Instructions

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
2. In a small bowl combine the sugar and the lemon zest, using your fingers to rub the zest into the sugar until the sugar starts to clump together and is fragrant. Set aside for 5 minutes to infuse.
3. Combine the butter and the lemon sugar in a stand mixer fit with the paddle attachment. Beat on medium speed, gradually increasing to high until the butter is light and fluffy and pale in color, about 3 minutes.
4. Use a rubber spatula to scrape the down the sides of the bowl. Add the eggs, lemon extract, and vanilla extract. Beat until smooth and completely combined.
5. Scrape down the bowl and add the flour, baking powder, baking soda, and salt. Stir on low speed until combined and no streaks of flour remain. Do not over mix. Last, add the poppy seeds, beating until evenly distributed.
6. Use a small cookie scoop to scoop the dough out into round balls, dropping them 2 inches apart on your cookie sheet. Bake for 9 to 11 minutes or until the edges are set and the centers have puffed up, but are still gooey. Remember, the cookies will continue to cook as they cool so you want them to be a little under baked when you take them out. Allow the cookies to cool completely.
7. While the cookies cool, make the lemon icing. Combine all of the icing ingredients in a bowl, whisking together until smooth. If your icing seems too thick, add a teaspoon of milk in until it is your desired consistency.
8. Drizzle the icing over your cooled cookies. If desired, sprinkle with more poppy seeds for garnish. Enjoy!