• • Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
    1 cup (226 g) unsalted butter,1 ½ cups (300 g) granulated sugar,2 Tablespoons lemon zest
  • Add egg yolks and lemon juice and stir until well-combined.
    2 large egg yolks,3 Tablespoons lemon juice
  • In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
    3 cups (375 g) all purpose flour,½ teaspoon baking soda,1 teaspoon baking powder,½ teaspoon salt,2 ½ teaspoons poppy seeds
  • Gradually add dry ingredients to wet and stir until completely combined.

• Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.
• About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
• Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.
• Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.

Lemon Glaze

• Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.
  1 ¼ cups (160 g) powdered sugar,1 ½ – 2 Tablespoons lemon juice
• Drizzle glaze over cookies. Allow glaze to harden before serving.