Lemon Poppy Drop Cookies with Poppy Seed Glaze

These buttery cookies are crisp on the outside and tender on the inside. And don't skip the glaze. It's mouth-puckering sweet and tart.

Makes about 2 dozen cookies.


1 cup sugar

1 cup butter, softened

1 large egg

1 3/4 cups all-purpose flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1/4 teaspoon salt

zest 1/2 lemon


1 1/2 cups confectioners' sugar

1 tablespoon milk

juice of 1 lemon (about 2-3 teaspoons)

zest of 1/2 lemon

1 teaspoon poppy seeds

1. Preheat oven to 375 degrees F.

2. For the cookies: In a large bowl, mix sugar, butter, and egg. Stir in remaining ingredients.

3. Drop dough in heaping tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 10-12 minutes, or until the edges are golden brown. Transfer to a wire rack. Cool completely before glazing.

4. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the cookie rack before glazing cookies. Drizzle glaze over cookies. Allow to cool completely until the glaze hardens. Cookies can be stored in an air-tight container for up to a week.