I don’t even really like lemon desserts. Lemon bars are good, but I’ll almost always pass over a lemon cake (except for this one…when paired with strawberry, I’m in) in favor of something with peanut butter, chocolate, or caramel. I’m more of a fan of lemon in savory applications. Chicken picatta, lemon juice in my salad dressing, and especially Lemon Ricotta Ravioli are some of my favorite lemony applications.
However, for some reason last night when I was in the pantry examining the shelves for inspiration, I looked down at that HUGE box of lemons (I’m really going to need to share a picture of that box…you don’t understand how many lemons we have) and just really wanted a lemon poppy-seed muffin. I also really didn’t want to make muffins.
So, lemon poppy seed cookies? Was that a thing? Yep, it was. I found a couple recipes to go off of and was on my merry way. The whole time I was crossing my fingers that they would turn out cakey instead of chewy like normal cookies, and based on the ingredients, they would. And they did! They were cakey, sweet, and lemony, but still missing that tart lemon element that I craved.
A quick lemon glaze of lemon juice, powdered sugar and almond extract remedied that. The tart lemon glaze totally puts these over the edge and rounds out the flavors. The little hit of almond extract makes them reminiscent of those HUGE Costco lemon poppy seed muffins. If you have some lemons and aren’t feeling ambitious enough today to make a four layer lemon strawberry cake (hey, I’m usually not), whip these up. They’re a wonderful snack to quench that summer lemon craving.
Ingredients Instructions Notes Recipe adapted from Baking Bites
Recipe adapted from Baking Bites