Crunchy Lemon Poppy Seed Cookies

Crunchy Lemon Poppy Seed Cookies

Adapted from “Rose’s Christmas Cookies” by Rose Levy Beranbaum
Makes 32 cookies
Author Wendy Sondov


  • 1 ½ cups all-purpose flour
  • 6 tablespoons poppy seeds
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 tablespoons lemon zest zest from 3 medium lemons
  • 1 cup unsalted butter room temperature
  • 2 egg yolks
  • 2 teaspoons vanilla paste or extract
  • I cup ground almonds
  • Optional topping: ½ cup confectioner’s sugar


  1. In a medium bowl, whisk together flour, poppy seeds, and salt.
  2. In the bowl of an electric mixer, cream together the butter and sugar until fluffy.
  3. Mix in egg yolks, vanilla, and zest. Scrape sides of bowl.
  4. Gradually add flour mixture just until combined.
  5. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
  6. When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper.
  7. Use a small (1 tablespoon) scoop to divide the dough. Scoop the dough then roll with hands into a ball. Roll the dough ball in ground almonds to coat. Place on prepared baking sheet 2” apart.
  8. Bake for about 15 minutes until the bottoms brown.
  9. Use a spatula to transfer cookies to a wire rack to cool completely.
  10. Optional: Dust cooled cookies with confectioner’s sugar.
  11. Store completely cooled cookies in an airtight container or freezer weight ziplock bag at room temperature for several weeks.

Packing Tips

Because they are thin, Crunchy Lemon Poppy Seed Cookies should be packed carefully to keep them from moving around inside the container during shipping. The cookies are sturdier when wrapped in pairs, bottoms together, in plastic wrap. Stack wrapped bundles in an airtight container or freezer weight ziplock bag. Cushion the inside of the shipping box with tissue paper or other packing material.