Lemon Poppy Seed Cookies are soft, tender, and full of bright citrus flavor with just enough crunch from the poppy seeds to keep them interesting. Finished with a simple lemon glaze, they feel a little more special than an everyday cookie but are still easy enough to make whenever the craving hits. If you love fresh, lemon-forward desserts, these bright citrus Lemon Blueberry Cookies are another simple recipe worth keeping on repeat.
Lemon Poppy Seed Cookies At A Glance
- 🕒 Total Time: 37 minutes
- 🍽️ Servings: 20 cookies
- 🌍 Cuisine Type: Mediterranean-inspired dessert
- 🍋 Flavor Profile: Bright, citrusy, buttery, and lightly sweet with a fresh lemon glaze and a subtle crunch from poppy seeds
- 🥄 Texture: Soft and tender with a delicate crumb and lightly crisp edges
- 🍪 Dietary Info: Vegetarian
- 🍳 Cooking Method: Mixed dough + baked cookies + simple glaze
- 🧊 Storage Notes: Keeps well at room temperature for up to 5 days and freezes well for up to 3 months
- ⭐ What Makes This Special: A soft lemon cookie made with both butter and olive oil for a tender texture and finished with a bright lemon glaze
Save And Summarize This Recipe
These cookies have that slightly polished, homemade feel that makes them especially nice for spring baking, gifting, or setting out with coffee when you want something simple but still a little elevated. If you enjoy cookies with a bakery-style feel, recipes like Cannoli Cookies, Italian Almond Cookies, or Chocolate Chip Pistachio Cookies offer that same balance of easy preparation and just-special-enough flavor.
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They also fit beautifully into a larger cookie rotation when you want a mix of classic and more distinctive flavors. Pair them with a familiar favorite like Chocolate Chip Cookies, or use them as a base in a trifle like the Berry Trifle. They're the kind of cookie that feels equally right for holidays, brunch, or an ordinary afternoon when you need a little lemon in your life.
Key Ingredients
You will need the following ingredients to make these lemon cookies:
- 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. If you love lemon, you may want to try the Lemonade Strawberry Sorbet which brings the lemon forward note.
- 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.
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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.
Gwen's Pro Tip
Allow the cookies to completely cool before drizzling the cookies with the glaze.
Lemon Poppy Seed Cookies FAQ's
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.
Other Cookies And Bars
Let me know your thoughts on Lemon Poppy Seed Cookies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
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 tablespoons 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 tablespoons 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!