Lemon Poppy Seed Cookies
by Sommer Collier — last updated on Feb 12, 2025 
Soft Lemon Poppy Seed Cookies offer a delightful burst of citrusy brightness with a subtle crunch from the poppy seeds, making them the perfect light and zesty cookie for spring and summertime!
Why We Love These Lemon Poppy Seed Cookies
Today’s Soft Lemon Poppy Seed Cookies are my new favorite cookie…
I know, I know. I’ve said that before.
However, these pillowy little drops of sunshine are so tender and vibrant, you can’t help but love them!
Our Soft Lemon Poppy Seed Cookies are packed with lemon zest and poppy seeds for a tangy flavor that instantly makes you feel light-hearted. Plus those poppy seeds give these cookies a wonderful pop of color!
These drop-style cookies take very little effort to prepare and retain their tender texture for days. They are a marvelous make-ahead for parties and weekend treats!
Just be sure not to over-bake the cookies.
The centers may look a little underbaked, yet the moment the edges are set and just barely showing color, take them out of the oven.
You’ll end up with heavenly Poppy Seed Cookies that will make everyone feel like celebrating! They are erfect for summer or spring days when all you need is a fresh, sweet treat to brighten your day.
Ingredients You Need
- Flour – all-purpose flour or a gluten-free replacement flour will work
- Baking Powder & Baking Soda – to give them lift and crunch
- Salt – to balance all the flavors
- Butter – softened to room temperature
- Sugar – granulated sugar
- Egg
- Lemon Zest – zest the lemon and then juice it
- Lemon Juice – for tang and extra lemon flavor
- Vanilla – for flavor
- Poppy Seeds – offer a bit of texture and go well with lemon!
- Yellow Food Coloring – makes them look extra lemony, but this is totally optional!
Get the Full Ingredients List with Proportions and Detailed Instructions in the Recipe Card Below.
How To Make Lemon Poppy Seed Cookies
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, mix the flour, baking powder, baking soda and salt.
Cream the butter and sugar together with an electric or stand mixer with the paddle attachment until light and fluffy, 3+ minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds, and yellow food coloring. Turn the mixer on low and add in the flour mixture. Scrape the sides of the bowl, then mix until well combined.
Scoop the cookie dough onto the baking sheets in 1 1/2 tablespoon portions using a cookie scoop or spoon, and place them two inches apart. Sprinkle the tops with extra poppy seeds.
Bake for 10-12 minutes, until the edges are just barely golden. Then cool on the cookie sheets for 5 minutes before moving to a cooling rack.
Store in an airtight container at room temperature for up to one week!
Tips & Tricks
- These lemon cookies are perfectly delicious just as they are, but you can also prepare a lemon glaze to drizzle on top to transform these into iced lemon poppy seed cookies! Just whisk together powdered sugar and lemon juice! Or dip them in a homemade lemon curd!
- Stop baking your cookies when they just start to gain color on the edges! This will result in chewy, tender cookies. If you overbake these cookies, they will end up hard!
- The lemon zest is what gives these lemon cookies the deep, citrusy flavor. Don’t skip it! The easiest way to zest a lemon is with a microplane, or the smallest holes on a box grater.
- Don’t over-mix the cookie dough! Another trick to soft, chewy lemon cookies is to mix the dough only until it is combined! Over-mixing can result in tough cookies.
Frequently Asked Questions
Definitely! Lemon poppy seed cookie dough will stay good in the fridge for up to 3 days. Just make sure to cover it well with plastic wrap while it is in the fridge. You can simply bake it straight from the fridge whenever you are ready! You may need to add 1-3 minutes of baking time.
No, you do not need to add lemon extract here. The lemon flavor comes from the fresh lemon zest, so don’t skip it. The fresh lemon juice also adds more lemon flavor and a hint of tangy flavor!
No. Some people soak their poppy seeds in water to make them softer, but it really isn’t necessary. They will add a nice crunchy texture here.
