Glazed Meyer Lemon and Poppy Seed Cookies
I’ve come to the realization that prolific citrus trees are like summer zucchini; you find yourself using them in every dish possible and then leaving sacks of them on your neighbor’s doorsteps in the middle of the night. I’m not saying I did this, but I know someone who has….
We have a gnarled old Meyer lemon tree in our back yard which is about as wide as it is tall, and considering that it’s shorter than I am, could almost qualify as a “Meyer bush” if such things existed.
For the first few years we lived here we got sporadic lemons and thought that the tree might have been so old it was dying. Then, a couple of years ago I gave it some citrus food and extra water and suddenly the lemon angels were singing “hallelujah!” and we had a tree which while still stubby, was now heavily laden with the kind of sweet-tart lemons for which Meyer trees are known. Now it’s blessing us with twice-yearly crops and I am always on the lookout for new ways to utilize them.
So consider yourself warned; there may be more recipes with lemons to come. It’s raining here and I can’t be out there “sharing” with the neighbors if you know what I mean.
Glazed Meyer Lemon and Poppyseed Cookies
For the Cookie Dough
- 12 oz butter soft (3 sticks)
- 6 oz wt sugar (about 3/4 cup)
- 1 egg
- 1 Tbsp poppy seeds
- zest of 3 Meyer lemons
- 1 tsp. vanilla extract
- 18 oz wt flour (about 3.5 cups)
For the Meyer Lemon Glaze
- 1/2 cup powdered sugar about 2 oz weight, sifted.
- 1 tsp lemon zest
- 3 tsp lemon juice
- Preheat oven to 350.
- Cream the butter and sugar with a hand mixer or standing mixer. Add in the egg, poppy seeds, lemon zest and vanilla. Slowly add in the flour until the dough comes together.
- Using plastic wrap or parchment paper, shape the dough into a 2" thick log (depending on how you wrap it, you may need to make two). Chill until firm.
- Remove the paper or plastic and slice the dough log into 1/4" thick rounds. Place the rounds on a cookie sheet (I used my Silpat Baking Mat on mine) and bake for 15-20 minutes or until lightly browned on the bottom. Cool on a wire rack and then glaze (recipe for glaze below).
- Sift the powdered sugar into a bowl. Stir in the lemon juice and zest. Spread on the cookies once they are completely cooled. The glaze will harden in about 1/2 an hour. Makes enough glaze to cover about 16- 2.5" cookies. Store the cookies in an airtight container.
*The original recipe called for rolling the dough into 1" balls and then flattening to 1/4 inch thick. I tried this and they were ok, but a little uneven looking for my taste. The other option was to roll the dough and cut it. I did this with the balance of the dough and liked the results better.
*Yes, you can use regular lemons if you don't have Meyers. But if you see them, buy them, they are worth it! They also make excellent lemonade and lemon curd.
*No, you don't have to glaze them. This is what they look like plain:
yum as always!
These look really good. I have a meyer lemon tree too so keep those lemon recipes coming!
Oh look, there are the cookies I haven’t tasted yet—they look good—but who would know?
BTW, Meyer lemons are sometimes called Sweet Lemons in the market
Man, I wish you were my neighbor! I love anything lemon so these are right up my alley. The poppy seeds sound delicious and that glaze looks awesome!
Lemony smell….just what I would love. Great for tea time with my friends.
style and inspiration
Oh, I love poppyseed!! I’ll be these are delish!
These are beautiful cookies… great photo and recipe!
I cannot resist anything with lemon and these cookies will not be an exception!!! Beautiful!!!
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Cam de la Ron
These look like they would go great with hot tea. Anything with lemon that looks like a tea cookie is worth making in my book. Poppy seeds also give me such a feeling of nostalgia.
Holy crud that comment from your mom made me laugh. These look awesome. My sister has Ratio–I am mildly afraid of it and I have no idea why. Possibly an insane desire to use as little math as possible for the rest of my life-shh, don’t tell my math major husband.
Jenn AKA The Leftover Queen
These look amazing! I have a meyer lemon tree – it is a young one, and I have had tiny little green lemons on it for months, some of them are finally starting to turn yellow!
I have a smaller (younger) meyer lemon tree in a pot on my patio. I’ve had it for at least 4 years and this is the first year we got full sized lemons on it (albeit only two!). In previous years it would bloom, grow little green nubs and then they would fall off! So be patient, it’s worth it. 🙂
These look absolutely lovely! I adore anything lemon/poppyseed flavored so I’ll have to put these on my ‘to be baked’ list!
This recipe must go on my “to be baked list” also, what yummy looking cookies. I also have a small meyer lemon tree so hoping for lemons in the future.
This is a nice recipe. Thanks for sharing on twitter.
Love this recipe! My meyer lemons are just ripening for the first time.
I’ve already used them for a meyer lemon curd mascarpone cream pie with gingersnap crust. Yay for meyers!