Lemon Poppy Seed Cookies

If you want to serve a vibrant, sweet treat packed with flavor, these lemon poppy seed cookies should be on the menu. While chewy chocolate chip cookies, sugar cookies and snickerdoodles are classics in their own right, nothing beats the punchy flavor of lemon on a sunny spring or summer day.

The dough is infused with flavor from fresh lemon zest and lemon juice, while poppy seeds enhance the texture and appearance of the cookies. A zippy lemon glaze adds a finishing touch and a third source of lemon flavor. Poppy seed lemon cookies are perfect to serve for a gathering or simply to enjoy with a cup of tea on a warm afternoon.

Ingredients for Lemon Poppy Seed Cookies

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• Butter: Softened, unsalted butter serves as the base for these soft cookies. Take your butter out of the fridge ahead of time or, if you forget, soften butter quickly by cutting it into cubes.
• Sugar: Granulated sugar is creamed with the softened butter until light and fluffy. This sets the cookie dough up for success, resulting in cookies with a soft, tender texture and balanced sweetness.
• Lemon zest and juice: All the flavor in this soft lemon poppy seed cookies recipe comes from fresh lemons. Both lemon zest and lemon juice are used in the cookie dough, along with the lemon juice used in the glaze topping. Zest a lemon with a Microplane, zester or grater ahead of time for best results.
• Egg: Just one egg is incorporated into this cookie dough. Baking with room-temperature eggs helps bind the ingredients and plays a role in making the cookies rise while baking.
• All-purpose flour: Without flour, these cookies would fall flat. It provides structure for excellent texture.
• Baking powder and baking soda: The cookie dough includes a small amount of both baking powder and baking soda to make the cookies rise for the perfect shape and light texture.
• Salt: Just a touch of salt is added to the dough for a balanced flavor.
• Poppy seeds: Poppy seeds are incorporated into both the cookie dough and the glaze for a beautiful look.
• Confectioners’ sugar: Confectioners’ sugar serves as the base of the lemon glaze on top of the poppy seed lemon cookies. It’s mixed with freshly squeezed lemon juice for a bold flavor and the ideal texture.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 350°F. Line a baking sheet with parchment. In a large bowl, cream the butter and sugar until pale and fluffy, three to five minutes. Beat in the lemon zest, lemon juice and egg.

Step 2: Add the dry ingredients

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In another bowl, combine the flour, poppy seeds, salt, baking powder and baking soda. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.

Step 3: Scoop the dough

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Using a 2-inch cookie dough scoop, divide the dough and it shape into balls. Flatten each cookie dough ball slightly before placing the cookies on the prepared baking sheet, 2 inches apart.

Step 4: Bake the cookies

Bake the cookies until the edges are lightly golden brown, 12 to 13 minutes. Remove the baking sheet from the oven and leave the cookies to cool on the sheet for five minutes before removing them to a wire rack to cool completely.

Step 5: Glaze the cookies

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Whisk together the confectioners’ sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze and let them set before serving.

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Lemon Poppy Seed Cookie Variations

• Use frosting: Do you prefer frosting instead of a glaze? Go for it! Make a batch of buttercream frosting and then add lemon zest and lemon juice for a dreamy cookie topping.
• Add white chocolate chips: Want to incorporate other mix-ins? White chocolate chips are a great choice. Once the cookie dough is prepped, stir in 1/2 cup white chocolate chips before rolling the dough into balls and baking.
• Try other citrus: Lemon is the star of the show here, but you can try other citrus fruits. Swap in orange zest and juice for the lemon, or try a combination of the two. You could even incorporate lime into the mix.

How to Store Lemon Poppy Seed Cookies

Store the cookies in an airtight container to keep them fresh. Alternatively, you can store them in a zip-top bag or tightly wrapped in storage wrap.

How long do poppy seed lemon cookies last?

Stored at room temperature, these lemon poppy seed cookies will last up to five days.

Can you freeze lemon poppy seed cookies?

If you want to freeze these cookies to keep on hand, it’s best to do so without the glaze on top. Store the cookies in an airtight container or zip-top bag in the freezer for up to two months. Before serving, make the quick glaze, dip the cookies and let them dry.

Lemon Poppy Seed Cookie Tips

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Can you make lemon poppy seed cookie dough in advance?

While this cookie dough doesn’t need to be chilled before baking, you can still make it in advance. Prep the cookie dough and wrap it in storage wrap. Store the cookie dough in the fridge for up to four days.

You can also freeze the cookie dough for up to two months. To do so, shape the dough into a disk or two, wrap it in a layer of storage wrap, and place it in a zip-top bag, airtight container or aluminum foil wrapper for another layer of protection against freezer burn.

Do you need to soak poppy seeds before adding them to the cookie dough?

Some bakers like to soak poppy seeds before using them in poppy seed recipes because it helps soften the texture of the seeds, but this step isn’t necessary for this particular recipe for lemon poppy seed cookies.

Can you use store-bought lemon juice for this lemon poppy seed cookies recipe?

This recipe for lemon poppy seed cookies harnesses flavor from fresh lemons. Both lemon zest and juice are incorporated, so if you don’t have fresh lemons, you can use bottled lemon juice, but keep in mind that the flavor may not be as vibrant since you’re skipping the zest.

How do you get the perfect glaze consistency for lemon poppy seed cookies?

These lemon poppy seed cookies could be enjoyed on their own, but the simple glaze on top takes them to the next level. To make a glaze that perfectly sticks, it’s all about balance. The ratio of confectioners’ sugar to lemon juice is key for proper consistency. If you find that your glaze is too thick to dip each cookie, add a small amount of lemon juice. If it seems too runny, add just a touch of additional confectioners’ sugar.