Recipe: Lemon Poppy Seed Cookies

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Lemon poppy seed cookies are bright and fun cookies to bake for summer. With simple ingredients and the option to make them ahead, lemon poppy seed cookies are a quick, easy recipe. That makes them great for beginner bakers and seasoned pros alike. With easy-to-follow steps, these cookies are perfect for a dessert table, date night, or a just-because sweet treat. 

There are just a few ingredients to look at:

Poppy Seed: It may seem like a lot of poppy seeds; however, make sure they are evenly distributed in the cookies.

Lemon Zest: Zest only the yellow part of the peel. The inner white part of the peel is bitter and can offset the cookies’ flavor.

Lemon Juice: Adding both lemon zest and juice enhances the lemon flavor, which is what you want.

This recipe is a summer evening in a bite. Filled with nutty poppy seeds and tart-yet-sweet lemons, these cookies are a real crowd-pleaser. They have a cakey/doughy melt-in-your-mouth texture you won’t get enough of. 

Equipment Needed: 

A mixer.

Spatula.

Parchment paper.

Bowls.

Baking sheets.

A scale.

Step-by-step instructions:

Line two baking sheets with parchment paper and set them aside. In a bowl, combine the all-purpose flour, poppy seeds, baking soda, and salt.

In another bowl or mixer bowl, add the butter, sugar, and lemon zest. Cream these ingredients on medium speed for 5 minutes. This way, the sugar creates enough air in the butter to help the cookies bake up nicely. The butter mixture should appear pale. Mix in the vanilla, lemon juice, and one egg before mixing in the other egg. This ensures that each egg is fully incorporated into the mixture. The mixture will look weird; however, do not overmix the eggs, as the proteins can get overworked.

Add the flour mixture in two portions; this will help prevent the flour from becoming airborne.

Once the flour is fully incorporated, chill the dough for 30 minutes while the oven heats to 350°F. Once chilled, portion out the dough. Use a scale to get even cookies; this helps bake at the same rate. Bake the cookies for 10-15 minutes, or until lightly browned, then let them cool on the pan for 5 minutes. Transfer to a cooling rack to cool completely. 

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Tips for success:

As mentioned above, I recommend using a scale to weigh out your ingredients and the dough balls. In both cases, you will get more even results.

Timing: The baking time is based on my oven. Your oven may take longer to bake the cookies. It’s less likely they’ll take less time; however, I recommend checking them at the 5-minute mark to see how they’re going and get a better idea of when they will be done. 

If your oven runs hot, drop the temperature to 325°F; if it runs cold, increase it to 375°F.

When are the cookies done? They are done when they are lightly browned and the edges are set.

If your cookies turn out flat, chill the dough a little longer than 30 minutes.

Recipe Variations:

If you like extra-sweet cookies or want more crunch, roll the dough in granulated sugar or sanding sugar before baking.

Additionally, you can also slightly flatten the dough balls and top them with flaky sea salt for extra saltiness. 

If you're not a fan of salt, add lemon juice a tsp at a time to half a cup of powdered sugar to make a simple glaze.

Serving Suggestions:

Adding lemon poppy seed cookies to a dessert table with other summer desserts and/or cookies will add a nice touch to your assortment.

Storage:

Lemon poppy seed cookies are shelf-stable for up to a week when wrapped and kept on the counter. 

If there are extras you would like to freeze, tightly wrap each cookie in plastic wrap before placing them in a bag. They will last for up to 3 months in the freezer. 

Frequently Asked Questions:

Can I make it ahead? Yes, you can make the dough whenever and freeze the dough balls. I recommend freezing them on a tray before placing them into a bag. That way the dough won’t stick to itself.

Can I substitute certain ingredients? Yes, and no. I would not recommend switching to a liquid sweetener. However, you can be swap the flour for a gluten-free blend; add an extra egg white for extra moisture.

How long does it keep for? 1 week on the counter and up to 3 months in the freezer.

Can I double the recipe? Yes, you can. However, make sure you have a big enough mixing bowl for the dough.

Can I freeze it? Yes, for up to  3 months.

Try out the recipe for yourself below! If you liked the recipe or have questions, feel free to leave a comment and rate it. Also, if you post a picture, be sure to tag me in it! @pourlemondebakery on Instagram.

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Lemon Poppy Seed Cookies

Serving: 24 cookies  ‖  Prep Time 15 minutes  ‖  Difficulty ◆◆◇◇◇  ‖  Shelf Life 1 week

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Ingredients: Ap flour 5 cup + 6 tbsp, 23 oz Baking soda 3/4 tsp, 0.12 oz Salt 1/2 tsp, 0.08 oz Poppy seed 1 tbsp, 0.5 oz Butter 1 cup + 6 tbsp, 11.5 oz Sugar 1 1/2 cup + 2 tbsp, 11.5 oz Eggs 2 Vanilla 1/2 tsp, 0.08 oz Lemon juice 1 tsp, 0.16 oz Lemon zest 1 tbsp, 0.5 oz

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Procedure:

1. Prepare two cookie sheets with parchment paper, and set aside.

2. Whisk together the flour, baking soda, salt, and poppy seeds in a bowl, and set aside.

3. In the bowl of a stand mixer, beat the butter, sugar, and lemon zest until pale and smooth, about 5 minutes.

4. Add in one egg the vanilla and lemon juice mix, then add the other egg, and mix well.

5. Add the flour mixture to the bowl and mix on low until well combined.

6. Then chill* the dough for about 30 minutes.

7. Preheat the oven to 350°F.

8. Portion out the dough by hand or using a scale into 22-24 balls.

9. Bake one sheet at a time for 10 to 15 minutes, rotating the pan halfway through.

10. Let the cookies cool on the pan for about 5 minutes before moving them to a cooling rack.

Notes:

*Chilling the dough deepens the flavors and helps the cookies to be more chewy.