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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
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 sea 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.
The Ultimate Cookie Handbook
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Photos by Ashley McLaughlin.
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?