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.
