Lemon Poppy Seed Cookies

5 from 1 vote

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 cookies are as versatile as they are delicious.

Prep Time13

Cook Time12

Total Time25

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 163kcal

Author: Candi Elm

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.

Nutrition