Chewy Lemon Poppy Seed Cookies
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Spring is around the corner which means I want all the things lemon! These Lemon Poppy Seed Cookies are bursting with fresh lemon zest and fresh lemon juice, giving them a bright, citrus flavor. The slightly crisp edges gives way to the chewy center, creating a wonderful balance of textures. I can eat these all day!
What are poppy seeds and why does lemon pair well with them?
Poppy seeds are a tiny, nutty-flavored seeds derived from the opium plant (Papaver somniferous). They have a slight crunch and a mild, earthy taste that complements both sweet and savory dishes.
Lemon pairs so well with poppy seeds. Its bright, citrus acidity balances the seeds’ subtle nuttiness. This contrast enhances both flavors. This is why lemon poppy seed bread, muffins, cakes, cookies and more are so delicious.
Lemon is not the only flavor poppy seeds cling to, they also love:
- Orange & Lime
- Honey
- Almond
- Vanilla
- Butter
- Yogurt & Sour Cream
- Cardamon
- Coconut
Why these chewy lemon poppy seed cookies are so delicious
- Slightly crisp yet chewy – The texture of these cookies are spot on. Because of the butter, baking soda and extra egg yolk, these cookies achieve a crispy edge but a very chewy center. The butter and baking soda help the cookie crisp up, while the egg yolk ensures a chewy center.
- Flavor – Between the fresh lemon zest & juice, butter, vanilla extract and poppy seeds, this cookie is incredibly flavorful. The butter adds richness, the lemon adds citrus, the poppy seeds add earthiness and the vanilla adds a sweet warmth.
- Easy to make – This recipe is simple and straightforward! You can have lemon poppy seed cookies baking in your oven in no time at all!
Ingredients
- All purpose flour – Flour adds structure to the cookie.
- Baking soda – Baking soda helps the cookie rise, while also crisping the bottom and edges.
- Baking powder – A little baking powder helps the cookie fluff up.
- Salt – A little salt enhances the flavors.
- Poppy seeds – Poppy seeds add a wonderful earthy flavor.
- Granulated sugar – Sugar sweetens the cookie. The cookies are also rolled in sugar to add a nice crunch.
- Lemon zest & lemon juice – Both the zest and the juice of a lemon are added for a punch of citrus.
- Butter – Butter adds flavor and richness.
- Egg + egg yolk – Eggs help bind the ingredients together. The egg yolk ensures a chewy center.
- Vanilla extract – Vanilla adds warmth to the cookie.
Instructions
Tips for success
- Prepare all of the ingredients ahead of time – this will be prevent mistakes and help with clean up.
- Butter should be cold and cubed. If butter is too warm, cookies can turn out very flat. Simply chill the cookie dough for 30 minutes before baking if the dough is too warm.
- Bake only for 10-11 minutes. These cookies are best when just baked through. They stay chewier.
- Do not over-mix the dough when adding the flour. Make sure the mixer is on low-speed. Feel free to use a spatula if needed to mix in the flour.
- Let cookies cool on the baking sheet before removing. This helps make sure the bottoms crisp up.
- Use a cookie dough scoop to make sure cookies are all the same size.
Final thoughts
Lemon Poppy Seed Cookies are the perfect treat for spring and summer. They bring a bright, zesty flavor, complementing warm weather celebrations. I imagine these at barbecues, family gatherings, baby showers, wedding showers and more. Their delicate balance of citrus and texture makes them a crowd-pleaser, ensuring they’ll be thoroughly enjoyed not matter the celebration! Not to mention the chewy texture will leave you wanting more!
Lemon Poppy Seed Cookies
Ingredients
- 2 3/4 cup all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and sliced
- 1 1/2 cups granulated sugar + 1/4 cup for rolling cookies in
- 1 large egg, 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (or more for bolder flavor)
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons poppy seeds
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper; set aside.
- In a mixer, add 1 1/2 cups granulated sugar and lemon zest. Use your fingers to massage the lemon zest into the sugar.
- Next, add butter and mix on medium speed until light and fluffy. This can take a few minutes.
- Add egg, egg yolk, vanilla extract and lemon juice and mix on medium speed until creamy and smooth; scraping down sides of the bowl as necessary. The dough may look curdled at first, continue to mix until smooth.
- In a bowl mix together flour, baking soda, baking powder, salt and poppy seeds.
- With mixer on low-speed, slowly add the bowl of dry ingredients and mix just until incorporated. Use a spatula to scrape the bottom and sides of the bowl if necessary. Do not over mix at this point.
- The dough should be chilled and easy to work with. If it feels too soft, refrigerate dough for 30 minutes. This will help the cookies puff up while baking.
- Add 1/4 cup sugar to a small bowl. Measure about 2 tablespoons of cookie dough (use a cookie dough scoop if you have one), and roll into a ball. Then roll the ball into the bowl of sugar. Place on cookie sheet and bake for 10-11 minutes. Cookies should not brown at all. Let cool on cookie sheet for 3 minutes before removing to cool completely. Enjoy!
Notes
Cookies will last 5 days in an airtight container.
Cookies can be frozen for up to 2 months. Thaw at room temperature.
