Tessa’s Recipe Rundown
Taste: The fresh, bright, and slightly tart flavor of the lemon just screams summer to me!
Texture: The cookies are super tender and soft with the perfect little bite from the poppy seeds.
Ease: Very simple and easy drop cookie recipe! You could skip the glaze to save time, but I think it adds something special.
Pros: Beautiful summery cookie recipe that everyone will adore.
Cons: None!
Would I make this again? Oh definitely.
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These Soft Batch Lemon Poppy Seed Cookies are perfect for when you want that punch of slightly tart super fresh taste that only lemon can provide.
Anyone who knows me knows my unwavering obsession with chocolate is intense. However, there are moments when I crave something sweet that’s bright, light, and refreshing.
Lemon is such a beautiful, fresh flavor I adore. I have countless fantastic lemon recipes, like my Lemon Poppy Seed Muffins, my summery Lemon Yogurt Zucchini Bread, and my Starbucks copycat Lemon Pound Cake Loaf.
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Lemon recipes are perfect for that spring and summer weather where you want something a bit lighter and more refreshing – but these Soft Batch Lemon Poppy Seed Cookies would even be perfect for a Christmas cookie platter, too!
These cookies get their lemon flavor from both fresh lemon juice and zest, and we’re garnishing them with additional lemon zest for the perfect simple decoration that feels a little gourmet.
I’m obsessed with the soft, tender texture of these fantastic cookies, too. It sets them apart from other cookies, making them a cookie that people will keep coming back for seconds and thirds!
Sprinkle of Science
How to Make Soft Batch Lemon Poppy Seed Cookies
What Makes These Lemon Poppy Seed Cookies SOFT?
- Cornstarch: This acts 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 – your cookies will just be slightly less soft.
- Honey: 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.
- Honey: A touch of honey helps keep these 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.
- Sugar: Do not reduce the sugar in these cookies. Sugar is that it does more than sweeten a dish. Sugar also attracts water, helping to create a moist and tender texture. Learn more about sugar’s role in baking here.
How to Prevent DRY Soft Batch Lemon Poppy Seed Cookies
Measure your flour correctly! If you add too much flour, you may end up with dense, hard cookies that don’t spread. I recommend using a digital kitchen scale to measure your flour, but if you don’t have one, be sure to use the ‘spoon and level’ method instead.
How Many Lemons for Soft Batch Lemon Poppy Seed Cookies?
I used two medium lemons to get the tablespoon of zest needed to make these Soft Batch Lemon Poppy Seed Cookies, plus an additional medium lemon to add the pretty zest to the tops. If you can only find smaller lemons, you will need more.
Tips for Bright, Fresh, Lemony Cookies:
- Don’t use bottled lemon juice: The flavor simply isn’t as fresh.
- Lemon extract?: I don’t find it necessary. The zest in the cookies and the fresh juice in the glaze provide plenty of lemony flavor – but feel free to add a touch if preferred.
- Smooth glaze: For an ultra-smooth glaze, remove the pulp by straining the lemon juice with a small fine mesh strainer.
- Helpful tools: This is the juicer I love, and this is the zester I love.
- Tip: Be sure to zest your lemons before juicing.
Can I Use A Different Citrus Instead?
Although we haven’t tried that ourselves, there’s no reason why orange, lime, or even grapefruit wouldn’t work in these cookies – just note that it may take a little experimenting to get the flavor perfect, as other citrus fruits have differing levels of flavor, acidity, and sweetness, so it might not be a straight swap. If you give another citrus a try yourself, let us know how it goes in the comments below.
Can I Double This Recipe?
Sure! Simply double all ingredients to make about 40 Soft Batch Lemon Poppy Seed Cookies. No other modifications needed.
How to Store Soft Batch Lemon Poppy Seed Cookies Recipe
Store Soft Batch Lemon Poppy Seed Cookies Recipe in an airtight container at room temperature for about 3 days. Be sure the glaze has completely dried before storing. If you live somewhere humid, you can place wax paper between each layer of cookies to prevent them from sticking to one another.
Can You Freeze Soft Batch Lemon Poppy Seed Cookies Recipe?
I wouldn’t recommend freezing a glazed cookie. The glaze will likely seep or get sticky and tacky after freezing and thawing. The portioned balls of dough can be stored in a zip-top bag or an airtight container for up to 2 months. Learn more about freezing cookie dough, and baking from frozen!
More Lemon Recipes You’ll Love:
- Lemon Bundt Cake
- Lemon Yogurt Zucchini Bread
- Glazed Lemon Cookies
- Baked Strawberry Lemon Doughnuts
- Raspberry Lemonade Cheesecake Bars
Soft Batch Lemon Poppy Seed Cookies
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Ingredients
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
Instructions
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 medium 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 cookies 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!
I made them tonight after refrigerating the dough for an hour or so and just felt like the dough was a bit easier to handle, and they turned out beautifully. But by the time I was done baking, i’m sure the dough had thawed. Good luck!