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lemon poppy seed cookies


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds

For the Lemon Sugar Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest


  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set them aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Click here for complete instructions.
  3. Add the eggs one at a time, beating well after each addition. Then, mix in the freshly grated lemon zest and lemon juice. Get ready for that delightful burst of citrus flavor!
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Gently fold in the poppy seeds, ensuring they are evenly distributed throughout the dough.
  6. Roll the dough into small balls, approximately 1 inch in diameter, and place them onto the prepared baking sheets. Make sure to leave some space between the cookies for spreading.
  7. Bake the cookies for about 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them to prevent over-baking. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes.

For the Lemon Sugar Glaze:

  1. While the cookies are cooling, prepare the luscious Lemon Sugar Glaze. In a small bowl, whisk together the powdered sugar, freshly squeezed lemon juice, and lemon zest until smooth and well combined.
  2. Once the cookies have slightly cooled, drizzle the Lemon Sugar Glaze over the top of each cookie, using a spoon or piping bag. Let the glaze set before indulging in these tangy delights.


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