The perfect little treat to brighten up your day: lemon poppy seed almond cookies. These cookies are incredibly delicious, with a soft and chewy texture surrounded by slightly crisp edges. They’re dipped in a sweet glaze and topped with extra poppy seeds and almonds. So much beautiful flavor in one little cookie, and they’re really simple to whip together!
This post is brought to you by Bob’s Red Mill.
Winter citrus is in full swing, and I’m excited to share these bright and citrusy lemon poppy seed almond cookies to add a little sweetness to the week!
Because Friday is finally here, and I think we could all use a delicious cookie to bake up this weekend! These cookies are a great way to use up the sweet lemons right now, but also would work so well for all of the spring holidays coming our way!!
lemon poppy seed almond cookies – the details
The cookies themselves are made extra soft and chewy by using Bob’s Red Mill’s super-fine almond flour. I absolutely love using this flour for baking. The almonds are ground extremely fine so that the flour blends perfectly into the cookie dough. It lends a nutty flavor and helps create a beautiful, rich cookie texture.
The dough comes together simply…with almond extract, lemon zest, and poppy seeds adding subtle flavor. You’ll scoop the dough and roll them into tightly-formed balls. After a quick coating in sugar, they get baked until chewy and every so slightly crisp.
The cookies are amazing by themselves, but to highlight the flavors, I made a quick lemon glaze that’s flavored with a little bit more almond extract. Make sure to use pure almond extract for the best tasting cookies (anything else will taste artificial).
After a quick dip in the glaze, you can decorate these cookies however you’d like. My preference? A sprinkle of poppy seeds and some sliced almonds for crunch.
If you’re looking for another amazing almond flavored dessert, try this honey soaked almond cake!Print
Lemon Poppy Seed Almond Cookies
simple, chewy glazed almond cookies flavored with lemon & poppy seed
yield: approximately 22 cookies
- 1 ¾ cups super-fine almond flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 sticks (½ lb) salted butter, softened
- 1 ¼ cups granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1 tsp lemon zest
- 2 tbsp poppy seeds
- ½ cup granulated sugar, for rolling
- for the glaze…
- 1 ½ cups powdered sugar
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp water
- ¼ tsp pure almond extract
- ½ cup sliced almonds
- 2 tsp poppy seeds
- Preheat the oven to 350°F. Combine the almond flour, all-purpose flour, baking soda, baking powder, and salt in a mixing bowl. Whisk to combine.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed for about 3 minutes, or until light and smooth. Mix in the egg, vanilla, and almond extracts, scraping down the bowl as needed. Add the dry ingredients to the bowl. Mix to combine. Lastly, mix in the lemon zest and poppy seeds.
- Pour the remaining ½ cup of sugar into a small bowl. Scoop a heaping tablespoon of cookie dough (about 1 ½ tablespoons) and form it into a tight ball. Roll the dough ball in the sugar to coat. Place it on a cookie sheet. Repeat with the remaining dough, spacing the cookies out so they have room to spread (you’ll need 2-3 cookie sheets for all of the dough).
- Bake the cookies for 12 minutes on the middle rack. Let the cookies cool for 5 minutes on the cookie sheet. Use a metal spatula to transfer them to a cooling rack.
- For the glaze, whisk together the powdered sugar, lemon juice, lemon zest, water, and almond extract until smooth.
- When the cookies are fully cooled, dip them into the glaze or spoon the glaze over top. Immediately decorate with the sliced almonds and poppy seeds. Allow the glaze to set.