Chewy Lemon Poppy Seed Cookies are bursting with fresh lemon flavor and are speckled with poppy seeds for a nutty crunch. Coated with lemon sugar, these cookies are sweet-tart perfection. They're easy to make, freezer-friendly, and perfect for gifting, shipping, or snacking with tea.
Why you'll love this recipe
- Delicious lemon flavor comes from fresh lemon juice and zest.
- These cookies have an ideal sugar cookie texture with crunchy edges and chewy centers.
- Poppy seeds add nutty crunch and flavor.
Lemon lovers won't be able to resisit this chewy cookie. They remind me of homemade lemonade in cookie form.
Lemon Poppy Seed Cookies have bright, fruitiness that's great year round for bake sales, care packages, and tea time enjoyment.
If you love lemon treats, you might also enjoy these Lemon Butter Cookies piped into delicate roses or crunchy, citrusy Lemon Sugar Cookies cut out in shapes for any season.
Ingredients
This is an overview of the ingredients. The full measurements and detailed instructions are in the printable recipe card at the bottom of the page.
- Lemon juice/ Lemon zest: The same 2-3 lemons (depending on size) can be used for both the juice and the zest in this recipe.
- Poppy seeds: For longer freshness and best flavor, store poppy seeds in the refridgerator.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a small saucepan over low heat, simmer the lemon juice until reduced by half, then stir in one stick of butter until melted.
- In the bowl of a stand mixer, mix together the remaining 1 stick (½ cup) of butter and 1 cup of the sugar. Add the egg and lemon butter and mix until light and fluffy (about 3 minutes).
- Mix in the remaining ingredients.
- In a small bowl, combine the remaining sugar and 1 teaspoon of lemon zest. Coat dough balls in the lemon sugar.
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- Place the sugar coated dough balls on a parchment lined baking sheet 2" apart.
- Bake for about 14 minutes or until the edges of the cookies turn golden brown.
Storage
Store Lemon Poppy Seed Cookies in an airtight container at room temperature for up to 2 weeks.
For longer storage times at home, freezing is recommended. For longer shipping times, vacuum sealing is recommended.
Tips for perfect texture and flavor
- Zest the lemons before juicing. A microplane is the best zesting tool.
- Watch the lemon juice carefully while heating and remove from heat before the color darkens or the juice will taste bitter.
- The butter, sugar, and lemon zest are divided and used twice in the recipe. Follow the recipe carefully to be sure to use the correct amounts of these ingredients.
- The dough is very soft and can be sticky. Handle the dough balls gently and minimally. Rinse off dough that gets stuck to your fingers in between rolling the dough balls.
- The cookies have finished baking when only the bottom edges of the cookies are browned. The center of the cookies should be very pale.
More lemon cookie recipes to try
Mexican Sugar Cookies, called Polvorones, are thick and crunchy, bakery-style cookies flavored with a splash of citrus.
Shrewsbury Biscuits are delicious lemon cookies traditional in the UK with a cup of tea.
Italian Lemon Cookies are soft, lemon pillows coated in sparkling sugar!
Crispy Lemon Biscotti are SO GOOD with a glass of iced tea!
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Have you tried these cookies? Let me know in the comments how they turned out—or what lemon treat I should bake next!
Lemon Poppy Seed Cookies
Ingredients
- 3 teaspoons lemon zest, divided 2-3 lemons
- ¼ cup lemon juice
- 1 cup unsalted butter, divided 2 sticks
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Use a microplane to grate 3 teaspoons of lemon zest. Set aside.
- Squeeze lemons for lemon juice. Place the lemon juice in a small saucepan over low heat and simmer until reduced by half and 2 tablespoons of juice remain (about 3 minutes). Remove from heat.
- Add one stick (½ cup) of butter to the reduced lemon juice in the pan and stir until melted. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, mix together the remaining 1 stick (½ cup) of butter and 1 cup of the sugar. Add the egg and lemon butter and mix until light and fluffy (about 3 minutes).
- Mix in the vanilla and 2 teaspoons of the lemon zest.
- Stir in the flour mixture and the poppy seeds.
- In a small bowl, use your fingertips to massage together the remaining ½ cup of sugar and 1 teaspoon of lemon zest.
- Use a medium (1.5 tablespoons) cookie scoop to scoop a ball of dough and place the dough ball onto the lemon sugar. The dough is very soft. Gently use your fingers to roll the dough ball to coat in the sugar.
