Lemon Poppy Seed Cookies

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These soft and chewy cookies are packed with fresh lemon zest and crunchy poppy seeds, finished with a bright lemon glaze. They taste like a lemon poppy seed muffin in cookie form.

Why You’ll Love It

  • Bright lemon flavor in every bite
  • Soft centers with slightly crisp edges
  • Simple one-bowl mixing method
  • No chilling required
  • Glaze adds extra tang and shine
  • Makes about 30 cookies

Ingredients

For the cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 3 tablespoons lemon zest (about 3 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds

For the lemon glaze:

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Steps

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the softened butter and sugar in a large bowl with a hand mixer until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the flour mixture, mixing on low speed until just combined.
  7. Fold in the poppy seeds with a spatula until evenly distributed.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  12. Drizzle the glaze over the cooled cookies using a spoon or fork, or dip the tops directly into the glaze.
  13. Let the glaze set for about 15 minutes before serving or stacking.

Helpful Tips and Substitutions

Use a microplane zester for the finest lemon zest with the most flavor.

Zest the lemons before juicing them to make the process easier.

For thicker cookies, refrigerate the dough for 30 minutes before scooping, though this is optional.

The glaze will thicken as it sits, so add more lemon juice a teaspoon at a time if needed.

Meyer lemons will give a slightly sweeter, more floral flavor if you can find them.

Increase the poppy seeds to 3 tablespoons if you want more crunch and visual appeal.

Serving Ideas

Serve these cookies at brunch alongside fresh fruit and coffee.

Package them in cellophane bags with ribbon for a homemade gift.

Stack them on a cake stand for a simple dessert table display.

Pair with a cup of tea for an afternoon snack.

Crumble over vanilla ice cream for a quick dessert upgrade.

Make-Ahead and Storage

Store glazed cookies in a single layer in an airtight container at room temperature for up to 5 days.

Unglazed cookies can be stacked and stored for up to 1 week.

Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months.

Bake frozen dough balls directly from the freezer, adding 1 to 2 minutes to the bake time.

Glazed cookies do not freeze well because the glaze becomes sticky when thawed.

Bright and Simple

These cookies deliver bold lemon flavor without any fussy techniques.

The poppy seeds add just enough texture to make them interesting.

Keep a batch of dough in the freezer and you will always be ready for fresh cookies.

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