Lemon Poppy Seed Cookies Recipe

Introduction

These Lemon Poppy Seed Cookies are bright, tangy, and lightly sweet with a delightful crunch from poppy seeds. Perfectly soft and topped with a lemon glaze, they make a refreshing treat for any occasion.

Ingredients

• 3/4 cup (150 g) granulated sugar
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1/4 cup (50 g) light brown sugar, packed
• 1/2 cup (113 g) unsalted butter, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup powdered sugar, sifted
• 4 tablespoons fresh lemon juice or milk

Instructions

1. Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, add the granulated sugar and lemon zest. Use your hands to gently massage the zest into the sugar for about 20 seconds to release the lemon oils.
3. Step 3: Add the brown sugar and butter to the bowl. Using a hand mixer or stand mixer with a paddle attachment, beat on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl as needed.
4. Step 4: Add the egg and vanilla extract. Mix again for about 20 seconds until combined.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Avoid overmixing to keep cookies tender.
7. Step 7: Stir in the poppy seeds gently until evenly incorporated.
8. Step 8: Use a medium cookie scoop to portion the dough into 12 equal balls. Place 6 balls on each prepared baking sheet, spacing them 2-3 inches apart.
9. Step 9: Bake one sheet at a time on the center rack for 9 to 10 minutes. The cookie edges should set and bottoms start to turn golden while tops remain pale and slightly puffy.
10. Step 10: Remove from oven and let cookies cool on the baking sheet for 15 minutes. Then transfer carefully to a wire rack to cool completely.
11. Step 11: To make the glaze, whisk powdered sugar with lemon juice or milk until smooth. Adjust thickness by adding more sugar or liquid as needed. Drizzle the glaze over cooled cookies and sprinkle with extra poppy seeds if desired.

Tips & Variations

• For a brighter lemon flavor, increase the lemon zest to 2 tablespoons.
• Try using almond extract in place of vanilla for a nutty twist.
• Use fresh lemon juice for a tangier glaze or milk for a milder sweetness.
• Store baked cookies and glaze separately, then decorate just before serving to keep cookies crisp.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. Keep the glaze separate and drizzle on before serving. For longer storage, freeze baked cookies without glaze in a sealed bag for up to 2 months. Thaw completely before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit or reduce the additional salt in the recipe to balance the flavor.

What if I don’t have poppy seeds?

You can leave them out or substitute with chia seeds or finely chopped nuts for a different texture.

Lemon Poppy Seed Cookies Recipe

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★★★★★

4.6 from 146 reviews

Delight in these zesty and tender Lemon Poppy Seed Cookies, featuring a perfect balance of bright lemon flavor and crunchy poppy seeds, finished with a smooth lemon glaze. These cookies bake to a light golden perfection with soft, slightly puffy tops and a melt-in-your-mouth texture that makes them an irresistible treat for any occasion.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 12 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 3/4 cup (150 g) granulated sugar
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1/4 cup (50 g) light brown sugar, packed
• 1/2 cup (113 g) unsalted butter, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Lemon Glaze

• 1 cup powdered sugar, sifted
• 4 tablespoons fresh lemon juice or milk

Instructions

1. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, setting them aside for later use to ensure your cookies bake evenly and don’t stick.
2. Incorporate Lemon Zest into Sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for about 20 seconds, releasing the fresh lemon oils and infusing the sugar with brightness.
3. Cream Butter and Sugars: Add the light brown sugar and softened unsalted butter to the lemon-infused sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Remember to scrape down the sides of the bowl to combine all ingredients thoroughly.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract for about 20 seconds until combined, creating a smooth and cohesive base for your cookie dough.
5. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and salt for balanced flavor and texture.
6. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter and egg mixture. Mix on low speed until just combined to avoid overworking the dough which could make the cookies tough.
7. Add Poppy Seeds: Fold in the poppy seeds carefully, mixing just until evenly distributed throughout the dough.
8. Portion Dough: Using a medium cookie scoop, form 12 equal-sized balls of dough. Space six dough balls on each prepared baking sheet, leaving 2-3 inches between each to allow for spreading during baking.
9. Bake the Cookies: Bake one sheet at a time in the center rack of the preheated oven for 9 to 10 minutes. Cookies should have set edges, bottoms just turning golden brown, and pale, slightly puffy tops. They will deflate a bit upon cooling.
10. Cool on Baking Sheet: Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes. This helps them firm up before transferring to a wire rack.
11. Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely, preventing sogginess from steam.
12. Prepare Lemon Glaze: Whisk together the sifted powdered sugar and fresh lemon juice (or milk) until smooth. Adjust the thickness by adding more powdered sugar if too thin or more lemon juice/milk if too thick.
13. Glaze Cookies: Once cooled, drizzle the lemon glaze over the cookies. For an extra pop of texture and visual appeal, sprinkle additional poppy seeds on top of the glaze before it sets.

Notes

• Make sure butter and egg are at room temperature to ensure even mixing and optimal texture.
• Massaging lemon zest into sugar releases bright lemon oils without overwhelming bitterness.
• Do not overmix once flour is added to keep cookies tender, avoiding gluten development.
• If lemon juice is too tart, you may substitute with milk for a milder glaze flavor.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
• Optional: Add a teaspoon of poppy seeds in the glaze for added crunch and flavor.

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