Lemon Poppy Seed Cookies offer a beautiful balance of tangy citrus and delicate sweetness. The poppy seeds add a light nuttiness and crunch, while the lemon zest and juice bring a fresh, vibrant flavor that’s both uplifting and satisfying. They’re easy to make with pantry staples and perfect for sharing at gatherings, gifting, or keeping all to yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Egg
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Poppy seeds
Optional: powdered sugar for dusting or glaze
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Fold in the poppy seeds until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: dust with powdered sugar or drizzle with a lemon glaze once cooled.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Total time: approximately 30 minutes
Variations
Lemon Glaze Drizzle: Mix powdered sugar with lemon juice for a sweet-tart glaze to drizzle over the cooled cookies.
Lemon Extract: For an extra punch of lemon flavor, add a few drops of lemon extract.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Lime or Orange Twist: Swap the lemon zest and juice with lime or orange for a citrusy variation.
Almond Flavor: Add a drop of almond extract for a subtle nutty undertone.
Sandwich Cookies: Use lemon curd or cream cheese frosting between two cookies.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. To reheat, allow frozen cookies to thaw at room temperature or warm them in the microwave for about 10–15 seconds.
FAQs
How do I make the cookies extra lemony?
Use both lemon zest and juice, and consider adding a small amount of lemon extract for a stronger lemon flavor.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch. Just note that the flavor may be slightly less vibrant.
What do poppy seeds add to the cookies?
Poppy seeds add a subtle crunch and a mild nutty flavor that pairs wonderfully with lemon.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking. Let it come to room temperature before scooping and baking.
How do I keep the cookies soft?
Avoid overbaking and store them in an airtight container with a slice of bread to retain moisture.
Are these cookies freezer-friendly?
Yes, you can freeze both the dough and the baked cookies. Wrap tightly and store in a freezer-safe bag or container.
Can I make them vegan?
Yes, use a plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as substitutes.
What’s the best flour to use?
All-purpose flour is ideal for this recipe. If using alternative flours, make sure they are meant for baking.
Can I omit the poppy seeds?
Yes, the cookies will still be delicious without them, though you’ll lose a bit of texture.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look set but soft. They will firm up as they cool.
Conclusion
Lemon Poppy Seed Cookies are a refreshing and delightful treat that’s perfect year-round. With their soft texture, zesty citrus flavor, and hint of crunch, these cookies are sure to impress family, friends, or anyone lucky enough to grab one. Simple to make and easy to customize, they’re a must-try for any lemon lover.
These Lemon Poppy Seed Cookies are soft, zesty, and sweet with a light crunch from poppy seeds, making them a refreshing twist on classic sugar cookies.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon poppy seeds
Optional: powdered sugar for dusting or lemon glaze
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Fold in the poppy seeds until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: dust with powdered sugar or drizzle with lemon glaze once cooled.
Notes
Use fresh lemon juice and zest for the best flavor.Refrigerate dough for up to 2 days before baking if desired.To keep cookies soft, avoid overbaking and store with a slice of bread.Freeze baked cookies or dough for up to 2 months.Substitute lemon with lime or orange for a variation.
