Lemon Poppy Seed Cookies are soft cookies with the perfect amount of lemon flavor and a nutty crunch from the poppy seeds. They are a delicious snack or quick bite with a cup of coffee. Be sure to take a look at some of my other cookie recipes, too!
Lemon Poppy Seed Cookies
If you love lemon desserts, you must try these cookies! The tanginess of the lemon really comes through in every bite of these cookies. They are so easy to make and end up with a soft crumb with the added crunch from poppy seeds. For the muffin variation, check out my Lemon Poppy Seed Muffins, which also have a lemon glaze.
Room Temperature Ingredients: Using room temperature ingredients (butter and eggs, specifically) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator. I also have egg substitutes you could try in this recipe.
Lemon: All you need is the juice of one small lemon or about 2 tablespoons of lemon juice. If possible, find a fresh, ripe lemon to juice. We tested the cookies with added lemon zest, but the results were not as tasty as just using lemon juice.
Poppy Seeds: Poppy seeds come from the poppy plant and are used a lot in recipes. You can find them in your nearest grocery store or supermarket. They give a little added crunch and flavor to the cookies.
Can I Make the Cookies Ahead of Time?
Sure! This dough, just like most cookie doughs, freezes great! To freeze the dough, roll the dough into balls and place them on a lined baking sheet. Place the baking sheet of dough balls into the freezer for 1 to 2 hours. Once frozen, transfer the dough balls to a freezer-safe zipper-lock bag. You can bake from frozen, adding a couple of minutes to the baking time.
How to Store Lemon Poppy Seed Cookies
After you have baked the cookies, they can be stored at room temperature or stored in the freezer. To store them at room temperature, keep the cookies in an airtight container for up to five days. To freeze the cookies, first, let them cool completely to room temperature. Then, store the cookies in freezer-safe containers for up to 3 months.
Lemon Poppy Seed Cookies
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, about 1 small lemon
- 1¼ cups (156 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons poppy seeds
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar with a handheld mixer until fluffy, 2-3 minutes. Add the egg, vanilla, and lemon juice. Mix until fully incorporated.
- Add the flour, baking powder, salt, and poppy seeds. Fold the ingredients in by hand until incorporated.
- Form dough into 1-inch balls and place 2 inches apart on the lined baking sheets.
- Use the bottom of a glass to gently press down on each cookie, flattening it slightly.
- Bake 7-9 minutes, or until the cookies are a light golden brown on the edges.
- Let the cookies rest for 10 minutes before moving them to a wire rack to cool completely.
Did you make this recipe?
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This recipe was inspired by MasterClass’ Easy Lemon Poppy Seed Cookies Recipe.