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Gluten Free Lemon Poppy Seed Cookies

If you’re all about lemon, these Gluten Free Lemon Poppy Seed Cookies belong on your must-bake list! They’re soft and chewy, with a bright citrus flavor from lots of fresh lemon zest and juice, plus a little crunch from poppy seeds. A tangy lemon glaze ties it all together for the perfect sweet and zesty treat.

14 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	172 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 15 min Cook Time: 30 min Total Time: 60 min

https://theglutenfreeaustrian.com/gluten-free-lemon-poppy-seed-cookies/

In a small bowl, whisk together the gluten free flour, baking soda, baking powder, poppy seeds, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest (about 1 tablespoon from a large lemon). Use your fingers or the back of a spoon to rub the zest into the sugar—this helps release the oils and enhances the lemon flavor.
Add the room-temperature butter and beat on medium-high speed for 2-3 minutes, until light and fluffy. Pause halfway through to scrape down the sides of the bowl and paddle.
Mix in the egg yolk and fresh lemon juice until fully combined.
With the mixer on low speed, gradually add the dry ingredients and mix until a dough forms. Use a flexible spatula to stir the dough a few times, ensuring there are no pockets of dry ingredients left.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Using a medium cookie scoop (about 1.5 tablespoons), portion out the dough and roll it into smooth balls - you should get 12-14 cookies.
Roll each dough ball in granulated sugar until fully coated, then gently flatten it slightly into a hockey puck shape. Since the dough contains only an egg yolk, this helps the cookies spread properly in the oven.
Place six cookies per baking sheet and bake for 11-12 minutes, until the edges are set and the tops remain pale and slightly puffy.
Remove the pan from the oven and tap it firmly on a towel-covered countertop a few times to create the perfect crinkle top. Alternatively, carefully drop the pan from 3-4 inches onto the oven rack for the same effect. Skip this step if you prefer puffier, cakier cookies.
Once out of the oven, use a round cookie cutter slightly larger than the cookies to shape them neatly. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Repeat with the remaining cookie dough.
In a shallow bowl, whisk together powdered sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the back of a spoon but still drizzle easily.
Drizzle the lemon glaze over the cooled cookies and, if desired, sprinkle with extra lemon zest and poppy seeds for a decorative touch. Let the glaze fully set before serving or storing.

Ingredients

170 grams gluten free multi purpose flour (containing xanthan gum)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 teaspoon poppy seeds

150 grams granulated sugar

Zest of 1 large lemon

113 grams unsalted butter, at room temperature

1 large egg yolk, at room temperature

25 grams lemon juice

additional granulated sugar for rolling (as needed)

50 grams powdered sugar

1-2 teaspoons lemon juice (around 10 grams)

Addition Lemon Zest and Poppy Seeds for Garnish (optional)

Instructions

Step 1

In a small bowl, whisk together the gluten free flour, baking soda, baking powder, poppy seeds, and kosher salt. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest (about 1 tablespoon from a large lemon). Use your fingers or the back of a spoon to rub the zest into the sugar—this helps release the oils and enhances the lemon flavor.

Step 3

Add the room-temperature butter and beat on medium-high speed for 2-3 minutes, until light and fluffy. Pause halfway through to scrape down the sides of the bowl and paddle.

Step 4

Mix in the egg yolk and fresh lemon juice until fully combined.

Step 5

With the mixer on low speed, gradually add the dry ingredients and mix until a dough forms. Use a flexible spatula to stir the dough a few times, ensuring there are no pockets of dry ingredients left.

Step 6

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 7

Using a medium cookie scoop (about 1.5 tablespoons), portion out the dough and roll it into smooth balls - you should get 12-14 cookies.

Step 8

Roll each dough ball in granulated sugar until fully coated, then gently flatten it slightly into a hockey puck shape. Since the dough contains only an egg yolk, this helps the cookies spread properly in the oven.

Step 9

Place six cookies per baking sheet and bake for 11-12 minutes, until the edges are set and the tops remain pale and slightly puffy.

Step 10

Remove the pan from the oven and tap it firmly on a towel-covered countertop a few times to create the perfect crinkle top. Alternatively, carefully drop the pan from 3-4 inches onto the oven rack for the same effect. Skip this step if you prefer puffier, cakier cookies.

Step 11

Once out of the oven, use a round cookie cutter slightly larger than the cookies to shape them neatly. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Step 12

Repeat with the remaining cookie dough.

Step 13

In a shallow bowl, whisk together powdered sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the back of a spoon but still drizzle easily.

Step 14

Drizzle the lemon glaze over the cooled cookies and, if desired, sprinkle with extra lemon zest and poppy seeds for a decorative touch. Let the glaze fully set before serving or storing.