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Lemon Poppy Seed Slices Recipe

Lemon Poppy Seed Slices Recipe

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 YIELD:33 servings


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


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk lemon peel and extracts. Gradually add flour and mix well. Stir in poppy seeds. Shape into two 8-in. rolls; wrap each in plastic. Refrigerate 3 hours or until firm.
  • 2. 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. Yield: 5-1/2 dozen.

Nutritional Facts

2 each: 103 calories, 5g fat (3g saturated fat), 18mg cholesterol, 45mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 1g protein.

Reviews for Lemon Poppy Seed Slices

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mrs._white User ID: 7182927 264078
Reviewed 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 User ID: 1786537 27942
Reviewed 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 User ID: 7720441 87312
Reviewed Apr. 6, 2014

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

bulga User ID: 7746531 102061
Reviewed 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 User ID: 6057602 102060
Reviewed Apr. 2, 2014

"Needs baking soda."

EnidSpencer User ID: 6866977 87311
Reviewed 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 User ID: 4192149 102050
Reviewed Mar. 31, 2014

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

Di820 User ID: 7089935 74565
Reviewed 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 User ID: 4076018 25479
Reviewed 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 User ID: 4513038 102046
Reviewed Mar. 27, 2014

"Can the cookie dough be frozen for future use?"

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