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+ servings
A stack of lemon poppy seed cookies

Lemon Poppy Seed Cookies

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.
Course Sweets
Keyword cookies, lemon, lemon cookies, lemon poppy seed cookies, poppy seed, Spring cookies, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings 20 cookies
Author Tracey Gene



  • 1, ¼ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp poppy seeds
  • ½ cup room temperature butter
  • ¾ cup cane sugar
  • 1 large egg at room temperature
  • 2 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Lemon Glaze

  • 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!


Keep: Let the glaze harden before transferring them to an airtight glass container. Store at room temperature for about 5 days.
To freeze the dough: 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!