Lemon Poppy Seed Cookies
You guys when I tell you that these are some of the best cookies I’ve ever made, I mean it. I used one of my favorite sugar cookie recipes with the addition of fresh lemon juice, lemon zest, and of course poppy seeds to make for the perfect frosted lemon poppy seed cookies. Of course, I made a buttercream frosting for decorating by piping a classic swirl on top and fresh sprinkle of lemon zest. You can always customize the intensity of the lemon flavor by adjusting the amount of lemon juice and zest added to this recipe. I hope that you enjoy this recipe as much as I do! It’s so perfect for Spring, Mother’s Day, Summer, and well basically anytime you’re craving a lemon dessert :)
While You’re Here!
While you’re here, check out some of my other delicious lemon desserts that you might enjoy! :)
Lemon Creme Brulee
Little Debbie Lemon Mother’s Day Cakes
Blueberry Lemon Cake
Lemon Curd Linzer Cookies
Lemon Curd Recipe
Lemon Poppy Seed Rolls
Blueberry Lemon Cheesecake Bars
Lemon Poppy Seed Whoopie Pies
Lemon Swiss Roll
Lemon Loaf
Why You’ll Love These Lemon Poppy Seed Cookies
- Soft and thick texture with a super soft center
- Made with fresh lemon juice and zest (you can always adjust the intensity of the lemon flavors by using more or less of both the juice and zest)
- Perfect balance of tart and sweet
- Loaded with poppy seeds for texture and flavor
- Topped with a rich lemon buttercream frosting
- Easy to make with simple ingredients
- Perfect for spring and summer baking (but let’s be real, these cookies are delicious all year)
How To Make Lemon Poppy Seed Cookies
These cookies are really simple and straightforward and come together super easily! My favorite part about this recipe is the use of fresh lemon juice and zest. Let’s break this recipe down a bit more :)
- We start this recipe by preparing the cookie dough. We whisk the dry ingredients together then set aside to move onto the wet ingredients.
- Like most cookies, the cookie dough is started by creaming together the butter and the sugar. Once that’s done we add in the eggs, vanilla, lemon juice, and zest. Continue to mix. By the way, this recipe can be mixed by hand, with an electric handheld mixer or with a stand mixer. So really, whatever is most convenient for you :)
- Add the dry ingredients to the wet then mix just until a dough forms. Scoop and roll the cookies then bake until lightly golden brown.
- The cookies must cool completely on a wire rack before decorating.
- Prepare the buttercream. Here’s where you can really control the amount of lemon flavor you want in your cookies since you’re able to try the frosting until it reaches the perfect intensity for you. You can use lemon extract, but fresh is always better.
- Decorate the cookies and add your own details of lemon zest, wedges, or whatever else helps you complete these cookies best :)
Decorating Tips
- Pipe the frosting using a large round piping ti
- Add thin lemon wedges for decoration
- Sprinkle additional poppy seeds on to
- Drizzle with white chocolate for an elegant finish
Crumbl Style Cookie Tips
While I’m not the biggest fan of Crumbl Cookies, I do love their dedication to the large, soft, fluffy, chewy cookies and they’re not always the easiest to make at home. Luckily, I can promise you that this recipe makes it SO much easier than you might think. This recipe has the perfect balance of soft cookie dough, and fool proof instructions for the perfect size and texture.
- Use Large Cookie Scoops
- Using about 4 tablespoons of dough per cookie helps create thick and soft cookies.
- Don’t Overbake
- The cookies should look slightly underdone in the center when removed from the oven. They’ll continue baking as they cool.
- Flatten Before Baking
- Slightly flattening the dough balls helps the cookies spread evenly while still staying thick.
- Use Room Temperature Ingredients
- This creates a smoother dough and helps the cookies bake evenly.
How to Store Lemon Poppy Seed Cookies
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.
For the best texture and flavor, allow the cookies to come to room temperature before serving.
You can also freeze the unfrosted cookies for up to 2 months. Simply thaw and frost before serving :)
Ingredient Alternatives
- Can I Use Bottled Lemon Juice?
- I HIGHLY recommend fresh lemon juice and zest because it gives the cookies a brighter and more natural citrus flavor. Bottled lemon juice can sometimes taste muted, slightly bitter, or artificial.
- Can I Use Salted Butter?
- Yes, but reduce the added salt slightly to avoid overpowering the lemon flavor.
- Can I Make Them Smaller?
- Absolutely. Simply reduce the baking time by 1–2 minutes for smaller cookies.
Lemon Poppy Seed Cookies
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12-15
servings15
minutes10
minutes2
hoursKeep the screen of your device on.
Ingredients
3 cups all-purpose flour
2 tsp. baking powder
3 Tbsp. poppy seeds
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/4 cup fresh lemon juice
2 tsp. vanilla extract
zest of one lemon
- Lemon Buttercream
1/2 cup unsalted butter, room temperature
3 1/2 cups confectioner’s sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 Tbsp. fresh lemon juice
2 -3Tbsp. heavy whipping cream
zest of one lemon
2 Tbsp. poppy seeds
Directions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, poppy seeds and salt. Set aside.
- In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
- Scrape down the sides of the bowl, then add in the eggs, lemon juice, vanilla, and lemon zest. Mix to combine.
- Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be a little sticky – don’t worry.
- Scoop and roll the cookie dough into about 4 Tbsp.-sized balls. Place them about 2″ apart on the prepared cookie sheet. Use the palm of your hand to gently flatten them each slightly.
- Bake the cookies for about 12 minutes or until lightly golden brown on the sides.
- Allow the cookies to cool completely on a wire rack before decorating.
- Lemon Buttercream
- To make the buttercream, cream the butter together with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the confectioner’s sugar, vanilla, and salt.
- Continue to mix and add in the lemon juice and zest. Gradually add one tablespoon of heavy cream at a time until the buttercream starts to come together. Add in the poppy seeds.
- Spread or pipe a generous amount of frosting on top of each cookie. Top with fresh lemon zest and lemon wedges.
- Enjoy!
Nutrition Facts
- Serving Size: 96 g
- Total number of serves: 14
- Calories: 413kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 69mg
- Sodium: 78mg
- Potassium: 42mg
- Carbohydrates: 56g
- Fiber: 1g
- Sugar: 37g
- Protein: 3g
- Vitamin A: 587mcg
- Vitamin C: 2mg
- Calcium: 37mg
- Iron: 2mg
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