Get ready lemon lovers, these soft lemon poppy seed cookies are bursting with fresh lemon flavor and poppy seeds! Perfectly sweet and tart, these lemon cookies are the best to serve for any occasion.
My lemon bar cookies and lemon bar cake were such a huge hit amongst readers that I knew another lemon recipe was needed.
These soft lemon poppy seed cookies have a vibrant and tangy lemon flavor with a crunch from poppy seeds. They are basically lemon poppy seed muffins in cookie form!
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why you'll love these lemon cookies
- Chewy cookie: This is my favorite cookie base because they are incredibly chewy with soft and gooey centers.
- Fresh flavor: They are made with fresh lemons and are perfect for anyone who loves all things lemon.
- Perfect for spring: With their bright and fresh flavor, they are perfect to make for any occasion, but especially in spring or summer.
ingredient notes & substitutions
Egg and egg yolk: You will need one whole egg and one egg yolk. The extra yolk provides extra richness and moisture to the dough. I do not recommend leaving it out!
Lemon zest: I recommend using fresh lemons for the best flavor! If you don't have any on hand, you can substitute lemon extract.
Poppyseeds: You can find them at any grocery store in the spice aisle. They give these lemon poppyseed cookies a nice crunch and nutty flavor, however, you can leave them out if you like.
recipe instructions
STEP ONE: Make the lemon sugar. In a mixing bowl, rub the zest into the granulated sugar. This releases the oils in the zest which gives you the best flavor!
STEP TWO: Cream the butter and sugar. To the same mixing bowl, add the light brown sugar and unsalted butter. Cream for 3 minutes, until it looks light and fluffy.
STEP THREE: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
STEP FOUR: Mix in the dry ingredients. Mix in the all-purpose flour, baking soda, baking powder, and poppy seeds until just combined.
STEP FIVE: Scoop and chill the cookie dough. Using a medium cookie scoop, scoop the dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 2-3 hours, overnight is best.
STEP SIX: Bake! Bake the frozen cookies spaced at least 2 inches apart for 9-11 minutes, or until the edges are just set and lightly golden brown and the middles are puffy.
OPTIONAL STEP SEVEN: Decorate! Once cool, whisk together the powdered sugar and fresh lemon juice until smooth. You'll know it's thick enough by drizzling a line onto your finger. If it holds its shape, it's good!
Drizzle the lemon glaze over the tops of the cookies. If you prefer lemon sugar, once they are out of the oven, sprinkle the tops with the sugar and gently press it into the tops.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended cooked dough that will result in a uniform texture and even baking.
- Don't overbake. For best results, bake the cookies only until the edges are lightly golden brown and the middles are still pale and underbaked. This will ensure you have a super chewy and tender cookie!
faqs
Store baked cookies in an airtight container at room temperature for 3-4 days.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out if you do!
Absolutely! Feel free to leave them out completely.
You can definitely use lemon extract, but the flavor will not be as bright and fresh as with the fresh zest.
more cookie recipes you'll love!
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Recipe 📖
Lemon Poppyseed Cookies
Equipment
Ingredients
Cookie Dough
- ¼ cup granulated sugar
- 1 ½ lemons zested
- 12 tablespoons unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon clear vanilla extract
- 2 cups + 2 tbsp all-purpose flour *see notes for measuring flour*
- 1 ½ teaspoon poppy seeds
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Lemon Glaze (for topping)
- ¾ cup powdered sugar
- 3-4 teaspoon lemon juice
Lemon Sugar (for topping)
- 3 tablespoon granulated sugar
- ½ lemon zested
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Rub the lemon zest into the granulated sugar.¼ cup granulated sugar, 1 ½ lemons
- In a stand mixing bowl, or mixing bowl with an electric hand mixer, cream the lemon sugar, light brown sugar, and butter until light and fluffy, 3 minutes.12 tablespoons unsalted butter, 1 cup light brown sugar
- Mix in the egg, egg yolk, and vanilla extract until just combined.1 large whole egg, 1 large egg yolk, 2 teaspoon clear vanilla extract
- Mix in the flour, poppy seeds, baking soda, baking powder, and salt until just combined.2 cups + 2 tablespoon all-purpose flour, 1 ½ teaspoon poppy seeds, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Scoop the dough with a medium (two-tablespoon) cookie scoop onto the prepared baking pan. You should have 27 cookie dough balls.
- Chill the tray in the freezer for at least 2-3 hours, but overnight is best!
- When you are ready to bake, preheat the oven to 350 F/180 C.
- Bake the cookies spaced at least two inches apart for 9-11 minutes, or until the edges are lightly golden brown but the centers are still pale and puffy.
- Let the tray cool on a wire rack. Let cool before decorating then enjoy!
- For the lemon glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the tops of the cookies. Sprinkle with extra lemon zest and poppy seeds if desired.¾ cup powdered sugar, 3-4 teaspoon lemon juice
- For lemon sugar topping: Rub together the lemon zest and sugar. Straight out of the oven, sprinkle the sugar over the tops of the cookies and gently press it into the tops. You must do it right after baking or the sugar will just fall off!3 tablespoon granulated sugar, ½ lemon zested
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended cooked dough that will result in a uniform texture and even baking.
- Don't overbake. For best results, bake the cookies only until the edges are lightly golden brown and the middles are still pale and underbaked. This will ensure you have a super chewy and tender cookie!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sarahlee says
Love these cookies! I'm a sucker for lemon desserts, is it my old soul? Soft, chewy, lemony with more lemon zest on top. Yes, please! Delicious as always!
Johnny says
These cookies had a very interesting flavor I was so impressed! Ive been on your website a few times and i have made a couple of different recipes, but this one was the biggest hit! Thank you!
Johnathan Manzeile
Cambrea Gordon says
I'm so glad to hear that Johnny! Thanks so much for coming back to leave a review! 🙂
Molly says
This is such a good recipe! I wasn't a huge fan of lemon until recently and I liked them much more than I thought I would! Perfect recipe as always!!
Christian says
We loved these lemon cookies! Made them for Easter and everyone preferred the lemon sugar topping over the glaze, but obviously both were delicious! The lemon flavor was so bright and fresh and they had the perfect bakery-style chewy texture with really soft centers. Make sure you don't over bake them and they turn out perfect every time!
Cambrea Gordon says
So wonderful to hear! Thanks for the kind review Christian!