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Lemon Poppy Seed Slices

My mom taught me to bake, and I use lots of recipes from her abundant collection, including this one for lemon cookies. —Pauline Piraino, Bay Shore, New York
  • Total Time
    Prep: 10 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    5-1/2 dozen


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon 2% milk
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract, optional
  • 2-1/2 cups all-purpose flour
  • 1/4 cup poppy seeds


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk, lemon zest and extracts. Gradually add flour and mix well. Stir in poppy seeds. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate 3 hours or until firm.
  • Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are golden. Cool 2 minutes before removing to wire racks to cool completely.
Nutrition Facts
1 cookie: 52 calories, 2g fat (1g saturated fat), 8mg cholesterol, 18mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
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Average Rating:
  • mrs._white
    Mar 30, 2017

    After reading other reviews I decided to use fresh lemon juice and extra lemon peel. They were good, but not great. A little bland. I will make again, but will try adding extract with the lemon juice. Also had trouble geting them to firm up in the fridge, but adding a little extra flour would probably fix that.

  • shelltine
    Apr 13, 2014

    After viewing the reviews beforehand, I did add 1 extra teas of fresh lemon juice but no baking soda as I do prefer crisp type cookies. I think I could have added even more lemon juice. I would make these again though as I like the crisp texture.

  • Ulifleur
    Apr 6, 2014

    didn't care for the texture... very little flavor.

  • bulga
    Apr 2, 2014

    Made these but did alter a bit. Added 1/2 tsp. Baking soda, used 1 tsp. Lemon juice instead, and baked for only 8 min. Very good and NOT rock hard as they were not over baked. Yummy recipe!

  • pab072879
    Apr 2, 2014

    Needs baking soda.

  • EnidSpencer
    Apr 2, 2014

    I made the cookies per recipe. Before baking I thought to myself, there is no baking soda or baking powder. These cookies are going to be hard. I was correct...hard as a brick! Lot of wasted ingredients and time spent on this one.

  • brauneyes64
    Mar 31, 2014

    wonderful and I agree with Di820, don't rate it if you haven't tried it

  • Di820
    Mar 27, 2014

    What's up with these people who rate a recipe and comment on it even though they didn't prepare the recipe. One person gave this recipe one star, another gave it four stars despite the fact that neither of them made the cookies. THESE ARE NOT REVIEWS. Also, without preparing the recipe they are not qualified to rate it. I DID make these cookies and they were wonderful. Didn't have lemon extract so I added one tablespoon of fresh lemon juice which gave the cookies just the right amount of lemon flavor.

  • phlpea
    Mar 27, 2014

    Yes, it should be able to be frozen. Sounds like a very good recipe; I will be trying it. I'm sure I will give it more stars when I've made the cookies!

  • njgodfrey
    Mar 27, 2014

    Can the cookie dough be frozen for future use?