Today we have a Chewy Lemon Poppy Seed Cookies recipe! We haven’t posted a cookie recipe on here for a long time, and so we started developing a Chewy Lemon Poppy Seed Cookie recipe because it’s my favorite. It’s not too sweet, it’s really chewy, and this recipe makes a ton of perfectly sized little cookies which makes this a great recipe to bring into the office.
This isn’t a I’m emotionally destroyed I just broke up with my boyfriend and I’m eating cookies and ice cream on the couch watching Sex and The City kind of cookie, this is more like a I’m gonna drink some tea, and eat a cookie, cause I’m the boss of me kind of cookie. I would describe this cookie as an adult cookie. This is, simply put, a really GD good cookie. So go be boss and make yourself some cookies and eat them because you can.
Tips for making Chewy Lemon Poppy Seed Cookies:
- Poppy seeds are actually very easy to find! They are available in the spice aisle at more grocery stores.
- For the lemon zest in this recipe, we prefer to get an organic lemon. That way we know that there isn’t a funky coating on the outside of the lemon that may effect taste. It is always best practice to scrub your fruit under hot water when preparing it for zesting.
- If you don’t have a microplane (THIS is our favorite one), but you have a microplane, look for the smallest pattern and use that. If you don’t have a microplane, you can use a regular grater, and then chop into a more fine texture.
- We love this scoop for these cookies! They all come out the perfectly sized and it makes the process go so much easier. Don’t worry if you don’t have a scoop! You can use your tablespoon size measuring spoon.
These Chewy Lemon Poppy Seed Cookies are perfect for freezing ahead. Place the scoops of dough onto a baking sheet not touching. Place the baking sheet into the freezer and freeze completely through. Once they are frozen place them in an airtight bag int he freezer for up to three months. When you are ready to bake them follow the directions on the recipe!
If you are looking for delicious cookies recipes, here are some other options:
– Marshmallow Stuffed S’mores Cookies
– Soft and Fluffy Strawberry Cookies with Vanilla Frosting
– Kitchen Sink Cookies
– White Chocolate Dipped Butter Cookies
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Poppy Seed and Lemon Cookie recipe
- 2 cups bread flour (ap flour is fine)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (2 sticks)
- 1 cup pure cane sugar
- ⅓ cup light brown sugar
- 3 tbsp honey
- 1 large egg
- 1 tsp vanilla extract
- 2½ tbsp grated lemon zest
- 1 tbsp poppy seeds
- Preheat oven to 350˚F.
- In a mixing bowl whisk together flour, baking powder and salt. Set aside.
- In a stand mixer or using a hand mixer, cream together butter, sugars and honey.
- Add egg and vanilla and continue to beat together. Scrape down sides of the bowl and fold in lemon zest and poppy seeds until well combined.
- Stir flour mixture into the butter mixture and whip until fully incorporated.
- Form cookie dough into a flat disc, cover with plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
- Uncover and scoop tablespoon sized balls of cookie dough. Place balls of dough onto a parchment lined baking sheet, about 1 inch apart.
- Bake cookies for 12 minutes or until the edges brown slightly, but the tops remain pale.
- Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
- Allow cookies to cool for another 5-10 minutes. Serve.
Did you make this recipe? We want to see!
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Awesome! Watch video for flawless cookies
Followed recipe exactly. Chilled dough in fridge overnight. Unfortunately these cookies were terrible. Stuck together, much too much fat in them (greasy and impossible to store.) I rechecked the ingredients list thinking I had possibly misread the amount of butter. Would not make these again.
Teri Lyn Fisher
Hi Joan, Did you watch the video step by step by step? I have made these cookies a ton of times and I love them! I have never had the issues you are describing.
If they are spreading that much it seems like your dough wasn’t chilled enough. Did you leave it our on the counter for too long before scooping?
The cookies do have a lot of butter! You can store them in an airtight container.
Made these yesterday and baked today. I spaced the cookies one inch apart for the first sheet and a lot of them stuck together. I doubled the lemon. Not the prettiest cookie but the flavor and texture are excellent!
Teri Lyn Fisher
So odd! I have never had that problem and have made them a ton! Did you refrigerate according to the instructions? If you watch the video – you can kind of see how firm the dough gets after refrigeration. If you don’t refrigerate, or they are still really soft, then they will definitely spread. You can see in the images on the post the kind of texture they should look when you are scooping them out.
Hi — I’ve made this 3x so far and each time they’ve come out different! First time, I made them with cake flour and they looked/tasted like the photo; flat and chewy. I made them again, cut the sugar down and they were super puffy/doughy. I made them AGAIN just now with AP flour and everything else exactly as written and they’re less puffy, but not as flat and disc-like as the first batch. What am I doing wrong???
Teri Lyn Fisher
Hi Anne, the best way to get the same results every time is to follow the recipe exactly. It sounds like the first time you make this recipe you followed it and it turned out how it is intended!
I LOVE this recipe. I always make them for work and they are a big hit!
I have demerara cane sugar. Is that the same as pure cane sugar?
Teri Lyn Fisher
It’s a type of cane sugar so should work great!
I was a little scared about the amount of butter but. Oh my these are amazing! Just a reminder to put the dough back into the refrigerator between batches. I have shared this recipe 5 times since making them YESTERDAY hahaha… this is a keeper
Would love to try these gluten free. I’m a sucker for lemon poppyseed anything. If anyone has tried it with gluten free flour, I’d love to know and which one you used.
I’ve made several of your recipes in the past and they’ve always been good. However, I feel compelled to tell you something different here. These cookies are AMAZING! Oh man, they were easy to make and taste delicious warm and equally as good once they cooled off. Gave 18 to my dad who called me later to ask me how he is supposed to stop eating them. Thank you as always for sharing these recipes!
Oh that’s SO nice to hear! We’re really happy you enjoyed them and were able to share them with your dad!
I am in the process of making these. My dough is chilling and I’m setting the oven — I have a convection oven, and usually cook with it. I find the regular setting doesn’t get hot enough. What would you recommend cooking these at if I am using the convection setting?
I generally lower the temp by about 25 degrees if i use convection
Yum! If cooking from frozen, do I adjust the cooking time, or just follow you instructions?
I would increase the bake time by 5-8 minutes, all depending on your oven