Preheat your oven to 350°F. This ensures the cookies bake evenly and helps them achieve that lovely golden color. While the oven heats, line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. This step combines your dry ingredients and ensures an even distribution of the leavening agents, which is crucial for a perfect rise.
In another bowl, cream the unsalted butter and granulated sugar together using a stand mixer fitted with the paddle attachment or a hand mixer. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Scraping down the sides of the bowl ensures everything is well mixed.
Add the egg to the butter-sugar mixture and mix until fully incorporated. Don’t forget to scrape down the sides again! Then, add the lemon zest and lemon juice, mixing until just combined. This is where the magic happens, as the citrus aroma fills the kitchen.
Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, or your cookies may become tough. Add the poppy seeds and gently mix until they are evenly distributed throughout the dough.
Using a small (1 tablespoon) cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches between each scoop. This space allows them to spread while baking, resulting in perfectly shaped cookies.
Bake in the preheated oven for 9 to 11 minutes or until the edges start to turn golden. Keep an eye on them; ovens can vary! When done, the cookies should be soft but not doughy.
Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This cooling period helps them set and makes them easier to handle.
While the cookies cool, prepare the glaze. In a bowl, whisk together the melted butter, powdered sugar, and additional lemon juice until smooth. The glaze should be thick but pourable, perfect for dipping.
Once the cookies are completely cool, dip the tops into the glaze, allowing any excess to drip off. You can also use the side of the bowl to scrape off the extra glaze, leaving a thin layer on top.
Allow the glaze to set before serving. Then, gather your friends or family and enjoy these fabulous Lemon Poppy Seed Cookies together!
