Lemon cookies are my absolute favorite when I need something bright, refreshing, and a little different from the usual chocolate chip routine. There’s something so cheerful about that tangy lemon flavor combined with sweet cookie goodness – it’s like eating a bite of sunshine, especially during those gray winter months when you need a pick-me-up. These 10 lemon cookie recipe ideas prove that lemon cookies deserve way more attention than they get, with everything from soft and cakey to crisp and buttery, simple to fancy enough for special occasions.
The Lemon Crinkle Cookies are stunning on any cookie platter with their cracked powdered sugar coating and bright lemon flavor. The Soft Lemon Sugar Cookies are tender and perfect for anyone who loves that classic sugar cookie texture with a citrus twist. The Lemon Glaze Cookies get topped with sweet-tart glaze that’s absolutely addictive, while the Lemon Drop Cookies taste just like that classic candy in cookie form. The Lemon Cream Cheese Cookies are incredibly soft and tangy, my personal favorite for texture. The Lemon Shortbread Cookies are buttery and elegant, perfect with afternoon tea. The Italian-inspired Lemon Ricotta Cookies are light and cakey with amazing flavor, and the Lemon White Chocolate Cookies combine two of my favorite things. The Chewy Lemon Butter Cookies have that perfect texture everyone loves, while the Lemon Poppy Seed Cookies add a delicate crunch and look so sophisticated.
What makes lemon cookies so special is how they’re refreshing without being heavy, they’re perfect for spring and summer but honestly delicious year-round, and that bright citrus flavor makes them feel less guilty than super-sweet chocolate cookies. They’re also beautiful without needing complicated decorating – that natural pale yellow color is gorgeous all on its own. Once you try these, you’ll be a lemon cookie convert!
1. Lemon Crinkle Cookies
Lemon crinkle cookies are stunning with beautiful crackled appearance and bright, tangy lemon flavor throughout. The combination of fresh lemon juice and zest with powdered sugar coating creates these eye-catching cookies that taste as good as they look. I developed this recipe when I wanted lemon cookies with that impressive crinkle effect. The key is rolling them generously in powdered sugar which creates dramatic white cracks against the yellow cookie as they bake. This has become my favorite showstopper lemon cookie because they’re so beautiful and the lemon flavor is intense. Every cookie has unique crackled patterns and bold citrus taste.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl using an electric mixer, cream the softened butter and granulated sugar for three to four minutes until light and fluffy. The mixture should be pale and airy – this creates tender cookies.
Step 2: Add the eggs one at a time to the butter mixture, beating well after each addition. Add the lemon zest, fresh lemon juice, and vanilla extract. The lemon zest is essential for intense lemon flavor – make sure to zest only the yellow part, avoiding the bitter white pith. Mix until well combined. The mixture may look slightly curdled from the lemon juice, but this is normal.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and very lemony-smelling. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight. The dough must be well-chilled for crinkle cookies – warm dough won’t create those signature dramatic cracks.
Step 4: Place the powdered sugar in a shallow bowl. Once the dough is thoroughly chilled, scoop it into balls about 1½ tablespoons each. Roll each ball generously in the powdered sugar, coating very thickly and completely. The thick coating is what creates the dramatic crinkle effect as the cookies bake. Place the sugar-coated balls on prepared baking sheets about two inches apart. Don’t flatten them.
Step 5: Bake for twelve to fourteen minutes until the cookies are puffed and crackled, with the yellow cookie showing through white powdered sugar cracks. The centers should still look slightly soft. Don’t overbake or they’ll lose their chewy texture. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. These lemon crinkle cookies are stunning with beautiful crackled appearance and intense lemon flavor. The contrast of white powdered sugar and yellow cookie is dramatic. They’re perfect for impressing guests.
