Serves
Makes: 12 cookies
Ingredients
¾ cup sugar
2 teaspoons lemon zest
¾ cup unsalted butter, softened
1 teaspoon lemon extract
½ teaspoon almond extract
1 egg plus 1 egg yolk, room temperature
2 cups all-purpose flour, plus 2 tablespoons
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon poppyseeds
For the frosting,
8 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon lemon extract
4 cups powdered sugar
3 drops yellow food coloring, optional
Sprinkles for topping
Procedure
Prep Time: 25 minutes
Total Time: 35 minutes
Preheat the oven to 350°F.
In a stand mixer, mix the sugar and lemon zest until the oils release from the zest into the sugar, about 1 minute. Add in the butter and lemon extract and beat until light and fluffy, about 5 minutes. Add in the egg and egg yolk and mix just until combined, about 20 seconds. Mix in the flour, baking powder, salt and poppyseeds until just until combined.
Using a medium scoop (about 3 tablespoons), portion out 6 cookies onto a parchment lined baking sheet. Bake one batch at a time on the middle rack for 9-11 minutes. Do not overbake. They’re finished once they’re no longer shiny. They’re overdone if they start to turn golden brown.
Within the first few minutes of cooling, press the cookies down to about a half inch with the bottom of a clean glass. Let cool completely before frosting.
For the frosting, in a stand mixer, beat the cream cheese, butter, lemon extract and food coloring together until smooth. Add the powdered sugar and slowly mix until the powdered sugar is almost gone. Turn on the speed to low and let mix until a creamy frosting appears, about 2 minutes.
Spread the frosting onto the cooled cookies, top with sprinkles and enjoy!
