Print

Lemon Poppy Seed Cookies

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Lemon poppy seed cookies taste like your favorite lemon poppy seed bread but with a perfectly soft and chewy cookie texture.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies

Lemon poppy seed cookies taste like your favorite lemon poppy seed bread but with a perfectly soft and chewy cookie texture. They’re sweet, full of refreshing lemony flavors, and incredibly addictive!

Ingredients

Scale

For the lemon poppy seed cookies:

  • ¾ cup (150g) granulated sugar
  • Zest from 1 large lemon
  • ¼ cup (45g) light brown sugar, packed
  • ½ cup (120g) unsalted butter, softened  at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • A pinch of salt
  • 1 Tablespoon poppy seeds

For the glaze:

  • 1 cup (125g) confectioners’ sugar, sifted
  • 2 Tablespoons lemon juice
  • ¼ teaspoon poppy seeds

Instructions

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, rub the granulated sugar and lemon zest with your fingertips for about 20 seconds, until fragrant.
  3. Add brown sugar and softened butter to the bowl and mix on medium speed for 3 full minutes with a hand mixer (or stand mixer fitted with the paddle attachment). Scrape down the sides of the bowl as needed. Add the egg and vanilla, and mix until combined.
  4. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Add the dry ingredients to the wet ingredients in 2 or 3 additions, and switch to a rubber spatula to mix until just combined. Add the poppy seeds and mix until evenly spread throughout the cookie dough. Do not overmix.
  6. Using a medium size cookie scoop, divide the dough into 12 equal balls. Place 6 cookie dough balls on each prepared cookie sheet, leaving 2-3 inches between each ball.
  7. Bake the cookies one sheet at at time in the center rack of the oven for 9 to 10 minutes. The edges should be set while the top still look pale and slightly puffy.
  8. Remove the cookies from the oven and bang your cookie sheet on the countertop a few times to flatten the cookies a little and give them some texture. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, whisk together the sifted confectioners’ sugar and lemon juice until smooth but still thick, adjusting the quantity of dry/wet ingredients as needed to get the right consistency. Add the poppy seeds and mix. Drizzle the glaze over the cooled cookies, and enjoy!

Notes

* Lemon poppy seed cookies will stay fresh for days, stored in an airtight container or a ziploc bag at room temperature.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/lemon-poppy-seed-cookies/