Prep Time: 20 minutes (plus 2 hours chilling)
Baking Time: 14 minutes per batch
Servings: 30 cookies
2. Soft Lemon Sugar Cookies
Soft lemon sugar cookies are pillowy and tender with subtle lemon flavor and a sweet sugar coating. The combination of lemon and butter creates these delicate cookies that are softer and more tender than regular sugar cookies. I created this recipe when I wanted lemon flavor in a classic soft sugar cookie. The key is not overbaking them so they stay incredibly soft and tender. This has become my favorite texture for lemon cookies because they practically melt in your mouth. Every bite is soft, buttery, and gently lemony.
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar (plus ½ cup for rolling)
- 2 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large bowl, cream the softened butter and 1½ cups sugar for three to four minutes until light and fluffy. The extended creaming time creates the soft, tender texture.
Step 2: Add the eggs one at a time, beating well after each addition. Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined. The mixture should be smooth and fragrant with lemon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. The dough will be soft and slightly sticky.
Step 3: Cover the dough with plastic wrap and refrigerate for at least thirty minutes. This makes it easier to handle. Place the ½ cup of sugar for rolling in a shallow bowl. Scoop the chilled dough into balls about 1½ tablespoons each. Roll each ball between your palms to make it smooth, then roll in the sugar to coat completely.
Step 4: Place the sugar-coated balls on prepared baking sheets about two inches apart. Don’t flatten them – they’ll spread naturally and maintain that wonderful thickness. The sugar coating will create a slightly crispy exterior while the inside stays soft.
Step 5: Bake for ten to eleven minutes until the edges are just barely set but the centers still look soft, puffy, and slightly underbaked. This is crucial for soft cookies – they should look like they need another minute but resist the urge. Let them cool on the baking sheet for ten minutes. They’ll look very soft but will firm up as they cool while maintaining incredible tenderness. Transfer to a wire rack. These soft lemon sugar cookies are incredibly tender with gentle lemon flavor. They stay soft for days when stored in an airtight container. They’re perfect for anyone who loves ultra-soft cookies.
Prep Time: 15 minutes (plus 30 minutes chilling)
Baking Time: 11 minutes per batch
Servings: 36 cookies
3. Lemon Glaze Cookies
Lemon glaze cookies feature a sweet-tart lemon glaze on top creating beautiful, glossy cookies with double lemon flavor. The combination of lemon in both the cookie and glaze creates intense citrus taste. I developed this recipe when I wanted maximum lemon flavor with beautiful presentation. The key is making a proper glaze that sets but stays slightly soft. This has become my favorite elegant lemon cookie because the glaze makes them look so professional. Every bite has lemon cookie with sweet-tart glaze.
Ingredients
For the cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- Zest of 1 lemon
- Yellow food coloring (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar for three to four minutes until fluffy. Add the egg, lemon zest, lemon juice, and vanilla. Beat until combined.
Step 2: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and lemony. Scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. Flatten each ball slightly with the bottom of a glass to about ½ inch thick. This creates a flat surface for the glaze.
Step 3: Bake for eleven to thirteen minutes until the edges are lightly golden but the centers are still pale and soft. Don’t overbake – they should be tender, not crispy. Let cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. The cookies must be completely cool before glazing or the glaze will melt.
Step 4: Make the glaze: In a medium bowl, whisk together the powdered sugar and three tablespoons of lemon juice. Add more lemon juice one teaspoon at a time until the glaze is thick but pourable – it should slowly drip off a spoon. Add the lemon zest. If desired, add a drop or two of yellow food coloring for brighter color. The glaze should be smooth with no lumps.
Step 5: Dip the top of each cooled cookie into the glaze, or drizzle the glaze over the tops. Let the excess drip off. Place on a wire rack or parchment paper. The glaze will set in about thirty minutes to one hour, becoming slightly firm but staying soft. These lemon glaze cookies are beautiful and delicious with double lemon flavor. The glossy glaze makes them look professional. They’re perfect for special occasions.
