These Lemon Poppy Seed Cookies combine the tangy freshness of lemon with the subtle crunch of poppy seeds. Whether you’re looking for a light dessert to pair with tea or a sweet addition to a brunch table, these buttery cookies are as versatile as they are delicious.
If you love lemon try some of my other recipes like Lemon Bars, Lemon Curd, and Lemon Poppy Seed Scones.

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Why You’ll Love These Cookies
These iced Lemon Poppy Seed Cookies are bursting with bright citrus flavor from fresh lemon zest and juice, perfectly balanced with a touch of sweetness. Their soft, buttery texture with a slight crunch from poppy seeds makes them irresistibly delicious. Whether enjoyed on their own or with a cup of tea, these cookies bring a refreshing and comforting treat in every bite!
For the full list of ingredients and directions find the recipe card below.
Ingredients
- All-Purpose Flour – Provides structure and stability to the cookies, giving them a soft yet sturdy texture.
- Baking Powder – Helps the cookies rise slightly, making them light and tender.
- Baking Soda – Reacts with the acidity of the lemon juice to create a soft and airy texture.
- Unsalted Butter (softened to room temperature) – Adds richness, moisture, and a melt-in-your-mouth quality to the cookies.
- Powdered Sugar – Dissolves easily, giving the cookies a smooth texture and slight crispness.
- Lemon Zest – Enhances the flavor with concentrated citrus oils, making the cookies taste bright and fresh.
- Olive Oil – Adds moisture and a subtle fruity depth while keeping the cookies tender.
- Fresh Lemon Juice – Provides natural tartness and acidity, balancing the sweetness and activating the baking soda.
Step by Step Instructions
Step 1: In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
Step 2: In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, cream together unsalted butter, powdered sugar, and fresh lemon zest.
Step 3: Mix on medium-high speed for 2-3 minutes or until the mixture is light and fluffy. Stop the mixer and add 1 large egg, olive oil, and fresh lemon juice. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
Step 4: Reduce the mixer speed to low. Gradually add the dry ingredients in two batches, ensuring the first batch is mostly mixed before adding the second. Continue mixing until just combined. The dough should be soft but not overly sticky, and it should scoop easily.
Step 5: Use a cookie scoop to portion out the dough (about 1 oz of dough), and place each scoop onto the prepared baking sheet. For best results, roll the dough a bit between your hands before placing them on the baking sheet.
Step 6: Optional, make the lemon glaze by mixing powdered sugar, lemon zest and lemon juice until blended and smooth and frost cooled cookies. Add a few poppy seeds if desired.
Variations & Substitutions
- Try almond flour (reduce the lemon juice slightly since almond flour retains more moisture).
- You can skip baking soda and increase baking powder (use 1 ½ tsp baking powder instead of both).
- Opt for coconut sugar or maple sugar for a healthier twist.
- Use Greek yogurt or sour cream for a richer texture.
- Skip poppyseeds entirely and add crushed almonds, pistachios, or other finely chopped nuts.
- Add White chocolate chips into the dough or coconut flakes for a tropical twist.
Bakers Tips
- Ensure the butter, egg, and lemon zest are at room temperature for smoother mixing and better incorporation of ingredients.
- Use a kitchen scale for precise measurements, especially for flour and sugar. Too much flour can make the cookies dense.
- If the dough feels too soft or sticky, refrigerate it for 15-20 minutes before scooping. This will help the cookies hold their shape better during baking.
- Keep a close eye on the cookies as they bake. They should come out just as the edges are set before the tops start to brown, ensuring a soft texture.
FAQS
Yes! If you want the tiny crunch that poppy seeds provide, try chia seeds, toasted sesame seeds, or even finely chopped nuts like almonds. You could also use hemp seeds, which have a mild taste and a soft crunch.
Try Brushing the baked cookies with lemon syrup (lemon juice + sugar) for extra tang.
For a softer, chewier cookie: Use a little more olive oil or butter (add 1 tbsp) or Store with a slice of bread or apple in an airtight container to maintain softness.
Storage Tips
- Cool Completely Before Storing: Ensure the cookies are fully cooled on a wire rack to prevent condensation and sogginess. Cookies can be stored at room temperature for up to 5 days.
- To freeze baked cookies, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature before serving.
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Lemon Poppy Seed Cookies
Ingredients
- 2 cups All-purpose flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter Softened to room temperature
- 1 cup Powdered sugar
- 1 Tablespoon Fresh lemon zest
- 1 egg Large Egg Room Temperature
- ¼ cup Olive oil
- 1 Tablespoon Fresh lemon juice
- 1 tablespoon Poppy seeds
Frosting
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice
- ½ teaspoon Lemon zest
Instructions
- Preheat your oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
- In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, cream together unsalted butter, powdered sugar, and fresh lemon zest. Mix on medium-high speed for 2-3 minutes or until the mixture is light and fluffy.
- Stop the mixer and add 1 large egg, olive oil, and fresh lemon juice. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low. Gradually add the dry ingredients in two batches, ensuring the first batch is mostly mixed before adding the second. Continue mixing until just combined. The dough should be soft but not overly sticky, and it should scoop easily.
- Use a cookie scoop to portion out the dough (about 1 oz of dough), and place each scoop onto the prepared baking sheet. For best results, roll the dough a bit between your hands before placing them on the baking sheet.
- Bake for 6-8 minutes, just until the edges are set. Avoid overbaking to keep the cookies soft.
- Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
- If desired, blend the powdered sugar, lemon zest and lemon juice until smooth. Add frosting to a piping bag and frost cooled cookies and sprinkle additional poppy seeds.
Notes
- Ensure the butter, egg, and lemon zest are at room temperature for smoother mixing and better incorporation of ingredients.
- Use a kitchen scale for precise measurements, especially for flour and sugar. Too much flour can make the cookies dense.
- If the dough feels too soft or sticky, refrigerate it for 15-20 minutes before scooping. This will help the cookies hold their shape better during baking.
- Keep a close eye on the cookies as they bake. They should come out just as the edges are set before the tops start to brown, ensuring a soft texture.