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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 mins
    Cook Time: 12 mins
    inactive time: 30 mins
    Total Time: 52 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. Teri Lyn Fisher

      February 15, 2015 at 9:14 pm

      Hmm thats weird. We have made these cookies so may times and have never thought they were too sweet.

      Reply
    2. Rosa

      December 29, 2014 at 9:26 am

      5 stars
      Cookies are so good. Gave some to friends next date I had a request for 50. So far I made 8 trays of with 25 each. This recipe is easy to follow being a newby.

      Reply
    3. Debbie

      September 03, 2014 at 6:13 am

      5 stars
      I made these on the weekend, they were a big hit.

      Reply
    4. Boozy Epicure

      August 30, 2014 at 8:52 pm

      Will def be making these! Thanks for the recipe!

      Reply
    5. Shazz

      August 29, 2014 at 10:28 am

      My gran made the most fantastic poppyseed cookies and yes they had lemon…but no honey. There was always a roll in the freezer for when we came to visit. Alas no recipe, will try this…

      Reply
    6. teresa

      August 28, 2014 at 1:24 pm

      5 stars
      i made these today (made the dough last night and baked a tray just now) they are even better than I thought they would be. Just the right amount of lemon and the various sugars give it a complex sweetness. I used good, European butter. costs a bit more, but for baking cookies, worth every penny. this is definitely making it into my regular rotation. Didn’t have bread flour and used all-purpose, keeping my fingers crossed that they would still be chewy. Success!!!! crisp around the edges and soft and chewy in the center. So good. Thanks for the recipe!

      Reply
    7. Teena

      August 26, 2014 at 6:25 pm

      Will coconut flour work instead of bread flour??

      Reply
      • Jenny Park

        August 26, 2014 at 7:15 pm

        Hm, I honestly have no idea, but I don’t see why not! The texture will probably change though..just my guess

        Reply
        • Teena

          August 27, 2014 at 10:42 am

          I think Ill try the coconut flour then. Ill let u know how it goes. :0)

          Reply
    8. Riley Wofford

      August 26, 2014 at 5:21 pm

      Yum! I’ll take lemon and poppy seeds in just about any form, but chewy cookies? That’s gotta be pretty tasty!

      Reply
    9. Sarah

      August 26, 2014 at 12:19 pm

      Chewy cookie? I’m in! These look amazing!

      Reply
    10. Luci {Luci's Morsels}

      August 26, 2014 at 7:54 am

      As if I wasn’t sold on the cookie name, that status of said cookie eater has me for sure! Too funny!

      Luci’s Morsels – fashion. food. frivolity.

      Reply
    11. Marta @ What should I eat for breakfast today

      August 26, 2014 at 3:52 am

      this cookies will definitely fit to my cup of tea.

      Reply
    12. jenna @ just j.faye

      August 25, 2014 at 6:58 pm

      I love your descriptions of different cookie types! I love being the boss of me :) I want this cookies to be in my oven sooner than later.

      Reply
    13. Kelly

      August 25, 2014 at 4:23 pm

      I love the lemon poppy seed combo. Can’t wait to try these adult cookies!

      Reply
    14. Laura

      August 25, 2014 at 4:19 pm

      I love grown-up cookies like these to put me in a mood to drink tea and read serious things.

      Reply
    15. Eileen

      August 25, 2014 at 3:58 pm

      These cookies sound super delightful! I may have to make up a batch for all my tea-drinking needs. :)

      Reply
    16. tara

      August 25, 2014 at 3:24 pm

      I love lemon poppyseed muffins, but I never even though to make them into a cookie! These look delicious!

      Reply
    17. Graham @ Glazed & Confused

      August 25, 2014 at 2:49 pm

      I came running straight after I saw the instagram!

      So so so good! Making these soon!

      Reply
    18. Priscilla Leslie

      August 25, 2014 at 1:08 pm

      Look great but what happened to the flour mix?

      Reply
      • Jenny Park

        August 25, 2014 at 1:25 pm

        Re. Above comment. Thx!

        Reply
    19. Erica

      August 25, 2014 at 12:34 pm

      I’m making these right now, but I just wanted to let you know that the recipe doesn’t include a step to mix in the flour. Should be fine with that quick correction.

      Reply
      • Jenny Park

        August 25, 2014 at 1:24 pm

        Whoops! The flour mixture gets added to the butter mixture until fully combined. Will make the correction shortly! Thanks!

        Reply
    20. Millie l Add A Little

      August 25, 2014 at 12:25 pm

      Never tried using bread flour in a recipe but this looks delicious! Perfect for a little sophisticated meeting or something!

      Reply
    21. Yvonne

      August 25, 2014 at 10:19 am

      These look heavenly to me.

      Reply
    22. Grace

      August 25, 2014 at 10:06 am

      These look delicious! I can’t wait to bake a batch. I love all things lemon during the summer.

      Reply
    23. Christina @ but i'm hungry

      August 25, 2014 at 8:37 am

      I cannot WAIT to try these… I’m in love with chewy cookies and I absolutely love the lemon poppyseed situation. ;)

      Reply
    24. ~ Carmen ~

      August 25, 2014 at 8:25 am

      Yyyummm. Now is there a huge difference between bread flour & regular flour? I normally don’t make lemony cookies, but it’s high time! :]

      Reply
      • Jenny Park

        August 25, 2014 at 8:33 am

        You can definitely use ap flour, but for this cookie I used bread flour bc it adds a bit of chew to the cookies that I’m just obsessed with!

        Reply
    25. Liz @ Floating Kitchen

      August 25, 2014 at 7:58 am

      That made me laugh Teri! The two phases of cookie eating! Love it!

      Reply
    Newer Comments »

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