Miley These Lemon and Poppy Seed Cookies are such a fun and delicious twist on the classic! With a tender, buttery texture and plenty of poppy seeds, and drizzled in a sweet layer of lemon glaze.
Lemon cookies (also sometimes known as lemon crinkles, lemon drops or sunshine cookies) are one of my must-bake recipes during the spring season. They’re simple and humble, but perfect. If you’ve enjoyed them before, then you know what I’m talking about!
These Lemon and Poppy Seed Cookies are kind of like sugar cookies, made with a high amount of butter so they’re soft and tender, and almost melt in your mouth. This variation is flavored with lemon zest, lemon juice and vanilla for a citrus twist, and filled with either poppy seeds or chia seeds.
Why You’ll Love This Recipe
These cookies balance fresh lemon flavor with gentle sweetness in a way that feels easy to enjoy.
Soft and tender texture: The centers stay moist with lightly golden edges.
Fresh citrus taste: Lemon zest and juice bring bright flavor without sharpness.
Simple ingredients: Everything comes together with basic pantry staples.
Great for any season: Light enough for spring yet cozy with tea year round.
Make ahead friendly: Dough and baked cookies store well for later treats.
Crowd pleasing flavor: The lemon and poppy seed mix feels familiar and fresh.
Ingredients
For the Cookie Dough:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Add Ins:
- White chocolate chips
- Lemon glaze for topping
- Extra zest for finishing
Step by Step Instructions
1. Mix the Dry Ingredients
Start by adding flour, baking powder, baking soda, salt, and poppy seeds into a medium bowl. Stir well so the poppy seeds spread evenly throughout the flour. This step helps every cookie carry that gentle crunch and keeps the texture balanced once baked.
2. Cream Butter and Sugars
Add the softened butter, granulated sugar, and brown sugar to a large bowl. Mix until the mixture looks smooth and pale. This step adds air to the dough, which helps the cookies stay soft instead of dense. Take your time until everything blends fully.
3. Add Egg and Flavorings
Crack the egg into the bowl and mix until fully combined. Stir in lemon zest, lemon juice, and vanilla extract next. The dough should smell bright and fresh at this point. Make sure the zest spreads evenly so each cookie carries lemon flavor.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture. Stir gently until the dough comes together with no dry spots. Stop mixing as soon as it looks uniform. Overmixing can change the texture, so a gentle hand matters here.
5. Chill the Dough
Cover the bowl and place it in the fridge for about 30 minutes. Chilling helps the cookies hold their shape and deepens the lemon flavor. The dough will feel slightly firmer and easier to scoop afterward
6. Bake the Cookies
Heat the oven to 350°F. Line a baking sheet with parchment paper. Scoop rounded spoonfuls of dough onto the sheet, leaving space between each one. Bake for 10 to 12 minutes until edges look set and tops appear lightly golden. Let cookies rest briefly before moving.
Tips & Variations
Small adjustments can shape the flavor while keeping the cookies soft and bright.
- Add extra zest without increasing juice.
- Remove cookies when the middle still looks pale.
- Drizzle a light lemon glaze after cooling.
- Add white chocolate chips to the dough.
- Keep cookies in an airtight container for up to five days.
Serving Suggestions
Lemon and Poppy Seed Cookies shine in relaxed settings and special moments. Serve them with hot tea or iced coffee for a calm afternoon break. They also pair nicely with fresh fruit or a scoop of vanilla ice cream.
When friends visit, I like arranging these cookies on a simple plate with lemon slices nearby. The bright look always invites people to grab one more.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice tastes best, but bottled works in a pinch.
Do poppy seeds change texture?
They add gentle crunch without making cookies hard.
Can I freeze the dough?
Yes, scoop dough portions and freeze. Bake straight from frozen with extra time.
Can I make them dairy free?
Use plant based butter for similar results.
How long do baked cookies stay fresh?
They stay soft for about five days when stored properly.
Final Thoughts
Lemon and Poppy Seed Cookies bring light flavor and soft texture together in a simple way. The citrus aroma and gentle crunch make them feel refreshing without losing comfort.
Lemon and Poppy Seed Cookies
Ingredients
For the Cookie Dough:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Add Ins:
- White chocolate chips
- Lemon glaze for topping
- Extra zest for finishing
Instructions
- Mix the Dry Ingredients: Start by adding flour, baking powder, baking soda, salt, and poppy seeds into a medium bowl. Stir well so the poppy seeds spread evenly throughout the flour. This step helps every cookie carry that gentle crunch and keeps the texture balanced once baked.
- Cream Butter and Sugars: Add the softened butter, granulated sugar, and brown sugar to a large bowl. Mix until the mixture looks smooth and pale. This step adds air to the dough, which helps the cookies stay soft instead of dense. Take your time until everything blends fully.
- Add Egg and Flavorings: Crack the egg into the bowl and mix until fully combined. Stir in lemon zest, lemon juice, and vanilla extract next. The dough should smell bright and fresh at this point. Make sure the zest spreads evenly so each cookie carries lemon flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture. Stir gently until the dough comes together with no dry spots. Stop mixing as soon as it looks uniform. Overmixing can change the texture, so a gentle hand matters here.
- Chill the Dough: Cover the bowl and place it in the fridge for about 30 minutes. Chilling helps the cookies hold their shape and deepens the lemon flavor. The dough will feel slightly firmer and easier to scoop afterward
- Bake the Cookies: Heat the oven to 350°F. Line a baking sheet with parchment paper. Scoop rounded spoonfuls of dough onto the sheet, leaving space between each one. Bake for 10 to 12 minutes until edges look set and tops appear lightly golden. Let cookies rest briefly before moving.
