Cookies Desserts Recipes

Lemon Poppy Seed Sugar Cookies

January 29, 2022

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.

cookies laying atop of each other
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baked cookies with slices of lemon

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

Lemon Blueberry Muffins

Lemon Shortbread Cookies

Lemon Poppy Seed Pancakes

unbaked cookies on sheet pan

Tools I used for this recipe:

layered lemon cookies with lemon wedges

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: $
Print Recipe Pin Recipe

Ingredients: 

  • 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.

stacked lemon poppy seed cookies on cooling rack with lemon wedge

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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