Lemon Poppy Seed Cookies (Printable)

Zesty, soft-baked treats with fresh citrus notes and subtle crunch

# What you need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons lemon zest
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1 tablespoon poppy seeds

→ Optional Lemon Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons lemon juice

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and poppy seeds.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each.
07 - Bake for 10-12 minutes, or until the edges are lightly golden.
08 - Let the cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
09 - Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and let set.

# Expert Tips:

01 -
  • They taste like sunshine wrapped in butter, the kind of cookie that makes people pause mid bite
  • The texture is soft but the poppy seeds keep every mouthful interesting
02 -
  • Overbaking makes these dry, so pull them out when the edges just start turning golden
  • The dough keeps in the fridge for 3 days if you want to bake fresh cookies daily
03 -
  • Microplane zesters make quick work of lemons and catch only the fragrant yellow part
  • Chill the dough for 15 minutes if your kitchen runs warm, this prevents excessive spreading

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