Description
Makes 24 cookies
Ingredients
Units
Scale
Cookie
- 2 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 3 Tbsp poppy seeds
- 1 cup granulated sugar
- 1/2 cup canola oil (can use any neutral oil)
- 1/4 cup water (+ more if dough is too crumbly)
- 1 tsp lemon juice
- 1 tsp vanilla
- zest of 2 lemons
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
Instructions
- In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.
- Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.
- Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.
- Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.
- Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.
- Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.
- Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.
- Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.
- Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.
- Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!