This post may contain affiliate links. Read our disclosure policy.
You guys know my unwavering obsession with chocolate is intense. However, there are moments when I crave something sweet that’s just the opposite of chocolate…
In today’s case, LEMON! I have seen some people pair regular chocolate and lemon together which is just wrong in my mind.
White chocolate + lemon can be good, but sometimes you just want that punch of slightly tart super fresh taste that only straight lemon can provide.
These cookies get their lemon flavor from both lemon juice and zest. If you’re feeling gourmet, garnishing them with additional lemon zest makes them all the more beautiful.
Do you ever watch the Real Housewives? That’s my guilty TV pleasure.
I can’t eat anything lemon without thinking of Yolanda Hadid from the Real Housewives of Beverly Hills.
Her lemon obsession is REAL. Seriously, if you Google her name + lemon there are multiple different photos that come up of her with copious amounts of lemons.
Her current Instagram profile photo is her with lemons. I wonder if she’d like this recipe…?
By the way if you give this recipe a try be sure to upload it to Insta and tag #handletheheat so we can all see your lemon love creation!
How to Make Cookies SOFT
There are two ingredients in this recipe that make for soft batch cookies.
Cornstarch
This acts kind of like a tenderizing agent in cookie recipes. Just a small amount is all you need to create a softer texture. If you don’t have cornstarch or can’t use it, you can omit it entirely. The chemistry of this recipe doesn’t rely on cornstarch to turn out, the cookies will just be slightly less soft.
Honey
What you may not know about sugar is that it does more than sweeten a dish. Sugar also attracts water, helping to create a moist and tender texture.
Some sugar is more effective at doing this, especially liquid sweeteners. That’s why I added a touch of honey to this cookie recipe. Just enough to keep the cookies perfectly soft, but not so much that they turn super cakey.
It also adds a hint of floral flavor that complements the lemon wonderfully.
Cookie Customization Guide
My FREE PDF Guide here! shows you more quick swaps to customize any cookie recipe to make it softer, chewier, crispier, or whatever your heart desires!
More lemon recipes:
For the cookies:
-
2
cups
(254 grams) all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
cornstarch
-
1/2
teaspoon
fine salt
-
10
tablespoons
(142 grams) unsalted butter, at room temperature
-
1
cup
(200 grams) granulated sugar
-
1
tablespoon
fresh lemon zest (from about 2 medium lemons)
-
1
large egg
-
1
large egg yolk
-
1
tablespoon
honey
-
1 1/2
tablespoons
fresh lemon juice
-
2
tablespoons
poppy seeds
For the glaze:
-
1
cup
(125 grams) powdered sugar
-
1
tablespoon
fresh lemon juice
-
Lemon zest, for garnish, if desired
-
Poppy seeds, for garnish, if desired
Make the cookies:
-
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
-
In a medium bowl whisk together the flour, baking powder, cornstarch, and salt.
-
In the bowl of an electric mixer, beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. Add the lemon juice and poppy seeds and mix until combined. On low speed, gradually add in the flour mixture until just combined.
-
Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.
-
Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooking racks to cool completely.
Make the glaze:
-
In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Add more sugar or juice as needed. Dip each cookie into the glaze. Sprinkle with more zest and poppy seeds, if desired. Let the glaze set, about 20 minutes.
-
Store the cookies in an airtight container at room temperature for up to 3 days.
Photos by Ashley McLaughlin.
Does the glaze harden enough to put these in baggies or stack them at a slant without rubbing off on on another?
Hi Mariah! It will really depend on the conditions, but a few hours or overnight in a non-humid environment will allow the glaze to harden enough to stack. If it’s very hot or humid where you are, this may not be entirely possible and they may stick together slightly – but they’ll still be delicious! Let us know what you think of these cookies once you’ve given them a try 🙂
So yummy! Delicious both with and without the frosting
Cookies are so soft and yummy!!! The glaze is necessary but I TOTALLY recommend because with adds another layer of bright tartness that is so summery and almost refreshing. These cookies are also beautiful and I love that in a recipe so this is a winner for sure:
I have literally never commented on any recipe before in my life… but these. were. so. delicious!!!! Wow!!! I had been in a bit of a baking rut, and these were easy with incredible flavor! Heaven on a hot day. Thank you so much!!!
