Lemon and poppy seeds go together perfectly, and they’ve never been more delicious in these bright and cheery Lemon Poppy Seed Cookies. They’re light, bright, and are plenty lemony, thanks to a few of my chef tricks. Plus, with poppy seeds throughout, they’re the perfect spring cookie!
You usually find lemons and poppy seeds together in muffins or a loaf cake, but they’re delightful in these easy cookies. They’re plenty lemony, too, which is often hard to do with cookies because the lemon flavor cooks out.
I use lemon oil for all my baking. Originally used as a candy or icing flavoring, oils hold their flavor much better than alcohol-based extracts. And, you need much less of it, too. A similar recipe might call for 2-3 teaspoons of lemon extract, whereas these cookies just require a scant ½ teaspoon of lemon oil.
These cookies are light, a little cakey, and full of flavor. But they do cook low and slow so turn the oven down, grab a book, or catch up on your podcast, and let them bake to lemony perfection.
What You’ll Love About Lemon Poppy Seed Cookies
- They’re bright and lemony thanks to the lemon oil, but you can also use lemon extract. See my suggestions in the recipe card.
- This Lemon Poppy Seed Cookie recipe comes together easily in the bowl of a stand mixer, or with a hand mixer.
- They freeze like a dream! Make a batch and freeze some for later!
Ingredients
- All-purpose flour
- Baking soda
- Lemon zest
- Poppy seeds
- Salted butter – Softened.
- White sugar
- Egg yolks
- Whole egg
- Lemon oil – Or lemon extract.
How To Make Lemon Poppy Seed Cookies
- Preheat your oven to 300-F and line a baking sheet with parchment paper.
- Whisk together the all-purpose flour and baking soda in a medium bowl. Stir in the lemon zest and poppy seeds.
- Cream the salted butter and white sugar in the bowl of your stand mixer with the paddle attachment or with a hand mixer until light and fluffy. This should take about 3-4 minutes.
- Add the egg yolks and whole egg, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the lemon oil or extract.
- Combine the dry ingredients with the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Scoop the dough by rounded tablespoonfuls (I use a 1.5 tablespoon cookie scoop) onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for about 22 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step By Step Process
Chef Jenn’s Recipe Notes
- Use fresh lemon zest for the best flavor. The oils in the zest add a bright, citrusy punch that can’t be beaten.
- If you’re not a fan of lemon oil, lemon extract is a fine substitute, but keep in mind that oils tend to have a more potent flavor. You’ll need about 2 teaspoons of lemon extract if you’re not using lemon oil.
- For evenly sized cookies, use a cookie scoop or a tablespoon to measure out the dough.
Recommended
Serving Suggestions
Serve your Lemon Poppy Seed Cookies with a cup of tea or a glass of cold milk, or pair wonderfully with a fruit salad for a light and refreshing dessert option. Or, make them part of a brunch spread, where their zesty flavor can brighten up the table and add a sweet touch to your meal.
Storage
To keep Lemon Poppy Seed Cookies at their best, store them in an airtight container at room temperature. They will stay fresh for up to a week. If you’re planning to keep them longer, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag or container. They can be frozen for up to 3 months in the freezer; just let them thaw at room temperature before serving.
Lemon Poppy Seed Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons lemon zest
- 2 tablespoons poppy seeds
- ¾ cup butter Softened. I use salted butter.
- 1 cup white granulated sugar
- 2 large egg yolks
- 1 whole egg
- ½ teaspoon lemon oil or 2 teaspoons lemon extract
Instructions
- Preheat your oven to 300-F and line a baking sheet with parchment paper.
- Whisk together the all-purpose flour and baking soda in a medium bowl. Stir in the lemon zest and poppy seeds.
- Cream the salted butter and white sugar in the bowl of your stand mixer with the paddle attachment or with a hand mixer until light and fluffy. This should take about 3-4 minutes.
- Add the egg yolks and whole egg, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the lemon oil or extract.
- Combine the dry ingredients with the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Scoop the dough by rounded tablespoonfuls (I use a 1.5 tablespoon cookie scoop) onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for about 22 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chef Jenn’s Recipe Notes
- Use fresh lemon zest for the best flavor. The oils in the zest add a bright, citrusy punch that can’t be beaten.
- If you’re not a fan of lemon oil, lemon extract is a fine substitute, but keep in mind that oils tend to have a more potent flavor. You’ll need about 2 teaspoons of lemon extract if you’re not using lemon oil.
- For evenly sized cookies, use a cookie scoop or a tablespoon to measure out the dough.