Iced Lemon Ginger Poppyseed Cookies

Nothing chases the winter doldrums away and energizes the tastebuds quite like the vibrant yellow tint and crisp tartness of lemon. Adding both powdered and candied ginger to these cookies invigorates the classic combination of lemon and poppyseed. 


For the Lemon Ginger Poppyseed Cookies:

1 cup unsalted butter, softened
2 cups granulated sugar
2 eggs
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon salt
2 tablespoons freshly minced lemon rind
2 tablespoons minced candied ginger
1 tablespoon poppyseed

For the Lemon Icing:

1 cup powdered sugar
3 tablespoons heavy whipping cream
1 tablespoon freshly squeezed lemon juice
Poppyseeds for garnishing (optional)
Sanding sugar for garnishing (optional)


To Prepare the Lemon Ginger Poppyseed Cookies:

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth. Incorporate the granulated sugar until well-blended. Mix in the eggs, lemon juice, and vanilla.

In a separate mixing bowl, sift together the flour, baking soda, ground ginger, and salt. Turn the mixer on lower, and add the dry ingredients to the wet ingredients slowly. Increase the speed for about 30 seconds to blend the ingredients completely. Scrape down the dough on the sides of the bowl with a rubber scraper. Stir in the lemon rind, candied ginger, and poppyseeds.

Drop by rounded 3-tablespoon scoops onto the parchment-lined baking pan, placing them 2 inches apart. Bake for about 14 minutes, or until the cookies spread and the edges become light golden brown. Do not overbake. Carefully remove the tray from the oven and tap the tray once on the stovetop or counter to allow the cookies to fall. Allow the cookies to cool for about 2 minutes more on the hot pan, then remove the cookies to a rack to cool completely. The tops of the cookies will settle and create charming cracking on the tops. Yields about 2 dozen cookies.

To Prepare the Lemon Icing:

In a small mixing bowl, whisk the powdered sugar with heavy cream and lemon juice until smooth and blended. Splatter the cooled cookies with the icing. If desired, sprinkle the tops with sanding sugar and extra poppyseeds.

Recipe Created and Stylized by R. Shannon Mock
Photography by Jenny Mock




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