- Gently roll the coated dough ball between your palms to shape, then place on the prepared baking sheet 2" apart.
- Bake for about 14 minutes or until the edges of the cookies turn golden brown. Remove from the oven and transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 2 weeks.
Notes
-
- Zest the lemons before juicing. A microplane is the best zesting tool.
-
- Watch the lemon juice carefully while heating and remove from heat before the color darkens or the juice will taste bitter.
-
- The butter, sugar, and lemon zest are divided and used twice in the recipe. Follow the recipe carefully to be sure to use the correct amounts of these ingredients.
-
- The dough is very soft and can be sticky. Handle the dough balls gently and minimally. Rinse off dough that gets stuck to your fingers in between rolling the dough balls.
-
- The cookies have finished baking when only the bottom edges of the cookies are browned. The center of the cookies should be very pale.
- Wrap pairs of cookies, bottoms together, in plastic wrap.
- Stack the bundles in a column in a ziplock freezer bag.
- Remove as much air as possible from the bag before sealing.
- For shipping times longer than 2 weeks, vacuum sealing is recommended.
Nutrition
First published January 7, 2017. Last updated June 7, 2025. Updated for revised recipe, additional information, improved photographs, and better reader experience.
Nan F
Oh, I can’t wait to make these! I am wondering if I can use GF flour instead. Would I need to use the binder with it? I’m not gluten free, but I have company coming that is. I’d love to serve these when they are here! Thanks for all your wonderful recipes!!! Xoxo
Miz Helen
Hi Wendy,
We will love your Crunchy Lemon Poppy Seed Cookies, they look delicious. Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday. We look forward to seeing you again real soon!
Miz Helen
Monica
I agree...this is a great January cookie! I was just making a batch of crepes this morning with lemon zest and thinking how nice that pop of lemon is! I have been loading up on oranges and grapefruit too so I am very on board. : ) Enjoy your lovely nibbles and hope 2017 is off to a great start!
The Monday Box
Thanks, Monica! It may sound silly, but I think we develop cravings for things our body needs. No, it may not actually NEED cookies. It's the citrus part I am referring to. 🙂 Perhaps citrus appeals so much in the winter because we need it. Your crepes sound fantastic! Happy 2017!
Ashley
Cottage cheese with ranch dressing definitely sounds, um, interesting!! haha But these cookies! Interesting in a very good way!! I loveee poppy seed sweets - these sound scrumptious!
The Monday Box
Thanks, Ashley! I totally agree (at this point) that cottage cheese and ranch dressing is WEIRD, but at the time it was perfection. 🙂 Lemon poppy seed isn't a combo that's used in cookies very often. It should be!
Kim~madeinaday
Oh I love lemon poppy seed muffins so these are right up my alley! Thanks for the recipe! Thank you for sharing on Merry Monday! Pinned & Sharing on G+! Have a great week!
Kim
The Monday Box
Thank you, Kim! These are lemon poppy seed muffins in cookie form. 🙂 Thank you for hosting Merry Monday and thanks for sharing! Enjoy your week. 🙂
Reeni
I love lemon poppy seed EVERYTHING! Never came across the combo in a cookie before. Delightful is the word that comes to mind and refreshing after all the minty and super sweet cookies from the holidays. Save a stack for me! 🙂
The Monday Box
I am holding a stack with your name on it, Reeni! I agree wholeheartedly on the deliciousness of lemon poppy seed and was delighted to find a recipe with that combo that stays fresh for such a long time! I was thinking "refreshing" too!
saltandserenity
Lemon Poppyseed is one of the greatest flavour combos ever! I was just wondering what you would post about in January, since everyone else posts healthy salads and vegetables. These are just what I need right about now, although I suspect I won't be able to limit myself to just a few!
The Monday Box
Well, healthy salads and veggies don't travel well in a care package, and in my opinion aren't much fun to receive. I will just cater comfort food to those interested in emotional health, until the health nuts snap out of their January resolution delusions. 😉 Difficulty limiting myself is why I pack up all of my baking and ship it out asap! 🙂
Chris Scheuer
These sound wonderful after all the over-the-top sweet holiday indulgences. I love most anything with poppyseed! It's funny what a fun and gourmet touch they add!
The Monday Box
Thanks, Chris! These cookies are simple, yet full of flavor. The poppyseed does give a gourmet touch!