Wow, what a compliment!! So happy to hear you loved these muffins so much!!! Glad to help you get out of your baking rut 🙂
Amazing cookies! I made them for Easter and everyone loved them. Soft and full of flavour. I didn’t add poppy seeds because I didn’t have. I will definitely make them again and again! Thank you Tessa 🙂
Great recipe! These turned out well, without the poppy seeds (turned out they were not in the pantry as expected). Mine were a little flat and more crispy than soft. Perhaps because my high-altitude adjustment was only to the heat (add 20°) and shorten the time – and I wasn’t watching for doneness soon enough. Also, I found them sweet enough that I skipped the glaze. The lemon flavor is robust! Thanks again, Tessa!
Happy to hear you enjoyed this recipe!
Turned out PERFECTLY
Yay!
Loved these cookies….. the lemon flavour comes out really well.
Curious abt one thing….. the receipe doesn’t mention refrigerating the dough before baking, I’ve read on your blog/ articles that refrigeration is essential for cookies. How are these different?
Hi Priya! There’s a lot of factors at play when it comes to cookie recipes requiring chilling or not. It depends on the hydration of the dough and if that particular recipe is noticeably improved with chilling or not, among other things 🙂 We felt that baking these right away resulted in beautifully soft and tender cookies and didn’t need to chill the dough, but you’re more than welcome to experiment with it!
Made these cookies using coconut oil instead of butter and still turned out delicious. Mine were a little flat but still great. I might have flatten too much before baking as well.
If I make again I won’t dip the whole tops of the cookies. I would just drizzle the glaze as it’s too sweet for my taste! My bf even likes them plain, no glaze.
I had them with earl grey tea. These are perfect for a baby shower or event. Light treats.
I made these for myself and my husband and these are absolute perfection!!
Our new favorite cookie recipe! Thank you so much for sharing!
Thanks for the recipe. Tessa, I would like to fill the cookie with lemond curd. How can I do it? Thanks in advance.
These were amazing. I’m wondering if you’d try any other flavors with them, either in the glaze or the batter. Lavender? Earl Grey? Either with or instead of the lemon – we LOVED the lemon but the cookies themselves are also just so pillowy and lovely.
These cookies are absolutely delicious!! I made them for my family and they all loves them (including my mom who’s a big-time lemon lover). They are perfectly sweet and have the right amount of lemon. I would highly recommend as a summertime treat!
Quick question: Can the dough be frozen and still bake well later?
Yes! Here are instructions: https://handletheheat.com/how-to-freeze-cookie-dough/
This recipe is a keeper! I made smaller cookies and just adjusted the baking time to 8 min and they turned out perfectly.
I also thought they looked cute with rounded tops so didn’t bother pressing them down. Will be my Go-to lemon poppy seed cookie recipe 🙂
Hello! Thanks for all your help related to baking. I made both the lemon poppy seed cookies and the lemon zucchini bread. I did not beat the butter too much in hopes of keeping the cookies from deflating, they were still pretty flat. Other than not flattening them, any other thoughts?
Try popping the balls of cookie dough in the freezer while the oven preheats! The warmer the dough, the more it will spread. If you live in a humid climate, you can also try adding 1 to 3 tablespoons additional flour.
These lemon cookies are perfect for summer! Thank you.
One minor comment about pairing lemon and regular chocolate. I find that white chocolate is just too sweet and cloying, but bittersweet chocolate and lemon is marvellous. Just for fun, try this with a french style lemon tarte (Tarte au Citron)…. after the pastry is blind baked, brush a thin layer of melted bittersweet chocolate in the bottom of the pastry case. Then top with the lemon filling and bake as usual. Delish!
Thanks for the insights, Emcee!
I love lemon cookies, thank you, and great tips about using cornstarch and honey to make them soft so thank you for that too
Made these for a birthday brunch this weekend and they turned out amazing! So light and lemony without being overpowering. 10/10 will make again
If I leave out the poppy seeds, will it affect the texture?