Lemon Poppy Seed Cookies
There’s something magical about the combination of lemon and poppy seeds. The bright citrus flavor paired with the delightful crunch of poppy seeds creates a cookie that’s light, refreshing, and just sweet enough to keep you coming back for more. Whether you’re looking for a treat to pair with your afternoon tea, a festive addition to your holiday cookie tray, or simply a reason to bake, these Lemon Poppy Seed Cookies are exactly what you need.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/lemon-poppy-seed-cookies/
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Ingredients
- 226g (1 cup) unsalted butter at room temperature
- 150g (¾ cup) granulated white sugar
- 50g (about 1 large egg) egg
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- zest of 1 lemon
- 313g (2½ cup) all-purpose flour (if measuring by cups, use the spoon and level method or you'll be getting too much flour)
- ½ tsp fine sea salt
- 1 tsp baking powder
- 20g (2 tbsps) poppy seeds
For the Lemon Glaze
- 2 tablespoons fresh lemon juice
- 114g (1 cup) confectioner's / powdered sugar
Instructions
- Preheat and prep: Preheat your oven (NO FAN) to 350°F (175°C) and place a rack in the middle of the oven.Make the flour mixture. In a small mixing bowl, combine flour, salt, baking powder, and poppy seeds. Set aside.313g (2½ cup) all-purpose flour, ½ tsp fine sea salt, 1 tsp baking powder, 20g (2 tbsps) poppy seeds
- In a stand mixer bowl fitted with paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes on medium-low speed. You can also do this using a hand mixer.226g (1 cup) unsalted butter, 150g (¾ cup) granulated white sugar
- Add egg, vanilla, lemon juice, and lemon zest. Beat on low speed until combined.50g (about 1 large egg) egg, 1 tsp pure vanilla extract, 2 tbsp fresh lemon juice, zest of 1 lemon
- Add the flour mixture to the butter mixture and continue beating on low speed until just combined. Be careful not overmix.
- Scoop the dough with a medium scoop or weigh around 33g of dough each then roll into a ball. Dip the ball in sugar and place on a cookie sheet lined with parchment paper.
- If using a cookie stamp, center a cookie stamp on the ball and press until the dough reaches near the edge of the stamp. The sugar prevents the dough from sticking to the stamp.If you’re not stamping the cookies, flatten the dough balls a bit by pressing it down with your fingers so you’ll have like a disc shaped dough.
- Bake until light golden brown at the edges, about 12-13 minutes. Let the cookies cool on the pan for about 10 minutes before transferring them to a cooling rack.PRO TIP: Place an oven thermometer in the middle rack and put your baking sheet inside the oven only when the thermometer is actually at 350F.
Make the glaze:
- While the cookies are cooling, make the glaze by mixing lemon juice and confectioner’s/powdered sugar in a small bowl. After cookies have cooled completely, immediately coat the tops with glaze. A pastry brush would be helpful for this task. They are ready once the glaze has dried completely.2 tablespoons fresh lemon juice, 114g (1 cup) confectioner's / powdered sugar
Notes
Storage. These lemon poppy seed cookies stay good for up to 5 days when they are stored in an airtight container at room temperature.
Make Ahead. Make the cookie dough until step 4, then portion into balls. Don’t dip them in sugar yet. Place the cookie dough balls in a parchment lined baking sheet and freeze until hardened. Once firm, transfer the cookie dough balls to a freezer bag or airtight container. Label the bag with the date, oven temperature, and baking time. Then, return to the freezer and store for up to 3 months. When you are ready to bake, move the bag from the freeze to the fridge the night before. It needs to soften so you can dip them into sugar and stamp your cookies before baking.
Servings: 22 cookies
