Cream the butter and sugar

• In a large mixing bowl, cream the softened butter, vanilla extract and sugar until well combined (wet sand texture).
  1 cup granulated sugar , 1/2 cup softened unsalted butter, 1 tsp vanilla extract

Add wet ingredients

• Start with the egg and lemon zest. After you mix those well, add in the sourdough discard and the lemon juice.
  1/2 cup sourdough discard, 1 egg, zest from one lemon, 1 tbsp lemon juice

Add in dry ingredients

• First mix in the salt, baking soda, and baking powder. Then add in the flour and mix until well combined. The last step is to fold in the poppy seeds. The cookie dough should be thick but sticky.
  2 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1 tsp baking powder, a pinch of salt , 1/4 cup poppy seeds

Chill the dough

• Chill the dough in the fridge while you preheat the oven to 350°F (175°C). This step is important if you want a light and airy cookie and it helps you shape the dough easier.

Shape the cookies

• Line a cookie sheet with parchment paper and divide your dough into 18 equal cookie balls (I used a scale for this). Shape the pieces of dough into balls using the palms of your hands. Place them on the cookie sheet leaving some space between them. I baked 6 cookies in one batch. Note: put the remaining cookie dough in the fridge while the first batch is baking.

Bake the cookies

• The cookies should take 10 to 12 minutes to bake at 350°F (175°C). They are ready when they look set but still soft to the touch. The sides will get slightly golden (but not brown). Take the cookies out of the oven and leave them on the tray for about 10 minutes before transferring to a wire rack to cool down.

Make the glaze

• This lemon glaze is extremely easy to make. You just need to mix the icing sugar and lemon juice with a whisk. It should form a paste that resemble liquid glue.
  Juice from 1/2 lemon, 2 cups icing sugar

Glaze the cookies

• Once the cookies have cooled off slightly and while on the wire rack, pour the lemon glaze on top of each cookie. This step is messy, so you might want to put the baking paper you used before under the rack to catch all the drippings. Let the glaze set on the cookies. It should only take a few minutes.

Serve and enjoy!