These Lemon Poppy Seed Cookies are soft, buttery cookies filled with fresh lemon flavor and plenty of poppy seeds.
A simple lemon glaze adds just the right amount of sweetness and an extra burst of citrus, making these cookies a delicious treat for spring gatherings, afternoon snacks, or anytime a fresh lemon dessert sounds good.
Ingredients You’ll Need
Butter: Unsalted butter was used in this recipe, however salted butter can instead be used. If using salted butter, considered reducing or omitting the added salt in the ingredients list.
Granulated sugar: While brown sugar could be used, granulated sugar works best in this recipe.
Egg: A large sized egg is used in this recipe.
Lemon: Fresh lemon zest and juice is used in this recipe. If fresh lemons are not available, bottled lemon juice could be used, and a few drops of lemon extract added to replace the missing flavor boost from the zest.
Vanilla extract: The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
All-purpose flour: Standard all-purpose flour is used in this recipe.
Poppy seeds: The poppy seeds can be omitted for standard lemon cookies.
Salt: Adjust the amount of salt added to suit personal tastes.
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How to Make Lemon Poppy Seed Cookies
1. Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
2. Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a medium speed for 2 minutes, or until pale and creamy.
3. Add the egg, lemon juice, lemon zest and vanilla extract to the stand mixer bowl and beat once again until combined, scraping the sides of the bowl with a silicone spatula as necessary.
4. Add the all-purpose flour, poppy seeds, baking powder, baking soda and salt to the bowl. Beat on a low speed until just combined.
5. Use a tablespoon sized cookie scoop to scoop balls of cookie dough onto the prepared baking sheets.
6. Bake the cookies for 10 minutes, or until just starting to color. The cookies will still be soft to touch at this stage. Allow to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
7. To make the glaze, combine the powdered sugar in a bowl with enough lemon juice to make a spreadable glaze. Spread over the cooled cookies, and garnish with the extra lemon zest and poppy seeds, if using.
Lemon Poppy Seed Cookies
Equipment
Ingredients
- ⅔ cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 Tbsp poppy seeds
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Glaze:
- 1 ½ cups powdered sugar
- 2-3 Tbsp lemon juice
- Lemon zest for decorating, optional
- Extra poppy seeds for decorating, optional
Instructions
- Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a medium speed for 2 minutes, or until pale and creamy.
- Add the egg, lemon juice, lemon zest and vanilla extract to the stand mixer bowl and beat once again until combined, scraping the sides of the bowl with a silicone spatula as necessary.
- Add the all-purpose flour, poppy seeds, baking powder, baking soda and salt to the bowl. Beat on a low speed until just combined.
- Use a tablespoon sized cookie scoop to scoop balls of cookie dough onto the prepared baking sheets.
- Bake the cookies for 10 minutes, or until just starting to color. The cookies will still be soft to touch at this stage. Allow to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
- To make the glaze, combine the powdered sugar in a bowl with enough lemon juice to make a spreadable glaze. Spread over the cooled cookies, and garnish with the extra lemon zest and poppy seeds, if using.
Notes
- An ordinary spoon can be used in place of a cookie scoop to scoop the dough. Roughly roll the dough into balls and place on the baking sheets.
- This cookie dough can be refrigerated for up to 24 hours before baking. Allow to sit at room temperature for 30 minutes, or until the dough can be scooped, before using.
- The number of cookies you will get from this recipe depends on the size of the spoon or scoop used.
- The dough can be made using a large mixing bowl and electric handheld beaters in place of a stand mixer.
- Store these cookies in an airtight container at room temperature for up to 5 days.
- These cookies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
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