Lemon Poppy Seed Cookies
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These Lemon Poppy Seed Cookies are easy to make, made with simple ingredients, and topped with a sweet and zesty lemon glaze. They are the perfect spring treat for lemon lovers.
What we love about this lemon poppy seed cookie recipe is the flavor and the texture. They are bursting with lemon flavor, and they are soft and chewy on the inside and crispy on the outside. They are truly the perfect lemon cookie, and y’all are going to love these!
Ingredients
- All-purpose flour
- Baking Powder – this makes the cookies both soft and chewy in texture.
- Salt
- Poppy Seeds
- Butter – We use salted butter in our recipes but feel free to use unsalted butter.
- Sugar – We used regular cane sugar in this recipe.
- Egg
- Fresh lemon juice and zest
- Vanilla Extract
Lemon Glaze Ingredients
- Lemon juice
- Powdered Sugar
- Mascarpone Cheese or substitute Cream cheese – This makes the glaze extra creamy, tangy, and delicious!
Instructions
Step 1: In a medium bowl, whisk together the sugar, room temperature butter, vanilla extract, egg, lemon juice, and zest.
Step 2: In a small bowl, toss together the flour, salt, baking powder, and poppy seeds. Add the dry ingredients to the wet ingredients and fold together until a dough forms. Cover the bowl with plastic wrap and chill the dough for 15 minutes.
Step 3: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Step 4: Use a medium cookie scoop to scoop out about 2 tbsp of the chilled dough. Place dough on the prepared baking sheet and repeat, leaving at least 2 inches between each dough ball.
Step 5: Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven to cool for about 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling and adding the glaze.
Step 6: Make the glaze by whisking together the powdered sugar, lemon juice, and room temperature mascarpone cheese in a small bowl.
Step 7: Spoon about 1-2 tsp of glaze on top of each cookie before enjoying!
FAQs
Let the glaze harden before transferring them to an airtight glass container. Store at room temperature for about 5 days.
Yes! Roll the dough into a log in plastic wrap and place them in the freezer for 30 minutes. Remove the plastic wrap and transfer it to a freezer-safe bag for up to 3-months. Thaw dough in the refrigerator the night before and slice the dough into cookies and bake!
We hope you all love these Lemon Poppy Seed Cookies! They are bursting with lemon flavor, and they are soft and chewy on the inside and crispy on the outside. Aka, they are the perfect lemon cookie! Enjoy! ♡
Lemon Poppy Seed Cookies
- 1, ¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp poppy seeds
- ½ cup unsalted butter room temperature
- ¾ cup cane sugar
- 1 large egg at room temperature
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ½ cup powdered sugar
- 1 tbsp mascarpone cheese or substitute cream cheese
- In a medium bowl, whisk together the sugar, room temperature butter, vanilla extract, egg, lemon juice, and zest.
- In a small bowl, toss together the flour, salt, baking powder, and poppy seeds. Add the dry ingredients to the wet ingredients and fold together until a dough forms. Cover the bowl with plastic wrap and chill the dough for 15 minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a medium cookie scoop to scoop out about 2 tbsp of the chilled dough. Place dough on the prepared baking sheet and repeat, leaving at least 2 inches between each dough ball.
- Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven to cool for about 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling and adding the glaze.
- Make the glaze by whisking together the powdered sugar, lemon juice, and room temperature mascarpone cheese in a small bowl.
- Spoon about 1-2 tsp of glaze on top of each cookie before enjoying!
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