These Lemon Poppy Seed Cookies are a burst of sunshine in every bite, combining zesty citrus with delicate crunch. The bright lemon flavor pairs perfectly with the nutty poppy seeds, creating a cookie that’s both refreshing and indulgent. With just 15 minutes of prep and 12 minutes of baking, you’ll have a batch of golden, chewy cookies ready to enjoy.
Their soft centers and slightly crisp edges make them irresistible, while the subtle sweetness balances the tangy lemon perfectly. Perfect for a quick treat or a thoughtful gift, these cookies are sure to brighten any day.
Each cookie is a delightful balance of textures and flavors, offering a satisfying bite that’s both light and comforting. The buttery richness complements the bright lemon, while the poppy seeds add a playful crunch. At just 164 calories per cookie, they’re a guilt-free indulgence that doesn’t skimp on taste.
Whether you’re sharing them with friends or savoring one with your afternoon tea, these cookies are a simple yet elegant way to elevate your day. Ready in under 30 minutes, they’re the perfect recipe for busy bakers who crave something special.
Ingredients for Lemon Poppy Seed Cookies
- 1 cup (226 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 Tablespoons lemon zest
- 2 large egg yolks (room temperature preferred)
- 3 Tablespoons lemon juice (fresh squeezed preferred)
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2½ teaspoons poppy seeds
For the Lemon Glaze:
- 1¼ cups (160 g) powdered sugar
- 1½ – 2 Tablespoons lemon juice (adjust to desired consistency)
Instructions for Lemon Poppy Seed Cookies
- In a large mixing bowl, combine butter, sugar, and lemon zest. Use an electric mixer to beat until the mixture is light and fluffy.
- Add egg yolks and lemon juice to the butter mixture. Stir until well-combined.
- In a separate medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture, stirring until completely combined.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes (and up to 3 days).
- About 15 minutes before the dough is done chilling, preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Once chilled, scoop the dough by level 1.5 Tablespoon-sized portions. Roll each portion into a ball and place them at least 2 inches apart on the prepared cookie sheet.
- Bake at 350°F (175°C) for 11-12 minutes, or until the edges are just beginning to turn light golden brown.
- Allow the cookies to cool on the sheet for at least 10 minutes before adding the glaze.
For the Lemon Glaze:
- In a small bowl, whisk together powdered sugar and 1½ Tablespoons of lemon juice. Add more lemon juice as needed to achieve a smooth glaze that ribbons off the whisk and holds its shape briefly before dissolving back into the bowl.
- Drizzle the glaze over the cooled cookies. Allow the glaze to harden before serving.
Perfect Pairings: Serving Suggestions
These Lemon Poppy Seed Cookies are delightful on their own, but they shine even brighter with a cup of hot tea or a glass of iced lemonade. For a special treat, serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze the unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw and glaze before serving!
Mix It Up: Recipe Variations
Want to switch things up? Try adding 1 teaspoon of vanilla extract to the dough for extra depth of flavor. For a citrus twist, swap the lemon zest and juice with orange or lime. You can also sprinkle a pinch of sea salt on top of the glaze for a sweet-and-salty finish.
Quick Tips for Success
To save time, use a cookie scoop for evenly sized portions. If your dough is too sticky to roll, lightly dust your hands with flour. For a glossy glaze, sift the powdered sugar before whisking it with lemon juice.
Got Questions? We’ve Got Answers
Wondering if you can use margarine instead of butter?
While butter is preferred for flavor and texture, margarine can work in a pinch. Can you skip chilling the dough? Chilling helps prevent spreading, so it’s best not to skip this step. Happy baking!
Lemon Poppy Seed Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 Tablespoons lemon zest
- 2 large egg yolks room temperature preferred
- 3 Tablespoons lemon juice fresh squeezed preferred
- 3 cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons poppy seeds
Lemon Glaze
- 1 ¼ cups powdered sugar
- 1 ½ – 2 Tablespoons lemon juice
Instructions
- Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
- Add egg yolks and lemon juice and stir until well-combined.
- In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
- Gradually add dry ingredients to wet and stir until completely combined.
- Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.
- About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.
- Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.
- Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.
- Drizzle glaze over cookies. Allow glaze to harden before serving.