Prep Time: 25 minutes
Baking Time: 13 minutes per batch
Servings: 30 cookies
4. Lemon Drop Cookies
Lemon drop cookies are inspired by the candy with intense lemon flavor and a sweet sugar coating. The combination of concentrated lemon and sugar creates these bright, tangy cookies that taste like lemon drop candies. I created this recipe when I wanted cookies that captured that distinctive lemon drop candy flavor. The key is using plenty of lemon juice and zest for bold citrus taste. This has become my favorite intense lemon cookie because the flavor is so bright and powerful. Every bite delivers that signature lemon drop tang.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 3 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- ½ cup coarse sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large bowl, cream the butter and granulated sugar for three to four minutes until fluffy.
Step 2: Add the egg, lemon zest, lemon juice, lemon extract, and vanilla extract. The lemon extract intensifies the lemon flavor to mimic lemon drop candies. Mix until combined. The mixture may look slightly curdled from the large amount of lemon juice, but this is fine. Gradually add the dry ingredients, mixing until just combined.
Step 3: Cover and refrigerate the dough for thirty minutes to one hour. Place the coarse sugar in a shallow bowl. The coarse sugar mimics the texture of lemon drop candies. Scoop the chilled dough into balls and roll generously in the coarse sugar.
Step 4: Place on prepared baking sheets about two inches apart. The sugar coating should be thick. Bake for eleven to thirteen minutes until the edges are set but centers still look soft. The lemon flavor will be very intense.
Step 5: Let cool on the baking sheet for five minutes before transferring to a wire rack. These lemon drop cookies have intense, candy-like lemon flavor. They taste just like lemon drop candies in cookie form. They’re perfect for lemon lovers who want maximum citrus impact.
Prep Time: 15 minutes (plus chilling)
Baking Time: 13 minutes per batch
Servings: 30 cookies
5. Lemon Cream Cheese Cookies
Lemon cream cheese cookies are ultra-soft and tender with cream cheese creating incredibly rich texture and tangy flavor. The combination of cream cheese with lemon creates these melt-in-your-mouth cookies. I developed this recipe when I wanted the softest possible lemon cookies. The key is the cream cheese which creates amazing tenderness and adds extra tang. This has become my favorite soft lemon cookie because the texture is incomparable. Every bite is soft, rich, and lemony.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1¼ cups granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the softened butter and cream cheese for about two minutes until smooth and creamy. Add the granulated sugar and beat for three more minutes until fluffy.
Step 2: Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined. The cream cheese adds wonderful richness and tang that complements the lemon. Gradually add the dry ingredients, mixing on low speed until just combined. The dough will be very soft and sticky from the cream cheese.
Step 3: Cover and refrigerate for at least one hour or until firm enough to scoop. The cream cheese makes this dough softer, so longer chilling is beneficial. Once chilled, scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart.
Step 4: Bake for twelve to fourteen minutes until the edges are just barely set but the centers still look soft and pale. The cream cheese cookies should stay very light in color – don’t let them brown. Let cool on the baking sheet for ten minutes. They’ll be very delicate when hot.
Step 5: Once completely cool, dust generously with powdered sugar. The white powdered sugar against the pale cookies is beautiful. These lemon cream cheese cookies are incredibly soft and tender with rich, tangy flavor. The cream cheese makes them melt in your mouth. They’re perfect for cream cheese lovers.
Prep Time: 15 minutes (plus 1 hour chilling)
Baking Time: 14 minutes per batch
Servings: 30 cookies
6. Lemon Shortbread Cookies
Lemon shortbread cookies are buttery and crisp with delicate lemon flavor in classic shortbread form. The combination of butter with lemon creates these elegant, melt-in-your-mouth cookies. I created this recipe when I wanted lemon in sophisticated shortbread. The key is using quality butter and not overbaking for perfect crumbly texture. This has become my favorite elegant lemon cookie because shortbread feels so refined. Every bite is buttery with gentle lemon.
