Description
Bright, tangy, and perfectly chewy, these Soft & Chewy Lemon Poppy Seed Cookies bring a burst of sunshine to every bite. They’re ideal for spring gatherings, afternoon tea, or any moment when you crave a refreshing citrus dessert. With a balance of zesty lemon, subtle sweetness, and the delightful crunch of poppy seeds, these cookies offer a bakery-style experience right from your own kitchen.
Ingredients
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2 ½ cups all-purpose flour
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1 tablespoon poppy seeds
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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¼ cup light brown sugar, packed
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1 large egg
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1 egg yolk
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2 tablespoons fresh lemon juice
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2 tablespoons finely grated lemon zest
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1 teaspoon pure vanilla extract
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Optional: 1 cup white chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
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In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt. Set aside.
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In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
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Add the egg, then the egg yolk, mixing after each addition. Stir in lemon juice, zest, and vanilla extract.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined.
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Cover and refrigerate the dough for 30–45 minutes to firm up and enhance flavor.
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Scoop tablespoon-sized portions of dough onto prepared sheets, spacing them 2 inches apart.
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Bake for 10–12 minutes or until the edges are slightly golden but the centers look soft.
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Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Optional: Drizzle with a lemon glaze made from powdered sugar, lemon juice, and zest once cooled.
Notes
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Use freshly squeezed lemon juice and zest for the best flavor.
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Don’t skip chilling the dough—it prevents spreading and ensures chewy texture.
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Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
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Add white chocolate chips or dried blueberries for a delicious variation.
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To keep cookies soft, place a small slice of bread in the storage container.
- Prep Time: 12 minutes
- Cook Time: 30 minutes