Lemon poppy seed cookies are the perfect soft and delicious lemon cookie recipe. You have all the flavors of your favorite lemon poppy seed dessert in a cookie form. Melt in your mouth homemade lemon cookies that are topped with a sweet glaze.
Spring is here so this lemon poppyseed cookie came out of retirement. I whipped these up this week and like always I found myself reaching for one more cookie. These cookies with poppyseeds are always a hit at bake sales, potlucks, birthday parties, and of course summer cookouts. Try this zucchini lemon loaf for another lemon dessert.
This Lemon Poppy Seed Cookies Recipe Is…
- Homemade
- Easy to Make
- No Chill Dough
- Drizzled with Lemon Glaze
- Freezer Friendly
Ingredients Needed
All Purpose Flour – You will use an all purpose flour for this cookie. Make sure to scoop and level off the top to properly measure your flour.
Egg – Room temperature egg works great for this cookie recipe.
Baking Powder – This will help offer a light, fluffy texture to the cookies.
Salt – If you use salted butter just skip adding salt into the cookies.
Poppy Seeds – This is my favorite part of the cookies. Paired with the citrus it really enhances the cookies.
Unsalted Butter – Use room temperature butter for this recipe for it to cream nicely.
Granulated and Brown Sugar – The perfect bled of sweetness for the cookies.
Honey – The honey adds a nice hint of sweetness to the cookies that really helps them stand out from the rest.
Lemon – You will use lemon juice and the zest of lemon for this cookie recipe and the glaze!
Powdered Sugar – If you find your powdered sugar has clumps you can sift it first and it will help remove lumps for an ultra creamy glaze.
How to Make
Full measurements and steps are in the printable recipe card at the bottom of the post. This is a visual walk through on how the cookies are made.
Step One: First, preheat your oven and prep your cookie sheets. I like to use silicone baking mats to help cookies from sticking to the pan.
Step Two: Then in a small bowl add your dry ingredients, sifting to combine. Set the dry ingredients to the side.
Step Three: Next in a stand mixer or with a hand mixer you are going to cream your softened butter and and sugars together. You want to mix for 2-3 minutes, so it becomes nice and soft and creamy.
Step Four: Next, add in the honey, egg, lemon juice, and zest. Mix for an additional minute.
Step Five: Slowly add in the flour mixture, mixing a little at a time. Make sure to scrape down the sides of the bowl.
Step Six: Use a cookie scoop and dish up the cookies, leaving 1-2 inches from each cookie. You will batch cook, so if you have a second cookie sheet you can repeat dishing up cookies.
Step Seven: Bake as directed. Then remove the cookies and let them cool a minute then transfer to a cookie cooling rack. They need to cool completely before you add on the glaze.
Step Eight: Next, after the cookies are cooled you can mix the powdered sugar and lemon juice. Then drizzle it on top of the cookies for a light glaze.
Recipe Notes:
Using a cookie scoop allows for the cookies to be the same size. In that, they will bake up evenly and you won’t have undercooked or overcooked cookies that way.
Don’t over bake the cookies or they will become dry.
Scoop the flour into a measuring cup and then use a knife to level off the flour in the measuring cup.
You can add a little extra lemon zest for a bolder lemon flavor to the cookies.
The lemon glaze for the poppy seed lemon cookies is optional. It does add more lemon sweetness to the cookie.
If you don’t want cookies with poppy seeds you can leave the poppy seeds out of the recipe and just have a classic lemon cookie.
Storing
Room Temperature – You can store your cookies at room temperature in an airtight container for up to 5 days. Or you can refrigerate the cookies as well if you want. The cookies will last up to 7 days in the fridge.
Of course the cookies do dry out as they sit, so eating within the first few days is best. Place a slice of bread in the container with cookies to help keep the cookies moist.
Freezing – You can allow your cookies to fully cool, and then freeze in a freezer bag or airtight container. The lemon glazed cookies will freeze for 2-3 months. Thaw on the counter at room temperature when you are ready to eat.
Frequently Asked Questions
Creaming the butter and sugars together for 3-4 minutes is key in getting that pillow-y soft cookie texture you are looking for. If you under mix, your cookies just won’t hold the right texture.
One secret I have done is take a little sugar and rub it with the lemon zest with your fingers. It will help release even more of the lemon oils in the zest and help the cookies to become more citrus infused.
Head to the grocery store and in the baking aisle and spice aisle you will find the poppy seeds. The poppy seeds are with all the other spices like pepper, garlic, onion powder, etc. Almost all stores are in alphabetical order.
More Lemon Desserts
- Lemon Lava Cake
- Jumbo Lemon Poppy Seed Muffins
- Lemon Cream Puffs
- Easy Lemon Cupcakes
- Lemon Cheesecake Mousse
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
Lemon Poppy Seed Cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg room temperature
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 1/2 tablespoons lemon zest
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees. Then line or place silicone baking mat on cookie tray and set aside.
- Then in a small bowl you will add your flour, poppy seeds, baking powder, salt, and whisk together. Set aside.
- In a stand mixer or with hand mixer add your softened butter, granulated sugar and brown sugar together. Mix on medium speed for 2-4 minutes, scraping sides. You want to cream the butter and sugar together really well.
- Next add in the lemon juice, zest, honey, and egg. Mix an additional minute.
- Slowly mix in the flour mix until it is fully incorporated.
- Use a cookie scoop and place cookie dough on baking sheet leaving 1-2 inches from each cookie.
- Bake 10-12 minutes or until the cookies are fully baked. Remove and then let cool a minute and transfer to cooling rack.
- Once all the cookies are fully baked, let them cool completely. Then mix up the powdered sugar and lemon juice for the lemon glaze.
- Drizzle on top of each cookie and then serve and enjoy these lemon poppy seed cookies.
Notes
Equipment
- 1 hand or stand mixer
Nutrition
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