Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

5 from 1 review

These lemon and poppy seed cookies are a slice and bake cookie! They are lemony and fresh with a crisp outer layer and are chewy and soft on the inside. They are a great change from a classic chocolate chip cookie and the dough freezes well. The recipe doubles easily.


Units Scale
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • zest of a lemon, approx. 2 teaspoons
  • 2 teaspoons fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 Tablespoon poppy seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. In a bowl, beat butter and sugar together until light and fluffy, add egg to combine. Add lemon zest and lemon juice, continue to beat until well combined.
  2. In a separate bowl mix flour, poppy seeds, baking soda and salt together.
  3. Add flour mixture to butter mixture. Beat until dough forms.
  4. Turn dough onto a work surface and roll into a log approx. 10 -12 inches long.
  5. Roll log onto a sheet of wax paper or parchment paper. Wrap tightly. Place the log in the fridge to firm up for approx. 2 – 3 hours. Occasionally check on your log and re-roll so you don’t get a flat edge.
  6. Preheat oven to 375˚F. Line a baking sheet with parchment paper. Set aside.
  7. Once the cookie dough is firm use a sharp large knife and cut 1/2 inch thick slices down the entire log.
  8. Place cookies on a prepared cookie sheet approx. 2 inches apart and bake for 8 – 10 minutes until cookies just start to brown around the edges.
  9. Remove cookies from the cookie sheet and let cool on a cooling rack for 5 minutes before serving.


Store in an airtight container for up to 4 days.


Keywords: Cookies, Lemon Poppyseed, Treat, Dessert, Tea Cookies, Slice and Bake

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