Lemon Poppy Seed Cookies
These Lemon Poppy Seed Cookies are soft, tender, and bursting with fresh lemon flavor. Made with a blend of butter and olive oil for a delicate crumb and sweetened with powdered sugar, they offer a bright citrus bite with just the right hint of crunch from poppy seeds. Finished with a zesty lemon glaze, they’re a light, elegant treat perfect for any occasion.
Servings: 20 people
Calories: 163kcal
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.
Notes
Ensure the butter, egg, and lemon zest are at room temperature for smoother mixing and better incorporation of ingredients.
If the dough feels too soft or sticky, refrigerate it for 15-20 minutes before scooping. This will help the cookies hold their shape better during baking.
Keep a close eye on the cookies as they bake. They should come out just as the edges are set but before the tops start to brown, ensuring a soft texture.
Cool completely before storing by cooling on a wire rack to prevent condensation and sogginess.
Cookies can be stored in a container at room temperature for up to 5 days.
To freeze baked cookies, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 163kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 106mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
