookie.

I liked these cookies (iced). Lemon poppyseed is a common combination for a reason. They're just good. They remind me of those Costco lemon poppyseed muffins which I haven't had in years but still remember fondly.

I didn't measure the icing ingredients exactly as I just whisked and added powdered sugar and lemon juice at will, whisking until I liked the texture. If you want the icing to harden for easier handling, go heavier on the powdered sugar so it'll set. If you use too much liquid, the glaze will remain soft and melty and sticky.

I prefer a happy middle where the glaze softly sets so it doesn't stick to your fingers when you pick up the cookie but still has a soft bite and doesn't break into glaze pieces when you bite into it. If you want more lemon flavor, make the icing with lemon juice, not milk. The cookies themselves are only lemon flavored from the lemon zest and are not super tart.