Lemon Poppy Seed Cookies (Print)

Buttery, zesty cookies with fresh lemon and subtle poppy seed crunch

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tbsp freshly squeezed lemon juice
05 - 2 tsp lemon zest
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1 tbsp poppy seeds

→ Optional Lemon Glaze

11 - 1 cup powdered sugar
12 - 2-3 tbsp lemon juice

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and poppy seeds.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each.
07 - Bake for 10-12 minutes, or until the edges are lightly golden.
08 - Let the cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
09 - For a glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and let set.

# Expert Advice:

01 -
  • These cookies strike that perfect balance between tangy and sweet without being overwhelming
  • The poppy seeds add this incredible little crunch that makes every bite interesting
02 -
  • Overbaking these even by a minute makes them lose that tender chewiness, so watch them closely after the 10 minute mark
  • The dough might feel slightly softer than other cookie doughs but that's exactly right for this recipe
03 -
  • Microplane zests lemons more efficiently than a regular grater and catches more of the aromatic oils
  • If your poppy seeds seem old or stale, toast them lightly in a dry pan before adding to the dough

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