Ingredients
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Extra powdered sugar for dusting
Steps
Step 1: Preheat your oven to 325°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, powdered sugar, cornstarch, and salt. The cornstarch creates that signature shortbread texture. Set aside. In a large bowl, beat the softened butter for about two minutes until creamy.
Step 2: Add the lemon zest, lemon juice, and vanilla extract to the butter. Beat until combined. The lemon should be subtle in shortbread – not overpowering. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. Don’t overmix. The dough will be crumbly at first but will form a cohesive mass.
Step 3: Turn the dough out onto a lightly floured surface. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least thirty minutes. Once chilled, roll the dough to about ¼ inch thickness. Use cookie cutters to cut shapes, or cut into rectangles or wedges for traditional shortbread shapes.
Step 4: Place on prepared baking sheets about one inch apart – shortbread doesn’t spread much. Prick each cookie several times with a fork. This is traditional for shortbread and helps them bake evenly. Bake for eighteen to twenty-two minutes until the edges are just barely golden. The centers should stay pale.
Step 5: Let cool on the baking sheet for five minutes, then transfer carefully to a wire rack. Shortbread is delicate when warm. Once completely cool, dust with powdered sugar if desired. These lemon shortbread cookies are buttery and elegant with delicate lemon flavor. The crisp, crumbly texture is classic shortbread. They’re perfect with tea.
Prep Time: 20 minutes (plus chilling)
Baking Time: 22 minutes per batch
Servings: 24 cookies
7. Lemon Ricotta Cookies
Lemon ricotta cookies are incredibly soft and cake-like with ricotta creating amazing tender texture. The combination of ricotta and lemon creates these Italian-inspired cookies that are light and delicious. I developed this recipe when I wanted soft, cake-like lemon cookies. The key is the ricotta which creates wonderful moisture and tenderness. This has become my favorite Italian-style lemon cookie because the texture is so unique. Every bite is soft, fluffy, and lemony.
Ingredients
For the cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 2 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1½ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and granulated sugar for two to three minutes until fluffy. Add the ricotta cheese and beat until smooth and well combined.
Step 2: Add the eggs one at a time, beating well after each addition. Add the lemon zest, lemon juice, and vanilla extract. Mix until combined. The ricotta creates a very soft, almost batter-like consistency. Gradually add the dry ingredients, mixing until just combined. The dough will be very soft and sticky.
Step 3: Drop rounded tablespoons of dough onto prepared baking sheets about two inches apart. The dough is too soft to roll into balls – just drop it by spoonfuls. The cookies will be rustic and cake-like rather than perfectly round. This is the characteristic of ricotta cookies.
Step 4: Bake for fourteen to sixteen minutes until the bottoms are lightly golden but the tops are still pale and soft. They should look puffy and cake-like. Don’t overbake or they’ll dry out. Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Step 5: Make the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest. Drizzle or spread the glaze over the cooled cookies. Let the glaze set for about thirty minutes. These lemon ricotta cookies are incredibly soft and cake-like with wonderful lemon flavor. The ricotta creates amazing texture. They’re perfect for Italian cookie lovers.
Prep Time: 20 minutes
Baking Time: 16 minutes per batch
Servings: 30 cookies
8. Lemon White Chocolate Cookies
Lemon white chocolate cookies combine tangy lemon with sweet white chocolate creating wonderful flavor balance. The combination is unexpected but absolutely delicious. I created this recipe when I wanted to pair lemon with chocolate. The key is using quality white chocolate chips which complement the lemon beautifully. This has become my favorite hybrid lemon cookie because the flavors work so well together. Every bite has bright lemon with creamy white chocolate.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups white chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar for three to four minutes until light and fluffy.
Step 2: Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined. The lemon provides tartness that balances the sweet white chocolate. Gradually add the dry ingredients, mixing until just combined. Fold in the white chocolate chips using a wooden spoon. The white chips should be evenly distributed throughout the lemony dough.
Step 3: Scoop the dough into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. The white chocolate chips will be visible in the dough, creating beautiful contrast.
