Gluten-Free LEMON POPPY SEED COOKIES
Yield: 36 cookies
Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp lemon zest
1/2 cup butter, softened
1 egg
2 tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups GF all purpose flour (I used King Arthur’s)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tbsp poppy seeds
Glaze:
1 cup powdered sugar
1/4 cup lemon juice
2 tsp lemon zest
Steps:
Preheat the oven to 350°F.
Add the sugars and lemon zest to a large mixing bowl. Using your fingers, rub the lemon zest and sugar together until incorporated.
Add the softened butter and cream together until light and fluffy. Add the egg, beat, and then add the lemon juice and vanilla extract.
In a separate bowl, combine the flour, baking soda, baking powder, salt, and poppy seeds.
Add the dry ingredients into the wet ingredients and mix until fully incorporated.
Using a tablespoon measure, spoon out 1 tbsp balls onto a parchment lined baking sheet. Bake for ~10 mins
Meanwhile, make your glaze by combining the powdered sugar and lemon juice one tablespoon at a time. Mix in between each tbsp of lemon juice until it reaches the proper consistency for a glaze and add the lemon zest.
Once your cookies have cooled, top with the glaze and enjoy!