Glazed Lemon Poppy Seed Cookies (Edit recipe)

Cookies

1. In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
2. Preheat your oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, cream together unsalted butter, powdered sugar, and fresh lemon zest.
4. Mix on medium-high speed for 2-3 minutes or until the mixture is light and fluffy.
5. Stop the mixer and add 1 large egg, olive oil, and fresh lemon juice. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
6. Reduce the mixer speed to low. Gradually add the dry ingredients in two batches, ensuring the first batch is mostly mixed before adding the second. Continue mixing until just combined. The dough should be soft but not overly sticky, and it should scoop easily.
7. Add the poppy seeds and continue mixing until the seeds are incorporated.
8. Use a cookie scoop to portion out the dough (about 1 oz of dough), and place each scoop onto the prepared baking sheet. For best results, roll the dough a bit between your hands before placing them on the baking sheet.
9. Bake for 6-8 minutes, just until the edges are set. Avoid overbaking to keep the cookies soft
10. Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.

Lemon Glaze

1. Combine the powdered sugar, lemon juice, and lemon zest.
2. Drizzle the glaze over the cooled cookies.
3. Store at room temperature for up to 5 days.