Chewy Lemon Poppy Seed Cookies Recipe

Overhead photo of homemade lemon poppy seed cookies recipe on a white marble counter, scattered with crumbs, warm and casual kitchen vibe.

Bright, chewy lemon poppy seed cookies recipe made with fresh lemon zest and juice, balanced with a nutty crunch from poppy seeds. Perfect for spring, summer, or as a refreshing tea-time treat.

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Course: Dessert, Snack

Cuisine: American, Homemade Baking

Prep Time: 15

Cook Time: 10

Cooling: 15

Total Time: 40

Servings: cookies

Calories: 170kcal

Cost: $8

Equipment

1 Stand mixer or hand mixer For creaming butter & sugars
2 Large baking sheets Line with parchment paper
1 Mixing bowl (large) For wet ingredients
1 Mixing bowl (medium) For dry ingredients
1 Microplane zester For lemon zest
1 Wire cooling rack Prevents soggy bottoms
1 Cookie scoop For even cookie sizing
1 Parchment paper Easy removal, no sticking

Ingredients

2 ¼ cups All-purpose flour Can substitute gluten-free 1:1 blend
1 teaspoon Baking soda Helps cookies stay soft
1 teaspoon Salt Balances sweetness
1 cup Unsalted butter Softened, room temperature
¾ cup Granulated sugar
¾ cup Light brown sugar Packed
2 large Eggs
2 teaspoons Vanilla extract
3 tablespoons Lemon zest About 3 large lemons
2 tablespoons Lemon juice Fresh, not bottled
3 tablespoons Poppy seeds

Instructions

Preheat oven to 375°F and line baking sheets with parchment.
Whisk flour, baking soda, and salt in a medium bowl.
Cream butter and sugars until light and fluffy.
Add eggs and vanilla; mix well.
Stir in lemon zest and juice.
Gradually mix in dry ingredients.
Fold in poppy seeds gently.
Scoop dough and place on baking sheet, 2 inches apart.
Bake 9–11 minutes until edges are golden, centers soft.
Cool 5 minutes on sheet, transfer to wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition