Chewy Lemon Poppy Seed Cookies
Recipe from Two Peas and Their Pod
Soft, chewy Lemon Poppy Seed Cookies made with fresh lemon zest, poppy seeds, and a hint of almond extract. Finished with a sweet lemon glaze, these cookies are easy to make and perfect for any occasion—no dough chilling required!
Servings: 32 cookies
Calories: 156kcal
Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter, at cool room temperature
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 1 tablespoon poppy seeds
For the Glaze:
- 1 cups confectioner’s sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon almond extract
- 1/2 teaspoon poppy seeds
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy and smooth, about 2 minutes, scraping down the sides of the bowl with a spatula, as necessary. Add the egg and egg yolk and mix until combined. Mix in the vanilla, lemon, and almond extracts.
- With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix. Stir in the poppy seeds.
- Roll or scoop the dough into balls, 1 1/2 tablespoons per cookie, and place them on the prepared baking sheet, 2-inches apart.
- Bake for 10 to 12 minutes or until the cookies are set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and cool completely.
- While the cookies are cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, melted butter, almond extract, and poppy seeds.
- Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set up and enjoy!
Notes
Storing: Keep cookies in an airtight container at room temperature for up to 4 days. If it's warm where you are, refrigerate the glazed cookies to keep the glaze intact.
Freezing the dough: Scoop the cookie dough onto a baking sheet and freeze until solid. Transfer to a zip-top freezer bag and freeze for up to 3 months. Bake straight from frozen—just add a minute or two to the baking time.
Freezing baked cookies: Freeze glazed or unglazed cookies in a single layer until solid, then stack with parchment paper between layers in an airtight container. They’ll stay fresh for up to 3 months.
Nutrition
Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 75mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg