Lemon Poppyseed Cookies
If you love all things lemon, these chewy lemon poppy seed cookies are a must-try! They have the perfect amount of fresh lemon flavor, a slight nutty flavor from the crisp poppy seeds, and a soft, chewy texture with perfectly crisp edges. Whether you enjoy them with a cup of tea or as an afternoon snack, these delicious lemon poppy seed cookies are sure to become a favorite.
Ingredients for the Best Lemon Poppyseed Cookies
- Flour
- Baking Soda
- Salt
- Cream of tartar
- Poppy seeds
- Unsalted butter
- White sugar
- Brown sugar
- Lemon juice
- Fresh lemon zest
- Egg yolks
- Turmeric
Supplies needed:
- Large bowl
- Stand mixer fitted with a paddle attachment or an electric mixer
- Medium bowl
- Small bowl for sugar
Making the cookie dough
Making the cookie dough- Cream the butter and sugars on medium speed until light and fluffy.
- Mix in the egg yolks, lemon zext, and fresh lemon juice until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour mixture – all-purpose flour, baking soda, salt, turmeric, cream of tartar, and poppy seeds.
- Mix the Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix for the best results.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling makes for thicker cookies. If you don’t have time, you can bake as is, just expect them to spread a bit more.
- Before baking, fill a small bowl with sugar and lemon zest. Rub the zest into the sugar to release the oils a bit. Roll each dough ball in lemon sugar.
Baking the cookies
- Preheat the Oven: Set the oven to 350 degrees F and line a prepared cookie sheet with parchment paper.
- Scoop and Bake: Use a medium cookie scoop to portion out the dough onto the lined baking sheet. Space the cookies about 2-3 inches apart. Roll in sugar, lemon zest mixture.
- Bake Cookies: Bake for 10-11 minutes, or until the edges are golden brown but the centers are still soft. Sprinkle extra poppyseeds over the just baked cookies if desired.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
FAQ:
Can I skip the poppyseeds if I don’t have? Yes- you can leave the poppyseeds out if you don’t have any on hand.
Can I use lemon extract for a stronger flavor? I think these cookies are super lemon-y, but for a stronger flavor you can add 1/4 teaspoon to the wet ingredients.
Can I freeze the cookie dough to bake later? Yes. I suggest rolling the dough into balls and freezing them on a plate or cookie sheet. Once frozen you can break them apart and store them in a ziplock bag until ready to bake. Let them thaw at room temperature until soft enough to be rolled in sugar and then bake as normal.
Do I really need the cream of tartar? Cream of tartar gives these cookies their beautiful cracked appearance, but isn’t necessary for flavor. If you don’t have it you can leave it out, knowing it will affect how the cookies look.
Storing your lemon poppyseed cookies:
Store these lemon poppy seed cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a plastic wrap and airtight container.
Other favorite lemon desserts:
If you’re a fan of lemon desserts, you’ll love:
Lemon Poppyseed Cookies
Ingredients
- 1 cup sugar 200 grams)
- 1/2 cup brown sugar (200 grams)
- 1 cup butter (2 sticks, 8 oz)
- 2 egg yolks
- Juice of 1 lemon
- Zest of 1 lemon
- 2½ cups plus 2T flour (316 grams)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cream of tartar
- 2-3 tablespoons of poppyseeds (see note
- 1/4 teaspoon turmeric
- For rolling:
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350F. In a medium sized bowl combine the flour, turmeric, cream of tartar, salt, poppyseeds and baking soda. Set aside.
- Cream together the butter, lemon zest, and sugars until smooth and fluffy. Add the egg yolks and lemon juice and mix together until smooth.
- Add the dry ingredients and mix on low until well combined. Scoop dough into 1.5 inch balls and roll with your hands to smooth. Roll dough balls in the lemon sugar mixture.
- Chill dough in fridge or freezer for 30 minutes for a thicker cookie. Place 2 inches apart on a cookie sheet.
- Bake for 10-11 minutes or until the tops are crackled and the edges are set.
- Cool on a wire rack. Cookies will last in room temperature for about 5 days if in an airtight container.
Notes
For more crunch and a nuttier flavor, use 3 full tablespoons of poppyseeds. I used 2T for a more subtle look and flavor.