One of our new favorite cookies is today’s lemon poppy seed cookies! They’re zesty, flavorful simple and now one of our kids’ favorite cookies to enjoy during the summer!
The soft, melt-in-your-mouth cookie dough is perfectly paired with the sweet and tart icing and the delicious poppy seeds.
Whether you’re looking for a sweet treat to share with friends or a delightful homemade gift, these lemon poppy seed cookies are sure to impress at any BBQ, pool party or lemonade stand.
Why we think you’ll love it:
- Soft and chewy. The soft, chewy center melts in your mouth, while the poppy seeds add a satisfying crunch for a tasty spring dessert.
- Fresh flavor. Zest and juice from fresh lemons infuse the cookies and frosting with a bright, authentic citrus flavor.
- Quick and easy cookie recipe. Don’t be fooled by the impressive taste – these cookies are surprisingly simple to make!
Lemon Poppy Seed Cookies Ingredients
Cookies
- 1 cup unsalted butter, softened – How to Soften Butter Quickly
- 1¼ cups white granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice – freshly squeezed for fresh lemon flavor, but bottled juice may also be used.
- 1 tablespoon lemon zest – How to Zest a Lemon
- 1 large egg, room temperature
- 3 cups all-purpose flour – How to Measure Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Icing
- 3 cups powdered sugar, sifted
- ¼ cup fresh lemon juice – a medium lemon will typically yield 2-3 tablespoons of juice
- 2 tablespoons milk
- 2 teaspoons fresh lemon zest
- ½ teaspoon vanilla extract
- lemon wedge garnish optional – or sprinkle with lemon zest or yellow jimmies
How to Make Lemon Poppy Seed Cookies
- PREP. Preheat oven to 375°F and lightly grease two baking sheets. Set aside.
BATTER. In a large bowl of a stand mixer, cream 1 cup butter, and 1¼ cups sugar until well combined. Add 1 teaspoon vanilla, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 egg and beat until light and fluffy. Scrape the sides of the bowl with a rubber spatula.
- In a separate medium bowl, whisk 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons poppy seeds.
- Add the flour mixture to the wet ingredients and mix on low until just combined.
BAKE. Scoop dough into 1½ inch balls using a medium cookie scoop and place on prepared baking sheets.
- Bake for 9-11 minutes, or until the edges look lightly browned. Allow to cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
ICING. Make icing by mixing 3 cups powdered sugar, ¼ cup lemon juice, 2 tablespoons milk, 2 teaspoons zest, and ½ teaspoon vanilla until combined. Ice cookies with a spatula once cookies have cooled.
Kristyn’s Recipe Tips
- Cream well. Beat the butter and sugar until light and fluffy; this step gives your cookies their soft texture.
- Fresh lemon is key. Use freshly squeezed juice and zest for the brightest flavor.
- Lemon zest tip. Use your hands to massage the lemon zest into the granulated sugar. This releases the oils from the zest into the sugar and intensifies the lemon flavor.
- Don’t over-mix the dough. Mix until just combined after adding the dry ingredients to keep the cookies tender.
- Finish with icing. The lemon glaze adds extra zing and makes the cookies look bakery-worthy.
Lemon Poppy Seed Cookies Recipe
Equipment
- cookie scoop
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1¼ cups white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Icing
- 3 cups powdered sugar, sifted
- ¼ cup lemon juice
- 2 tablespoons milk
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- lemon garnish
Instructions
Cookies
- Preheat oven to 375°F and lightly grease two baking sheets. Set aside.
- In a large bowl, cream butter and sugar until combined well. Add vanilla, lemon juice, lemon zest, and egg. Beat until light and fluffy.
- In another bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
- Add dry ingredients to wet ingredients and mix on low until just combined.
- Scoop dough into 1½ inch balls using a medium cookie scoop and place on prepared baking sheets.
- Bake for 9-11 minutes, or until the edges look lightly browned.
Icing
- Make icing by mixing powdered sugar, lemon juice, milk, zest, and vanilla until combined. Ice cookies with a spatula once cookies have cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Cover the dough with plastic wrap and keep it in the fridge for up to 3 days.
Freezer. Shape the dough into balls or logs depending on your desired cookie shape. Place the dough balls or logs on a baking sheet lined with parchment paper and freeze for 1-2 hours, until firm. Once frozen, transfer the cookie dough to a freezer-safe storage bag or airtight container. Label with the date and store in the freezer for up to 2 months.
Allow the frosting to set then store at room temperature in an airtight container for up to 3 days. To store longer, they can be frozen for up to 2 months.
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This recipe was originally published July 2024.
