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    Home > Blog > Cookies & Bars > Poppy Seed and Lemon Cookie Recipe

    Poppy Seed and Lemon Cookie Recipe

    by Teri Lyn Fisher · Published: Apr 17, 2020 · Modified: Dec 23, 2020

    Jump to Recipe
    We love this easy chewy Poppy Seed and Lemon Cookies. These cookies have a really refreshing lemon taste, and just the perfect amount of sweetness. They are super chewy! This recipe makes a big batch of smaller sized cookies, so it's really great to bring for a crowd.
    Lemon Poppy seed Cookies
    Poppy Seed and Lemon Cookies on a platter.

    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.
    ♥ Teri

    Lemons, honey, and poppy seed. All ingredients for our Poppy Seed and Lemon Cookie recipe.

    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.
    Black handled microplane.
    This is our favorite Microplane. It’s perfect for this recipe to get the perfect texture in your lemon zest.
    Cookie scoop.
    We love using a cookie scoop for cookies. It ensures that all of your cookies are the same size.

    Poppy Seed and Lemon Cookie dough with a cookie scoop.

    Freeze Ahead

    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

    Close up of a chocolate chip Rice Krispies Treat cookie broken in half.
    Marshmallow Stuffed S’mores Cookies
    A close up of stacked strawberry cookies.
    Soft and Fluffy Strawberry Cookies with Vanilla Frosting
    Kitchen sink cookies on a cooling rack.
    Kitchen Sink Cookies
    A close up of poppy seed and lemon cookie rows.
    YouTube video

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    Pile of chewy lemon cookies on black and white plate.

    Poppy Seed and Lemon Cookie recipe

    4.79 from 19 votes
    PRINT RECIPE Pin Recipe
    We love this easy chewy Poppy Seed and Lemon Cookies. These cookies have a really refreshing lemon taste, and just the perfect amount of sweetness. They are super chewy! This recipe makes a big batch of smaller sized cookies, so it's really great to bring for a crowd.
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 12 minutes mins
    inactive time: 30 minutes mins
    Total Time: 52 minutes mins
    Servings: 48

      INGREDIENTS  

    • 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

      INSTRUCTIONS  

    • 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.

      NOTES  

    Cookies will keep in an airtight container for up to a week. You can substitute bread flour with AP flour, the recipe will still work great! The cookies will just be more fluffy and not quite as chewy.
    Serving: 48g Calories: 81kcal Carbohydrates: 11g Protein: 1g Fat: 4g Saturated Fat: 2g Cholesterol: 14mg Sodium: 37mg Potassium: 11mg Fiber: 1g Sugar: 7g Vitamin A: 123IU Vitamin C: 1mg Calcium: 12mg Iron: 1mg
    CUISINE: American
    KEYWORD: cookies
    COURSE: Dessert, Snack

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    April 17, 2020 / 48 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Spiced Chicken Topped Tahchin
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    Reader Interactions

    April 17, 2020 / 48 Comments

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    1. Julia

      December 24, 2020 at 10:10 am

      5 stars
      Awesome! Watch video for flawless cookies

      Reply
    2. Joan

      December 13, 2020 at 11:08 am

      1 star
      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.

      Reply
      • Teri Lyn Fisher

        December 13, 2020 at 12:32 pm

        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.

        Reply
    3. Cynthy

      September 23, 2020 at 8:14 am

      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!

      Reply
      • Teri Lyn Fisher

        September 23, 2020 at 7:41 pm

        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.

        Reply
    4. Anne

      May 27, 2020 at 8:26 pm

      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???

      Reply
      • Teri Lyn Fisher

        June 01, 2020 at 8:30 am

        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!

        Reply
    5. Dana

      April 28, 2020 at 12:33 pm

      5 stars
      I LOVE this recipe. I always make them for work and they are a big hit!

      Reply
    6. Cheryl

      April 28, 2020 at 11:57 am

      I have demerara cane sugar. Is that the same as pure cane sugar?

      Reply
      • Teri Lyn Fisher

        April 28, 2020 at 12:30 pm

        It’s a type of cane sugar so should work great!

        Reply
    7. Arsenia

      April 27, 2020 at 1:14 pm

      5 stars
      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

      Reply
    8. Alene

      April 20, 2020 at 1:23 pm

      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.

      Reply
    9. Jeff Winters

      April 20, 2020 at 4:08 am

      5 stars
      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!

      Reply
      • Jenny Park

        April 20, 2020 at 11:59 am

        Oh that’s SO nice to hear! We’re really happy you enjoyed them and were able to share them with your dad!

        Reply
    10. Mara

      April 17, 2020 at 3:17 pm

      Hi!
      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?

      Reply
      • Jenny Park

        April 17, 2020 at 10:19 pm

        I generally lower the temp by about 25 degrees if i use convection

        Reply
    11. Jan

      April 17, 2020 at 9:43 am

      Yum! If cooking from frozen, do I adjust the cooking time, or just follow you instructions?

      Reply
      • Jenny Park

        April 17, 2020 at 10:43 am

        I would increase the bake time by 5-8 minutes, all depending on your oven

        Reply
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