Step 4: Bake for eleven to thirteen minutes until the edges are lightly golden but the centers still look soft. The white chocolate chips will soften but hold their shape. Don’t overbake – the cookies should stay tender and chewy.
Step 5: Let cool on the baking sheet for five minutes before transferring to a wire rack. The white chocolate will remain soft and creamy inside. These lemon white chocolate cookies are delicious with wonderful sweet-tart balance. The combination of lemon and white chocolate is unexpected but works beautifully. They’re perfect for trying something different.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 30 cookies
9. Chewy Lemon Butter Cookies
Chewy lemon butter cookies are rich and tender with extra butter creating wonderful flavor and chewy texture. The combination of high butter content with lemon creates these indulgent cookies. I developed this recipe when I wanted maximum butter flavor with lemon. The key is the high butter-to-flour ratio which creates incredible richness and chewiness. This has become my favorite buttery lemon cookie because they’re so rich. Every bite is buttery, chewy, and lemony.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream the softened butter, brown sugar, and granulated sugar for three to four minutes until fluffy. The extra brown sugar creates chewiness.
Step 2: Add the whole egg, egg yolk, lemon zest, lemon juice, and vanilla extract. The extra egg yolk is what creates ultra-chewy texture. Beat until well combined. Gradually add the dry ingredients, mixing until just combined. The dough will be soft and very buttery.
Step 3: Cover and refrigerate for at least thirty minutes. The high butter content makes chilling important. Scoop the chilled dough into large balls (about 2 tablespoons each). Place on prepared baking sheets about three inches apart – these spread more due to the high butter content.
Step 4: Bake for eleven to thirteen minutes until the edges are golden but the centers still look soft and slightly underbaked. The high butter content means they’ll spread and become chewy. Don’t overbake.
Step 5: Let cool on the baking sheet for ten minutes. They’ll be very soft when hot but will firm up while maintaining wonderful chewiness. Transfer to a wire rack. These chewy lemon butter cookies are incredibly rich and tender with wonderful buttery flavor. The texture is perfectly chewy. They’re indulgent and delicious.
Prep Time: 15 minutes (plus chilling)
Baking Time: 13 minutes per batch
Servings: 24 large cookies
10. Lemon Poppy Seed Cookies
Lemon poppy seed cookies feature tiny poppy seeds adding wonderful texture and classic flavor combination. The combination of lemon and poppy seeds is traditional and absolutely delicious. I created this recipe when I wanted that classic pairing in cookie form. The key is using enough poppy seeds so you get them in every bite. This has become my favorite textured lemon cookie because the poppy seeds add such great crunch. Every bite has bright lemon with nutty poppy seeds.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons poppy seeds
- Lemon glaze (optional): 1 cup powdered sugar + 2 tablespoons lemon juice
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the poppy seeds to the flour mixture and whisk to distribute evenly. Set aside. In a large bowl, cream the butter and sugar for three to four minutes until fluffy.
Step 2: Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until combined. The lemon and poppy seed combination is classic and beloved. Gradually add the dry ingredients with the poppy seeds, mixing until just combined. The dough will be speckled with tiny black poppy seeds.
Step 3: Scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. Flatten each ball slightly with the bottom of a glass or your palm to about ½ inch thick.
Step 4: Bake for twelve to fourteen minutes until the edges are lightly golden but the centers are still soft. The poppy seeds will be visible throughout. Let cool on the baking sheet for five minutes before transferring to a wire rack.
Step 5: If desired, drizzle with lemon glaze once completely cool. Whisk together powdered sugar and lemon juice until smooth, then drizzle over cookies. These lemon poppy seed cookies are classic with wonderful texture from the poppy seeds. The combination is traditional and delicious. They’re perfect for anyone who loves this flavor pairing.
Prep Time: 15 minutes
Baking Time: 14 minutes per batch
Servings: 30 cookies
