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A stack of lemon poppy seed cookies
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Chill Time15 minutes
Total Time40 minutes
Course: Sweets
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 20 cookies
Calories: 120.1kcal
Author: Tracey Gene

Ingredients

  • 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

Lemon Glaze

  • 1 tbsp lemon juice
  • ½ cup powdered sugar
  • 1 tbsp mascarpone cheese or substitute cream cheese

Instructions

  • 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!

Notes

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!

Nutrition

Serving: 1g | Calories: 120.1kcal | Carbohydrates: 16.96g | Protein: 1.28g | Fat: 5.45g | Saturated Fat: 3.23g | Polyunsaturated Fat: 0.38g | Monounsaturated Fat: 1.31g | Trans Fat: 0.19g | Cholesterol: 21.14mg | Sodium: 33.89mg | Potassium: 39.98mg | Fiber: 0.37g | Sugar: 10.57g | Vitamin A: 164.63IU | Vitamin C: 1.65mg | Calcium: 21.04mg | Iron: 0.47mg