The crunch of poppy seeds combines with zesty lemon and a hint of thyme in these easy icebox cookies. With the dough tucked away in your freezer, you’re ready for company any time.

Makes about 40 cookies

PREP TIME: 20 minutes
CHILLING TIME: 50 minutes
FREEZING TIME: at least 2 hours
COOKING TIME: 8 to 10 minutes

INGREDIENTS

• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp fine sea salt
• ½ cup granulated sugar
• ¼ cup lightly packed golden yellow sugar
• 2 Tbsp finely grated lemon zest (about 3 lemons)
• 1 Tbsp coarsely chopped fresh thyme leaves
• 1 cup unsalted butter, softened
• 6 Tbsp poppy seeds
• 1 large egg
• ½ tsp lemon extract
• ¼ tsp vanilla extract

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a large bowl, stir together both sugars, the lemon zest and thyme. Using your fingers, rub the ingredients together to infuse the sugar with the flavourings.
3. Using an electric mixer, beat the butter into the sugar mixture until pale and fluffy, about 1 minute.
4. Beat in 3 tablespoonfuls of the poppy seeds, the egg and the lemon and vanilla extracts until well combined.
5. Add half of the flour mixture to the butter mixture. With the mixer running on low speed, mix in the flour just until combined. Add the remaining flour mixture and mix until combined.
6. Divide the dough in half. Wrap each piece tightly in plastic wrap and refrigerate until it’s firm enough to form into logs, about 30 minutes.
7. Form the chilled dough into logs, about 2 inches in diameter, and square them off. Refrigerate, unwrapped, until they have hardened slightly, about 20 minutes.
8. Spread the remaining 3 tablespoonfuls of poppy seeds out on a large flat plate. Roll the logs in the poppy seeds to coat completely. Wrap the logs tightly in plastic wrap and freeze for at least 2 hours. (The dough can be frozen for up to 2 months.)
9. When ready to bake, preheat the oven to 375°F. Line a large baking sheet with parchment paper.
10. Remove one log of dough from the freezer. Unwrap the log and, with a sharp knife, cut it crosswise into ¼-inch slices. Place the slices, about ½ inch apart, on the prepared baking sheet. Bake until the edges are firm and lightly browned, 8 to 10 minutes.
11. Remove the cookies to wire racks to cool completely. Repeat with the remaining cookie dough, if liked (or freeze until needed). (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)

BAKING DAY SECRETS:

• When making any icebox cookie, freeze the cookie dough logs standing on their ends to prevent the finished cookies being slightly flattened on one side.
• For longer storage, pack the wrapped logs in a freezer bag.
• If the cookie dough log becomes too soft while you’re slicing it, return it to the freezer for a few minutes before continuing.