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

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Lemon Poppy Seed Sugar Cookies

Yield: 2-3 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes


  • 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


  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