These Lemon-Poppy Seed Sugar Cookies taste like spring on a plate and make an amazing dessert or coffee break treat!
A few days ago, I posted a tried and tested recipe for Classic Sugar Cookies which are delicious even on their own. But if you’re looking for something more, this lemon and poppy seed icing recipe is the perfect topping for these cookies and it takes no time to prepare!
For this recipe, you will need one batch of the Classic Sugar Cookies. Before icing cookies, you need to make sure that they have completely cooled down, so you can prepare those ahead of time. This Lemon-Poppy Seed Sugar Cookies icing recipe does not require fresh egg whites. Instead, I use meringue powder which consists of dehydrated egg whites. I find meringue powder very convenient to use; it has a long shelf-life, reduces the mess made with using and separating eggs, and results in fabulous frosting!
For the icing procedure, I prefer to use the #2 icing tip. I find this very comfortable to outline the cookies and then flood the inside using the same tip. Outlining is an important step if you want to avoid the icing from spreading out of the cookies.
Tools & Ingredients for Lemon-Poppy Seed Cookies
For the icing recipe, you will need the following tools:
- Whisk or whisk attachment if using an electric mixer
- Large bowl
- Piping bag with #2 tip
You will need the following ingredients:
- One batch of Classic Sugar Cookies (recipe here)
- Powdered Sugar
- Meringue Powder
- Lemon juice
- Lemon Zest
- Poppy Seeds
This recipe should be enough for icing around 20 medium-sized cookies. Of course, you can adjust the ratios accordingly should you require more or less of the mixture 🙂Print
These lemon and poppy seed iced sugar cookies taste like spring on a plate and make an amazing dessert or coffee break treat!
- 1 batch classic sugar cookies (recipe here)
- 4 tbsp. lemon juice
- 2 cups powdered sugar
- 2 tbsp. meringue powder
- 5–8 tbsp. water
- 1–2 tbsp. poppy seeds
- zest of 2 lemons, grated
- In a bowl of an electric mixer fixed with the whisk attachment, place powdered sugar, meringue powder and lemon juice and start mixing on low speed. Use a spatula to scrape the sides of the bowl.
- Add water, 1 tablespoon at a time and continue mixing on low speed until the icing is smooth and glossy (3-5 min). Icing consistency should reach that of honey or slightly thicker. If your icing is too thin, add more icing sugar, and if it’s too thick, add more water (1 tbsp. at a time).
- Spoon your icing into a piping bag fitted with a size 2 tip and slowly outline and fill in your cookies with icing.
- Whilst the icing is still not dried, decorate cookies with poppy seeds and lemon zest.
- Chill cookies for 15-30 min until icing has completely dried and solidified.
The royal icing mixture can be stored in an airtight container at room temperature and in a cool, dry, place for up to 4 weeks.
- Category: dessert
Keywords: royal icing, lemon, poppy seeds, icing, cookies