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–+ servings
pulled back overhead shot of lemon poppy seed cookies on parchment lined cooling rack with yellow flowers on top and spoon of icing beside, with four more cookies around on marble surface, with two lemon halves and empty glasses above.

Lemon Poppy Seed Cookies with Lemon Drizzle

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Author: Traci Crossland
Simple, chewy, and extra lemon-y! These Lemon Poppy Seed Cookies are made in one bowl, ready in about 30 minutes, and make for the perfect treat to bake this Spring and Summer. So delicious!

Ingredients

Cookies

  • ⅔ cups unsalted butter room temperature
  • 1¼ cups granulated sugar
  • 1 large egg room temperature
  • 3 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1¾ cups all purpose flour*
  • 1 Tablespoon poppy seeds
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Icing

  • 1 cup powdered sugar sifted
  • 2 Tablespoons lemon juice
US Customary - Metric

Instructions

Cookies

  • Heat oven to 350℉.
  • Line 2 sheet pans with parchment paper. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Add egg, lemon juice, lemon zest, and vanilla.
  • Beat well.
  • Stir in flour, poppy seeds, baking soda, baking powder, and salt just until combined.
  • Use a 1½ Tablespoon cookie scoop to portion cookies onto prepared pans.
  • Bake for 12 minutes, until light golden brown around edges.
  • Allow to cool on pan.

Icing

  • In a small bowl, combine powdered sugar and lemon juice.
  • Mix until combined.
  • Drizzle over cooled cookies.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • You can use store-bought lemon juice, but you will still need fresh lemons to zest.
  • To make this recipe vegan, you can use a non-dairy butter and your favorite vegan egg substitute. We love to use aquafaba!
Expert Tips:
  • Make sure all of your ingredients are room temperature!
  • Be careful to not over-mix the cookie dough!
  • Depending on how your oven bakes, if baking multiple pans at a time, be sure to check on the cookies at about 10 minutes into the bake time.
  • Don’t forget to line your sheet pans.
  • It’s best to use a cookie scoop to ensure all cookies are the same size.
  • The cookie dough can be frozen and baked at a later date!

Nutrition

Serving: 1cookieCalories: 144kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 60mgPotassium: 21mgFiber: 0.4gSugar: 15gVitamin A: 169IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.