Yes! To freeze, let the cookies cool completely. Then place them in an airtight container and freeze for up to 3 months. Thaw the cookies at room temperature.
Looking For More Pillowy Cookie Recipes? Be Sure to Also Try:
- Elvis “Burning Love” Cookies
- Brown Butter Brown Sugar Cookies
- Soft Lemon Crinkle Cookies
- Fruity Pillow Cookies
- Peanut Butter Cookies
- Best Sugar Cookies
- Chocolate Peanut Butter Pillow Cookies
- Chocolate Chip Cookies with Walnuts
- Easy Banana Pudding Cookies
- Raspberry Thumbprint Cookies
- Italian Wedding Cookies
- Mexican Cookies (Biscochitos)
- Cool Whip Cookies (2-Ingredients)
- Cream Cheese Cookies
Lemon Poppy Seed Cookies Recipe
Video
Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks) softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons poppy seeds, plus extra for garnish
- 3-6 drops yellow food coloring, optional
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together with an electric mixer until light and fluffy, 3+ minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds, and yellow food coloring. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl, then mix until well combined.
- Scoop the cookie dough onto the baking sheets in 1 1/2-tablespoon portions, two inches apart. Sprinkle the tops with extra poppy seeds. Bake for 10-12 minutes, until the edges are just barely golden. Then cool on the cookie sheets for 5 minutes before moving.
- Store in an airtight container at room temperature for up to a week.
This recipe is excellent
These were amazing! They taste heavenly and they are so soft! Bakers, the dough is very creamy, but they turn out amazing!
Superb cookies. Soft and chewy.
So light, fluffy, and full of flavor! I only had 1 lemon, so used 1tsp of lemon extract, and they were delicious cookies.
I absolutely love this recipe! The cookies are so soft and full of flavor. I also enjoyed that the cookies are not overly sweet. Just a wonderful cookie all the way around! Thank you for sharing.
This recipe deserves more than a 5 star! I made a batch…I put in more poppy seeds than the recipe calls for & probably made slightly bigger cookies & it the required about 13 mins to be absolutley perfect – slight crunch on the outside & soft & abit squishy in the middle (not gooy).
Im not usually big on cookies …but I could not resist eating 3 right off the bat – so light I could of eaten more, a serious test to my selfcontrol!! Later that evening when putting them away I snuck another one :)…seriously they are so good!
Made this today. 30 pcs using scooper #22
Family loved it. Thank you for the recipe.
This recipe is fantastic! My only problem is that the cookies are too dry! What did I do wrong? Or what can I do to make them more moist? Thanks!
Hi Dillon,
Is it possible you mismeasured the flour? When baking, remember to always stir (fluff) the flour, scoop or spoon the flour into measuring cups, then level the cups.
Hi! I know this was posted a while ago but it looks like you are still responding to comments :) Lemon is my favorite, especially in baked goods! So thank you for this recipe I can’t wait to make it! The one question I have is, can these be frozen? If so should I freeze them on dough form or cooked form? I am looking into halving the recipe but wouldn’t hate having these on hand. AND since I currently cannot share these with people (happy easter in quarantine!) I do not want to have too many sitting around for me to eat all week haha. Thank you in advance and I hope you are well and staying safe and healthy!
Hi Lindsey,
Yes, you can freeze either the cookie dough before baking, or freeze the cookies after baking. Just make sure to wrap them well to avoid freezer burn. You can freeze up to 3 months.
I think the metric Proportions are wrong. DO you really need 2.7kg of butter?
Hi Liam,
Sorry about that… Our recipe form calculates these automatically. I reset the metric column and it looks more accurate now. Thanks for pointing this out. :)
Sounds great. Will fix some for Family Easter Meal. Thank you for sharing!
Mary Jane
Yummy but too soft. 13 min and still very cake like. My hubby loves lemon🤗
Hi Josie,
It sounds like your oven runs on the cool side. Try placing a hanging oven thermometer in it so you can adjust the temperature accordingly.