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Lemon Poppy Seed Cookies Recipe

Lemon Poppy Seed Cookies Recipe

These soft cookies are definitely a comforting old-fashioned variety everyone will enjoy.
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling YIELD:42 servings


  • 1/2 cup poppy seed filling
  • 2 teaspoons lemon juice
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 egg yolks
  • 1 tablespoon grated lemon peel
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 3/4 cup buttermilk
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 cup 2% milk
  • 2 teaspoons lemon extract
  • 1 teaspoon grated lemon peel
  • Poppy seeds, optional


  • 1. In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon peel and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough.
  • 3. Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
  • 4. For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon peel until blended. Spread over cookies. Sprinkle with poppy seeds if desired. Yield: 3-1/2 dozen.

Nutritional Facts

1 each: 163 calories, 6g fat (3g saturated fat), 29mg cholesterol, 115mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 2g protein.

Reviews for Lemon Poppy Seed Cookies

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madcookingmama User ID: 3886440 137146
Reviewed Mar. 26, 2012

"Just a question: What is poppy seed filling and where do I get it? These sound delicious and I would love to make them!!"

MY REVIEW User ID: 5571923 134602
Reviewed Nov. 4, 2010

"I made these last year during the holidays and they quickly became my husband's favorite cookie. I am going to double my batch this year!"

erinsowards User ID: 4781894 150569
Reviewed Jan. 11, 2010

"Loved it, could eat the whole batch, my daughter is making for a recipe contest."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.