Lemon poppy seed cookies are the perfect way to welcome spring. Bursting with lemon flavour, slightly crunchy around the edges and soft and tender on the inside, they’ll quickly become your new favourite cookie.
This lemon poppy seed cookie recipe is derived from a recipe shared by my friend Sophie from Waterfit class. Sophie brought her version of these poppy seed cookies to one of our winter coffee parties and everyone, including me found them so addictive! She makes her cookies with almond essence, but since it’s springtime I modified her recipe by replacing the almond essence with lemon and adding a drizzle of lemon glaze. This turns them into springtime lemon poppy seed cookies! They have the same delightful light and crispy texture and are just as delicious as Sophie’s almond version.
You’ll love these delicate buttery lemon cookies speckled with poppy seeds. They’re pretty, light, crisp and not overly sweet. Lemon glaze and coarse sugar sprinkled overtop adds an additional burst of citrus and sparkle. They’re also perfect for afternoon tea or a cookie exchange.
Lemon and poppy seed combination
Poppy seeds are a well-known classic flavour addition in many baked goods. They have a nutty, earthy and slightly bitter flavour with a little crunch. They’re a good alternative to nuts and grains. In this recipe, the dark blue-black poppy seeds combined with the lemon infused shortbread cookie dough work perfectly together.
Poppy seed nutrition
Poppy seeds are packed with calcium, copper and manganese, as well as dietary fiber and protein. Just two tablespoons contain 25% of the daily suggested calcium intake and 4 grams of both protein and fiber. Not bad for just a little seed!
Ingredients needed
- Lemons
- Sugar
- Butter
- Eggs
- Lemon extract
- Flour
- Baking Powder
- Poppy Seeds
- Icing sugar
- Coarse sugar
How to make lemon poppy seed cookies
- Combine sugar and lemon zest
- In a mixer beat butter and lemon infused sugar until smooth
- Add eggs and lemon extract, if using, and beat until smooth
- Gradually add flour, baking powder and poppy seeds and blend until combined
- Divide dough into two pieces, form each into a disc and cover in plastic wrap
- Refrigerate dough for 1 - 2 hours or overnight
- Take dough out of fridge 10 – 15 minutes before rolling
- Preheat oven and prepare baking sheets lined with parchment paper
- Prepare a work surface by dusting lightly with flour
- Roll out the dough, cut desired shapes and transfer to parchment lined sheets
- Re-roll any scraps and cut out more cookies
- Bake for 8 – 10 minutes and let sit on baking sheet for 2 minutes to set
- Remove cookies to a rack to cool completely
- Mix icing sugar and lemon juice until smooth
- Drizzle glaze over cooled cookies and sprinkle with coarse sugar crystals
- Let the glaze set for 15 minutes before serving
How to store lemon poppy seed cookies
Ensure the glazed cookies are completely set for at least one hour before transferring them to an airtight container. I like to place a sheet of parchment paper between each layer so the glaze doesn’t stick to the stacked cookies. The cookies store well at room temperature for up to 1 week or can be frozen for up to 3 months. To thaw frozen cookies, remove cookies to a rack and let them sit at room temperature for 1 – 2 hours.
You can get creative and use different cookie cutter shapes to adapt the cookies for other events like Christmas, Valentines, St. Patrick’s Day, Easter, Thanksgiving or showers. I also made these cookies with a heart cutter which could be used to celebrate Valentine’s Day, a bridal or baby shower or just for a special friend!
Best cookie tips
- The lemon extract in the recipe adds an extra burst of lemon flavour but is optional and can be omitted
- Roll out each disk to a 12” circle for the optimum ⅛” thickness
- Yield will depend on the size of cutter used; with a 2 ½” cookie cutter and the recommended thickness, you should get 4 dozen (48) cookies.
- Total baking time is based on the recommended cookie size but if you choose to make smaller cookies and/or roll out the dough thinner, then reduce the cooking time by 1 to 2 minutes.
- Rolling the dough thinner than recommended works well if you like a crispier cookie
- If you choose to omit the glaze, the cookies will be just as delicious without it
Don’t you just want to sink your teeth into these delicious lemon poppy seed cookies? I know I could eat a dozen at a time! Why don’t you give them a try and let me know how you like them.
Recipe
Lemon Poppy Seed Cookies
Bright and delicious lemon poppy seed cookies are bursting with lemon flavour. They’re slightly crunchy around the edges, soft and tender on the inside and drizzled with a lemon glaze. Yield is based on a 2 ½” cookie cutter.
Ingredients
- 2 lemons zested
- ¾ cup granulated sugar
- ¾ cup butter softened to room temperature
- 1 egg
- 1 egg yolk
- ½ teaspoon lemon extract optional
- 2 ¼ cups all purpose flour plus more for rolling
- 1 teaspoon baking powder
- ¼ cup poppy seeds
Glaze
- 1 cup icing sugar
- 2 ½ tablespoons lemon juice freshly squeezed
- ¼ cup coarse white sugar or coloured sprinkles as desired
Instructions
-
In a small bowl combine the granulated sugar and lemon zest. Stir to combine to infuse the sugar with lemon flavour. Save the lemons to juice later for the glaze.
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With a mixer with the whisk attachment, beat butter and lemon infused sugar until smooth. Add egg, egg yolk and lemon extract (if using) and beat until smooth.
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In a medium bowl combine flour, baking powder and poppy seeds. Switch to a paddle attachment and gradually add the flour mixture to the wet ingredients and blend until combined and a dough forms.
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Divide dough into two pieces, form each into a disk and wrap in plastic wrap. Refrigerate for at least 1 - 2 hours or overnight.
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Preheat oven to 350 degrees F. Prepare large cookie sheets by lining with parchment paper.
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Remove dough from refrigerator and let sit at room temperature for 10 - 15 minutes (or 30 minutes if chilled overnight). Lightly flour a work surface and a rolling pin. Roll out one disk at a time to a 12” circle which should give you a ⅛” thickness. While rolling lightly sprinkle top with more flour as needed.
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Cut desired shapes with cookie cutters and transfer the cookies to the prepared baking sheets placing them at least 1” apart. Re-roll the scraps and cut out more cookies.
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Bake for 8 - 9 minutes, or just until lightly golden. Remove from oven and let cookies set on the baking sheet for 1 minute before removing to a rack to cool completely.
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For the glaze, in a small bowl combine the icing sugar and lemon juice until smooth. Leave cooled cookies on the cooling rack or place them on parchment paper. Drizzle cookies with the glaze in a random zig zag pattern. Immediately sprinkle cookies with desired coarse sugar or sprinkles. Let glaze set for 15 minutes before serving or 1 hour before storing cookies.
Sophie Tapper says
You are a genius! I am in awe of what you have created! How beautifully this recipe has evolved! It has finally grown up!
From humble Poland to chic Canada.
Congratulations!!
Rita Jakobschuk says
Thank you Sophie for providing the original recipe! It’s amazing how recipes travel through time, family and friends. I’m so glad to hear you like my lemon version. But I still do love the original almond flavour and I also make them that way often.
Wendy says
These cookies were so easy to assemble - I used my hand mixer and the end result was perfect. Tasty spring flowers. A GREAT recipe.
Rita Jakobschuk says
Wendy,
So glad you loved them and found them easy to assemble. At this time of year anything that's like a tasty spring flower will bring joy to our lives!