Lemon Poppy Seed Sugar Cookies

These lemon poppy seed sugar cookies are light and buttery, loaded with poppy seeds and lemon zest. Rolled in coarse sugar, these cookies are soft with the perfect bit of crunch. This cookie dough can either be scooped or rolled out, cut into any shape desired. The lemon in these cookies adds a nice balance between sweet and tangy.

If you like these lemon poppy seed sugar cookies, you’ll love…

Lemon Blueberry Muffins

Lemon Shortbread Cookies

Lemon Poppy Seed Pancakes

Scoop or roll this cookie dough – I like to cut into small fluted cookies!

Tools I used for this recipe:

• Progressive International Biscuit Cutter Set of 7 – I love these as they are not sharp on your hands when pressing down, they are plastic so they will not rust, and they stack neatly inside each other.
• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
• KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
• Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.

Grocery List:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Egg yolk
• Vanilla extract
• Fresh lemon Juice
• Zest of 1 lemon
• Poppy Seeds

Instructions for the lemon poppy seed sugar cookies:

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.

In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine.

In the bowl of a hand of stand mixer, fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, 2-3 minutes. Add in the egg yolk, lemon zest, lemon juice, and vanilla, mix again until fully combined.

Mix in the dry ingredients and mix on low until incorporated, scrape down the sides if needed. Add in the poppy seeds and gently mix in. The dough will be slightly sticky to the touch.

Transfer the dough out onto a clean, lightly floured surface. Roll out to about 1/2″ thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.* If desired coat the unbaked cookies in coarse sugar before baking.

Arrange the cookies on the prepared baking sheets, about 2″ apart. Chill for 30 minutes.

Once chilled, remove from the fridge and bake at 350 for 4-6 minutes.* Allow to cool for 4-5 minutes on the baking sheets before transferring to a cooling rack. Enjoy immediately or keep in an airtight container for up to a week.

Notes

*It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll, you can also scoop this dough with a portion scoop.

*Baking time is dependent on the size of the cookies, I would start with 4-6 minutes and increase baking time as needed.

Lemon Poppy Seed Sugar Cookies

5 from 1 vote

Course: Dessert

Keyword: Cookies, Lemon Cookies, Lemon Poppy Seed, Shortbread

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time 30 minutes

Total Time: 1 hour

Servings: 24 Cookies

Calories: 92kcal

Author: The Hearty Life

Cost: $

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Ingredients: 

1x2x3x

US Customary – Metric

• 1 1/4 cup All-purpose flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 1/4 tsp Salt
• 1/2 cup Unsalted butter, softened
• 3/4 cup Granulated sugar
• 1 Egg yolk, at room temperature
• 2 tsp Vanilla extract
• 2 tbsp Fresh lemon Juice
• Zest of 1 lemon, about 2 tablespoons
• 3 tbsp Poppy Seeds
• Sugar, for coating

Instructions:

• Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
• In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine.
• In the bowl of a hand of stand mixer, fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, 2-3 minutes. Add in the egg yolk, lemon zest, lemon juice, and vanilla, mix again until fully combined.
• Add in the dry ingredients and mix on low until incorporated, scrape down the sides if needed. Add in the poppy seeds and gently mix in. The dough will be slightly sticky to the touch.
• Transfer the dough out onto a clean, lightly floured surface. Roll out to about 1/2″ thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.* If desired coat the unbaked cookies in coarse sugar before baking.
• Arrange the cookies on the prepared baking sheets, about 2″ apart. Chill for 30 minutes.
• Once chilled, remove from the fridge and bake at 350 for 4-6 minutes.* Allow to cool for 4-5 minutes on the baking sheets before transferring to a cooling rack. Enjoy immediately or keep in an airtight container for 3-4 days.

Notes:

*It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll, you can also scoop this dough with a portion scoop.

*Baking time is dependent on the size of the cookies, I would start with 4-6 minutes and increase baking time as needed.

Nutrition:

Serving: 1 cookie | Sodium: 46 mg | Calcium: 24 mg | Vitamin C: 1 mg | Vitamin A: 129 IU | Sugar: 6 g | Fiber: 1 g | Potassium: 19 mg | Cholesterol: 18 mg | Calories: 92 kcal | Trans Fat: 1 g | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 1 g | Saturated Fat: 3 g | Fat: 5 g | Protein: 1 g | Carbohydrates: 12 g | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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