Lemon Poppy Seed Cookies
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Soft Lemon Poppy Seed Cookies resemble little muffin tops and are everything you dream about in lemon poppy muffins but in a cookie form! Topped with a sweet glaze and are bursting with fresh lemon flavor.
PIN these Lemon Poppy Seed Cookie recipe to try later!
Lemon Poppy Seed Cookies
Lemon Poppy Seed Cookies have the same exact flavors as the popular Poppy Seed Muffins and even resemble the muffin tops! Loaded with delicious lemon flavor, has a super soft texture and makes a the best cookies, especially during Spring time!
These delicious cookies are easy to whip up, don’t require any dough chilling, made with simple ingredients, and has the perfect amount of lemon flavors. Add them to your Easter table (be sure to also make my Easter Chocolate Chip Cookies and Carrot Cake Blondies), Mother’s Day brunch, or make them all Spring long.
The softness of these cookies are unbelievable… I didn’t intentionally make them to be like muffin tops but I’m so glad they ended up that way.
If you love all things lemon and poppy seed desserts, you’ll love this Lemon Poppy Seed Yogurt Loaf, Glazed Lemon Poppy Seed Muffins, Lemon Poppy Seed Cake, and Lemon Poppy Seed Pancakes.
Why You’ll Love This Recipe
key ingredients
- Lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the cookies have a sweeter flavor instead of a zesty lemon flavor from regular lemons. If you want these to have extra lemon flavor, add 1/4 teaspoon of lemon extract or add more lemon juice and zest.
- All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you want a healthier alternative.
- Baking soda and baking powder: Used as a leavening agent.
- Butter: We use salted butter that’s softened at room temperature. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
- Granulated sugar and brown sugar: White sugar adds sweetness and the brown sugar creates an extra chewy texture.
- Eggs: 1 whole large egg, it’s best if the egg is at room temperature so it incorporates in the dough better.
- Vanilla extract: Adds a warm flavor and helps balance the tartness from the lemons. Vanilla bean paste is even better if you have it!
- Sweet lemon glaze: Powdered sugar, milk, and fresh lemon juice.
- Poppy seeds: Another star ingredient! We need a few tablespoons, as a little goes a long way. Feel free to add extra poppy seeds if you want more pop!
how to make lemon poppy seed cookies
Prepare oven and cookie sheets: Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together until combined.
Add remaining wet ingredients: Add the egg, vanilla extract, lemon juice and lemon zest.
Mix dry ingredients together: Whisk together the flour, baking soda, and baking powder in a medium bowl until combined.
Add the flour mixture to the wet mixture: Mix until cookie dough has formed. fold in poppy seeds. Be sure to scrape the sides of the bowl and be sure not to over-mix.
Scoop cookies: Use a regular ice cream scoop to form cookie dough balls (equivalent to 1/4 cup of dough or 4 tablespoons). Place on prepared cookie sheet place 2 inches apart.
Bake and cool cookies: Bake cookies for 9-10 minutes and let cookies cool for a few minutes, then cool completely on a wire cooling rack.
Make icing: In the meantime, whisk together the powdered sugar, lemon juice, and milk in a smal bowl until smooth. Add more powdered sugar if the icing is too thin or add more milk if its too thick.
Add icing to cookies and enjoy: Drizzle icing on cooled cookies, let sit for few minute to set and enjoy!
pro tips
- Room temperature ingredients: For best results, it’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
- More lemon flavor: Add more lemon juice or extra lemon zest to the cookie dough for an extra zesty flavor.
- Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
recipe variations
- Lemon Blueberry Cookies: Add a handful of fresh blueberries to the cookie dough, dried blueberries will change the flavor and consistency of the cookies.
- Smaller cookies: If you’d prefer to make these cookies the standard cookie shape instead of regular ice cream cookie scoop, use a mini cookie scoop equivalent to 2-3 tablespoons of dough. Be sure to reduce the baking time by a few minutes.
- Add crunch: Add your favorite chopped nuts to the cookie dough to add a nutty crunch. Chopped almonds, walnuts, almonds, macadamia nuts, and pecans make good options.
- White chocolate chips: Add a handful of white chocolate chips to make these even sweeter.
- Gluten free Lemon Cookies: Swap the regular all-purpose flour for gluten-free flour.
leftovers & storage
To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.
To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.
Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into dough balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.
more lemon desserts
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Lemon Poppy Seed Cookies
Ingredients
Lemon Poppy Seed Cookies
- 1/2 cup salted butter softened at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 whole egg
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 -2 tablespoons poppy seeds
Icing
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together until combined.
- Add the egg, vanilla extract, lemon juice and lemon zest.
- Whisk together the flour, baking soda, and baking powder in a medium bowl until combined.
- Add the flour mixture to the wet mixture and mix until cookie dough has formed. fold in poppy seeds. Be sure to scrape the sides of the bowl and be sure not to over-mix.
- Use a regular ice cream scoop to form cookie dough balls (equivalent to 1/4 cup of dough or 4 tablespoons). Place on prepared cookie sheet place 2 inches apart.
- Bake cookies for 9-10 minutes and let cookies cool for a few minutes, then cool completely on a wire cooling rack.
- In the meantime, whisk together the powdered sugar, lemon juice, and milk in a smal bowl until smooth. Add more powdered sugar if the icing is too thin or add more milk if its too thick.
- Drizzle icing on cooled cookies, let sit for few minute to set and enjoy!
