These Gluten Free Lemon Poppy Seed Cookies are a burst of lemon flavor both with the glaze and without. In fact, the glaze in optional. These cookies are easy to make and could the perfect addition to your Easter celebration this year.

We were a little divided in our house whether we liked them better with glaze or without. The robust lemon flavor in the glaze might over power the cookie. You can decide for yourself. But for a true lemon lover, it’s perfect. 

To get the very best results, make sure to make them with my PREMIUM flour blend. It’ll totally be worth. You can learn more about it HERE.

I hope you love the Lemon Poppy Seed Cookies as much as we did. They did not last long here!

Lemon Poppy Seed Cookies

Makes 28 cookies

For the Cookies

Ingredients

• 250 grams Paola’s OWN all-purpose GF flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or non-dairy alternative, softened
• 200 grams granulated sugar
• 1 tablespoon fresh lemon zest (1 large lemon)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon honey
• 1 1/2 tablespoon fresh lemon juice (1-2 lemons)
• 2 tablespoons poppy seeds

For the glaze (optional)

Ingredients

• 120 grams powdered sugar
• 2-3 tablespoons fresh lemon juice
• Lemon zest or poppy seeds for garnish (optional)

Instructions

For the cookies:

1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, xanthan gum, baking powder, and salt.
3. In a large bowl and using an electric mixer, beat the butter, sugar, and lemon zest until light and fluffy.
4. Add the egg, egg yolk, and honey and continue mixing.
5. Add the fresh lemon juice and poppy seeds and mix until combined.
6. On low speed, add in the flour mixture in two parts and mix until combined.
7. Use a 1 1/2 tablespoon-sized cookie scoop to scoop cookie balls onto the baking sheet about 2 inches apart. (For perfectly round cookies, make 3 rows of 2, if you add more, the edges might hit the edges of your baking sheet giving the cookie a flat edge.
8. IMPORTANT: Let the dough sit on the baking sheets 5 additional minutes before baking. 
9. Bake for 12-13 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 10 minutes. Then using a spatula carefully transfer the cookies to cooling racks to cool completely.
10. Make the glaze (optional)

Make the glaze:

Instructions:

1. In a small bowl use a spoon to stir the powdered sugar and lemon juice until a thick glaze forms. Add more sugar or juice as needed.
2. Use a pastry brush to apply the glaze on top of each cookie. Sprinkle the tops with more lemon zest and poppy seeds (optional). Or use a fork and drizzle the glaze over the top of each cookie. Let the glaze set, about 20 minutes.

3. Store the cookies in an airtight container at room temperature