Lemon Poppy Seed Cookies are the perfect marriage of citrusy zing and buttery sweetness. These cookies are soft yet slightly crisp around the edges, with a melt-in-your-mouth texture that makes them incredibly addictive. The lemon flavor shines with each bite, balanced beautifully by the subtle nuttiness of poppy seeds. Whether you’re enjoying them as an afternoon treat with tea or serving them as part of a dessert spread, these cookies offer a refreshing twist that’s both elegant and easy to love. The lemon glaze drizzled over the top adds an extra punch of flavor and just the right amount of sweetness to bring everything together. Their delicate flavor and beautiful presentation make them a crowd-pleaser at spring gatherings, holidays, or anytime you’re craving a light and flavorful dessert. If you’re a fan of lemon desserts, these cookies are a must-try.
Why You’ll Love It
These Lemon Poppy Seed Cookies are vibrant, buttery, and perfectly balanced between tart and sweet. The poppy seeds add a fun crunch and a subtle flavor that pairs wonderfully with lemon. They’re simple to make, look elegant, and are sure to impress both in taste and appearance.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: About 24 cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon poppy seeds
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Optional: extra lemon zest for garnish
Instructions
1. Make the Dough
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
2. Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
3. Shape and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet, spacing about 2 inches apart. Slightly flatten each ball. Bake for 10–12 minutes, or until the edges are just turning golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
4. Glaze the Cookies
Once the cookies are completely cool, whisk together the powdered sugar and lemon juice to create the glaze. Drizzle over each cookie and top with extra lemon zest if desired. Let the glaze set before serving.
Variations
- Lemon-Lime Twist: Add a little lime zest to the dough for a citrus blend.
- Add Almond: Include ½ teaspoon of almond extract for a new flavor note.
- No Glaze Needed: These cookies are flavorful enough to skip the glaze if desired.
- Make It Vegan: Use plant-based butter and an egg substitute.
- Extra Texture: Add white chocolate chips or crushed almonds.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Whisk
Nutritional Information (Per Cookie)
- Calories: ~120
- Carbohydrates: 15g
- Fat: 6g
- Protein: 1g
- Sugar: 9g
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unglazed cookies for up to 2 months. Glaze after thawing.
- Make Ahead: The dough can be chilled for up to 2 days before baking.
My Cooking Experience
With over 4 years in the kitchen, I’ve made countless cookie variations, but lemon poppy seed always brings something special. I love how the citrus brightens up the buttery dough, and the poppy seeds add just enough crunch to keep it interesting. These cookies are a staple during spring and summer gatherings, and they’re always one of the first to disappear from the dessert table.
Conclusion
Lemon Poppy Seed Cookies are a refreshing, flavorful twist on a classic butter cookie. They’re easy to make, look stunning with their glaze, and offer a light, citrusy treat that’s perfect year-round. Whether you bake them for a holiday tray, tea party, or just to satisfy your lemon craving, these cookies are sure to be a hit.
Lemon Poppy Seed Cookies
Ingredients
Method
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet, spacing about 2 inches apart. Slightly flatten each ball. Bake for 10–12 minutes, or until the edges are just turning golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once the cookies are completely cool, whisk together the powdered sugar and lemon juice to create the glaze. Drizzle over each cookie and top with extra lemon zest if desired. Let the glaze set before serving.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unglazed cookies for up to 2 months. Glaze after thawing.
