These soft and chewy lemon poppy seed cookies are packed with fresh, vibrant lemon flavor in every bite. Made with real lemon juice and zest—never artificial extracts—these cookies deliver a bright, bakery-style citrus taste that lemon lovers can’t resist. With poppy seeds folded into the dough, these lemon poppy seed cookies capture the essence of a classic bakery-style muffin, offering a light crunch and extra depth of flavor that helps them stand out from other soft lemon cookie recipes.
Finished with a sweet lemon glaze, these lemon poppy seed cookies are the perfect balance of tart and sweet. Whether you’re baking for spring, summer, or simply craving a refreshing dessert, this small batch lemon cookie recipe is ideal for any occasion. Easy to make and full of bold lemon flavor, these cookies are sure to become a go-to treat for lemon fans everywhere.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 & 1/2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon poppy seeds
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 15-20 seconds on high to soften the butter. Add brown sugar and granulated sugar to a medium bowl. Add lemon zest and mix with fingers for a minute to combine. Add to medium bowl and mix until combined.
- Add egg, vanilla extract, and1 tablespoon lemon juice and mix until combined.
- Add salt, baking soda, baking powder, flour, and poppy seeds. Mix until just combined. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies.
- Preheat oven to 350° F. Bake for 12-13 minutes.
Why you’ll love these lemon poppy seed cookies
- Bright, Real Lemon Flavor – Made with fresh lemon juice and zest for a bold citrus taste without any artificial extracts.
- Soft & Chewy Texture – Perfectly tender centers with just the right amount of chew in every bite.
- Bakery-Style Poppy Seed Crunch – Poppy seeds add a subtle texture that channels the flavor of a classic lemon poppy seed muffin.
- Sweet Lemon Glaze – A light lemon glaze adds the perfect finishing touch of sweetness and extra citrus flavor.
- Small Batch Friendly – Ideal for when you’re craving homemade cookies without committing to a large batch.
- Perfect for Any Occasion – Great for spring baking, brunch spreads, baby showers, or a simple lemony treat at home.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
I created this recipe to have delicious lemon flavor without the need for an artificial extract. You shouldn’t need to add any, but if you want to you can add up to a 1/4 teaspoon.
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
My favorite is a 3 tablespoon cookie scoop. I like this one here.
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together. You could also use a small bowl that’s slightly larger than the cookies too!
The addition of lemon juice (an acid) in the dough reacts with the baking soda which in turn creates carbon dioxide and allows the cookies to rise beautifully. I did a combination of baking soda and baking powder in this recipe for an extra boost!
Tips for the best lemon poppy seed cookies
- Use Fresh Lemon Juice & Zest – Fresh lemon adds brighter, more natural flavor than bottled juice or extracts and really makes these cookies shine.
- Rub Sugars & Lemon Zest Together – This releases the oils into the sugar and intensifies the lemon flavor.
- Measure Flour Correctly – Spoon and level your flour to avoid dense cookies and keep the texture soft and chewy.
- Mix Just Until Combined – Overmixing can lead to tough cookies, so stir the dough gently once the dry ingredients are added.
- Glaze Once Completely Cool – Let the cookies cool fully before adding the lemon glaze so it sets beautifully instead of melting.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to a week.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Lemon Poppy Seed Cookies
Ingredients
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) light brown sugar
- 1/4 cup + 2 tablespoons (75g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 & 1/2 cups + 2 tablespoons (208g) all-purpose flour
- 1 tablespoon (9g) poppy seeds
- 2 tablespoons lemon zest (from 2 large lemons)
- 1 tablespoon lemon juice
Lemon Glaze
- 1/2 cup (60g) powdered sugar
- 1 tablespoon lemon juice
Instructions
- Microwave butter in heatproof bowl for 15-20 seconds on high to soften the butter. Add brown sugar and granulated sugar to a medium bowl. Add lemon zest and mix with fingers for a minute to combine. Add butter to bowl and mix until combined.
- Add egg, vanilla extract, and 1 tablespoon lemon juice and mix until combined.
- Add salt, baking soda, baking powder, flour, and poppy seeds. Mix until just combined. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop.
- Preheat oven to 350° F. Bake for 12-13 minutes. Allow to cool slightly before serving.
Lemon Glaze
- Add ingredients to a small mixing bowl and mix until combined. If too thin for liking, add extra powdered sugar. If too thick for liking, add extra lemon juice.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This is literally the perfect cookie for spring. One of my favorites!