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1. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
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2. Whisk flour, baking powder, baking soda and salt together.
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3. In a separate bowl, cream the butter and sugar together until light and fluffy, about 2 or more minutes. Beat in the egg (read trick above about how to get a room temp egg FAST), lemon zest, lemon juice and vanilla. Turn the mixer on low and slowly add in the flour mixture and poppy seeds.
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4. Scrape the bowl, then mix just until combined.
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5. Scoop the cookie dough onto the baking sheets in 1 1/2 tablespoon portions, 2 inches apart.
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6. Bake for 10-12 minutes, until the edges are just starting to get golden. Let cool for 3 minutes and then transfer to cooling racks. Let cool completely before glazing.
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7. GLAZE: Place powdered sugar in a bowl and then add 4 tsp. of lemon juice. Whisk together and add another tsp if it's too thick. You'll want it thicker than you think if you want to drizzle like mine! Then transfer into a small ziplock bag, seal, snip off a bottom corner and drizzle over your cookies! TIP: Some times if I don't know if my glaze is the right consistency, I'll sacrifice one cookie and drizzle a little over with my whisk and wait a minute to see if it runs off (too thin) or hold's it's shape!