These Lemon Poppy Seed Cookies are soft, chewy, and topped with a tangy lemon glaze. They come together in just 25 minutes and are bursting with fresh lemon flavor and crunchy poppy seeds.
Perfect for lemon lovers and an easy treat to impress your family without breaking a sweat!
Ingredients for Lemon Poppy Seed Cookies
- All-purpose flour – It’s the backbone of the cookies, giving them the perfect structure.
- Baking powder & baking soda – These little guys help the cookies rise just right and keep them soft and fluffy.
- Salt – A pinch goes a long way to boost all the other flavors.
- Poppy seeds – I adore the subtle crunch and nutty flavor they add. It makes every bite a bit more exciting!
- Unsalted butter – This is where the rich, buttery goodness comes from. It makes the cookies so irresistible.
- Granulated sugar – Sweetens the cookies just enough to complement the bright lemon.
- Vanilla extract – Adds a cozy warmth and depth that rounds out the citrusy notes.
- Lemon juice & zest – The stars of the show! They bring that vibrant, fresh lemon flavor I can’t get enough of.
- Egg – It’s the glue that holds everything together, ensuring the perfect cookie texture
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Lemon Poppy Seed Cookies
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Mix in the egg, vanilla extract, lemon juice, and zest until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Scoop and bake: Scoop the dough into 1 ½-inch balls and place them on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Cool completely.
- Glaze the cookies: Mix the icing ingredients in a small bowl. Spread the glaze over the cooled cookies and sprinkle with poppy seeds.
Tips
- For extra lemony flavor. Add ½ teaspoon of lemon extract to the dough.
- Don't overmix the dough and measure your ingredients correctly.
- Make ahead. The dough can be made up to two days in advance. Store in the fridge and let sit at room temperature before baking.
- Freeze them. Store baked cookies in an airtight container in the freezer for up to three months. Thaw at room temperature before serving.
Storing the Cookies
- To Store. Keep cookies in an airtight container at room temperature for up to five days.
- To Freeze. Freeze in an airtight container for up to three months.
- To Make Ahead. Prepare the dough ahead of time and store in the fridge for up to two days.
- To Reheat. Enjoy cookies at room temperature or gently warm in the microwave for a few seconds.
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Recipe Card
Lemon Poppy Seed Cookies
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For The Cookies:
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup unsalted butter, softened
- 1 cups granulated white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg, room temperature
For The Lemon Icing:
- 2 cups powdered sugar
- 3-4 tablespoons lemon juice
- 2 teaspoons lemon zest
- poppyseeds, for garnish
INSTRUCTIONS
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 tablespoons poppy seeds
- Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.1 cups granulated white sugar, 1 cup unsalted butter
- Add wet ingredients: Mix in the egg, vanilla extract, lemon juice, and zest until combined.1 teaspoon vanilla extract, 2 tablespoons lemon juice, 1 large egg, 1 tablespoon lemon zest
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Scoop and bake: Scoop the dough into 1 ½-inch balls and place them on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Cool completely.
- Glaze the cookies: Mix the icing ingredients in a small bowl. Spread the glaze over the cooled cookies and sprinkle with poppy seeds.2 cups powdered sugar, 3-4 tablespoons lemon juice, 2 teaspoons lemon zest, poppyseeds
NOTES
- To Store: Keep cookies in an airtight container at room temperature for up to five days.
To Freeze: Freeze in an airtight container for up to three months.
To Make Ahead: Prepare the dough ahead of time and store in the fridge for up to two days.
To Reheat: Enjoy cookies at room temperature or gently warm in the microwave for a few seconds.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note:Â Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Lemon Cookies: FAQs
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
If you have leftover glaze, store it in an airtight container in the fridge for up to a week.
Make sure to measure your flour correctly and avoid overmixing the dough.
YES, use a 1:1 gluten-free flour blend like Bob's Red Mill or Schar.
Soaking isn’t necessary for cookies, but it can enhance their flavor and soften them slightly.
While safe in typical culinary amounts, eating large quantities of poppy seeds can have mild effects due to their natural opiate content.
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