Lemon Poppy Seed Sugar Cookies

These delightful lemon poppy seed sugar cookies are deliciously soft, perfectly lemony, and there is no rolling required.

lemon poppy seed cookie split in half

These cookies just scream: “Make me! It’s Spring!” Lightly lemon and deliciously soft, these simple sugar cookies (no rolling required!) are absolutely delightful.

A few months ago, I tried a recipe for soft and chewy lemon poppyseed sugar cookies but they were a disaster. Flat and overly buttery, they were definitely the opposite of their soft and chewy description. I was really disappointed.

So when I got the hankering for the same type of cookie a few weeks ago, I knew I had to try again and come up with my own version.

An adaptation on a very simple drop sugar cookie, these cookies were born and I was thrilled with the results.

These fantastic little cookies are perfect for a spring snack, any type of baby or bridal shower, or to take to someone as a small gift. I hope you enjoy them as much as I did (since I was hard pressed not to eat twenty!).

stack of lemon poppy seed cookies on a white plate

One Year Ago: Perfect Potato Salad
Two Years Ago: Chocolate Chip Treasure Cookies

Lemon Poppy Seed Sugar Cookies

Yield: 2-3 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
lemon poppy seed cookie split in half

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon poppy seeds
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla
  • Zest of one lemon

Instructions

  1. Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.
  2. In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add the dry ingredients and buttermilk. Mix well.
  3. Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

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Recipe Source: My Kitchen Cafe