Lemon Poppy Seed Sugar Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 

2

tablespoons grated lemon peel (from 2 lemons)

2

teaspoons poppy seed

1

cup powdered sugar

1

to 2 tablespoons fresh lemon juice

Preparation

Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. In large bowl, crumble cookie dough. Add lemon peel and poppy seed; mix well.

Shape dough into 1-inch balls; arrange 1 inch apart on cookie sheets. Bake 9 to 12 minutes or until edges are set and light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool 10 minutes.

In medium bowl, mix powdered sugar and 1 tablespoon of the lemon juice, stirring well. Add additional lemon juice, 1 teaspoon at a time, mixing until drizzling consistency. Drizzle on top of cooled cookies; allow glaze to set 10 to 15 minutes.