These Lemon Poppy Seed Cookies are soft, tender, and full of fresh lemon flavor. A blend of butter and olive oil creates a light, delicate texture, while powdered sugar keeps them perfectly soft. Finished with a bright lemon glaze, each bite offers the perfect balance of sweet, tart, and a hint of crunch from the poppy seeds.
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These cookies are easy to make with simple pantry ingredients. The fresh lemon juice and zest bring a natural citrus flavor that is perfect for brunch, or a light afternoon treat.
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Adding olive oil gives these cookies a subtle richness and keeps the cookies soft. Using powdered sugar gives them a melt-in-your-mouth texture and the poppy seeds add crunch.
Lemon is one of my favorite flavors. I use it in my Lemon Blueberry Cookies, Strawberry Lemonade Sorbet, Greek Lemon Soup. It is also the star in many main course meals like the Halibut With Lemon.
Ingredients
You will need the following ingredients to make these lemon cookies:
Ingredient Notes
- Olive Oil - Using olive oil in these cookies adds a Mediterranean twist that I felt was important. Olive oil adds moisture and a slightly fruity flavor. The olive oil will not overpower the cookies but it does aid in giving the cookies a lighter texture. I am a huge fan of using a high-quality olive oil and not picking oil from the grocery store. These oils have more flavor and depth than the standard oils you can find everywhere.
- Fresh Lemon - Many recipes call for lemon extract. Lemon extract will add a bitter note to the cookies. Using fresh lemon juice and zest, in both the cookie and the glaze, adds a clean, fresh bright citrus note. You won't miss the lemon flavor.
- Powdered Sugar - Why did I choose powdered sugar over granulated sugar? While powdered sugar is typical in the glaze, after testing I felt that using powdered sugar in the cookies made the cookies softer and more delicate. This is because there is cornstarch in the powdered sugar.
See the recipe card for quantities.
Variations:
- Gluten-Free - Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-Free - Substitute a plant-based butter.
- Chocolate Chips - Fold in a ½ cup of white chocolate chips for texture and creaminess.
- Make Them Sandwich Cookies - Sandwich the cookies with lemon curd or a lemon cream cheese frosting.
How To Make Lemon Poppy Seed Cookies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven and prepare a baking sheet. Whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
Step 2: Using a mixer, cream together the butter, powdered sugar, and lemon zest. Add the egg, olive oil, and lemon juice. Mix again until fully combined.
Step 3: Gradually add the dry ingredient mixture in two batches until fully combined. Add the poppy seeds and combine.
Step 4: Portion out the cookies on the prepared baking sheet and bake for 6-8 minutes. Cool completely then drizzle the glaze over the cookies.
Recipe Tips
- Don't overbake the cookies. The cookies are done when the edges are just set. They’ll continue to bake on the sheet after coming out of the oven, so keep an eye on them for a soft, tender texture.
- Briefly rolling each dough ball between your hands before placing them on the baking sheet helps to create a more uniform shape and a prettier glaze finish.
Confidence Tip
Allow the cookies to completely cool before drizzling the cookies with the glaze.
Looking for more lemon? Take a peek at the Asparagus Salad With Lemon, the Lemon Tahini Dressing, or the Keto Lemon Chicken!
Frequently Asked Questions
Not for these cookies, which means the cookies come together quickly. Just mix, scoop, and bake!
These cookies can be stored at room temperature for up to 5 days.
Yes! Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Store them for up to 3 months. Thaw them at room temperature before enjoying.
Main Course Meals Before Dessert
Let me know your thoughts on Lemon Poppy Seed Cookies by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Glazed Lemon Poppy Seed Cookies
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Equipment
Ingredients
Cookies
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 large egg room temperature
- ¼ cup olive oil
- 1 tablespoon lemon juice preferably fresh squeezed
- 1 tablespoon poppy seeds
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsps lemon juice preferably fresh squeezed
- ½ teaspoon lemon zest
Instructions
Cookies
- Preheat your oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.2 cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, cream together unsalted butter, powdered sugar, and fresh lemon zest.½ cup unsalted butter, 1 cup powdered sugar, 1 tablespoon lemon zest
- Mix on medium-high speed for 2-3 minutes or until the mixture is light and fluffy.
- Stop the mixer and add 1 large egg, olive oil, and fresh lemon juice. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.1 large egg, ¼ cup olive oil, 1 tablespoon lemon juice
- Reduce the mixer speed to low. Gradually add the dry ingredients in two batches, ensuring the first batch is mostly mixed before adding the second. Continue mixing until just combined. The dough should be soft but not overly sticky, and it should scoop easily.
- Add the poppy seeds and continue mixing until the seeds are incorporated.1 tablespoon poppy seeds
- Use a cookie scoop to portion out the dough (about 1 oz of dough), and place each scoop onto the prepared baking sheet. For best results, roll the dough a bit between your hands before placing them on the baking sheet.
- Bake for 6-8 minutes, just until the edges are set. Avoid overbaking to keep the cookies soft
- Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
Lemon Glaze
- Combine the powdered sugar, lemon juice, and lemon zest.1 cup powdered sugar, 2-3 tbsps lemon juice, ½ teaspoon lemon zest
- Drizzle the glaze over the cooled cookies.
- Store at room temperature for up to 5 days.
Gwen Wolken says
I love these!