Preheat and prep. Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Zest one large lemon and juice it, keeping them separate.

Whisk dry ingredients. In a bowl, whisk 2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Stir in 1 tablespoon poppy seeds and the lemon zest so the oils distribute evenly.

Cream the butter and sugar. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 minutes. This step sets you up for a tender cookie.

Add sorghum and egg. Beat in 1/3 cup sorghum syrup, 1 egg, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice until smooth. The mixture may look slightly glossy—perfect.

Combine wet and dry. Add the dry ingredients to the wet in two additions, mixing just until combined. The dough should be soft but not sticky. If needed, chill 10–15 minutes to make scooping easier.

Scoop and space. Use a 1 1/2-tablespoon scoop to portion dough onto the prepared sheets, spacing about 2 inches apart. For neat edges, roll each portion into a ball.

Bake. Bake 10–12 minutes until the edges are lightly golden and the centers look set. Don’t overbake; they’ll continue to cook on the sheets.

Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.

Glaze. Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice until pourable but thick. Drizzle or spoon over cooled cookies. Sprinkle a pinch of poppy seeds or extra zest on top if you like.

Set and serve. Let the glaze set for 20–30 minutes. Enjoy with tea, coffee, or a cold glass of milk.