Zesty Lemon Poppy Seed Cookies
These zesty lemon poppy seed cookies feature a bright citrus punch with crunchy poppy seeds and a tangy glaze, perfect for any occasion. They offer crispy edges with a tender center and a refreshing twist on classic lemon cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45-50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup (120 g) powdered sugar, sifted (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
- ½ teaspoon vanilla extract (optional, for glaze)
Instructions
- Prep your ingredients by softening the butter to room temperature and zesting and juicing fresh lemons.
- In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in 1 large egg, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until fully combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in 2 tablespoons poppy seeds gently with a spatula.
- Optional: Chill the dough in the fridge for 30 minutes for thicker cookies.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough by rounded tablespoons onto baking sheets, spacing about 2 inches apart.
- Bake for 8-10 minutes until edges are lightly golden but centers remain soft.
- Transfer cookies to a wire rack to cool completely before glazing, about 15 minutes.
- Whisk powdered sugar with 2-3 tablespoons lemon juice and optional vanilla extract until smooth and pourable.
- Drizzle or spread glaze over cooled cookies with a spoon or small spatula.
- Allow glaze to set for 20-30 minutes before serving.
Notes
For dairy-free, substitute butter with coconut oil (texture will differ). For gluten-free, use a 1:1 gluten-free baking blend or almond flour (texture changes). Zest lemons before juicing to preserve oils. Avoid overmixing dough to prevent tough cookies. Chill dough for thicker cookies. Glaze only after cookies are fully cooled to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9
- Fat: 6
- Carbohydrates: 16
- Protein: 1.5
Keywords: lemon cookies, poppy seed cookies, glazed cookies, citrus cookies, easy cookie recipe, homemade treats, lemon glaze