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

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

Lemon poppy seed cookie split in half.

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

4.46 stars (11 ratings)


  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon poppy seeds
  • ½ cup (113 g) butter, softened
  • ½ cup (106 g) sugar
  • ½ cup (106 g) brown sugar
  • 1 large egg
  • ¼ cup buttermilk
  • ½ teaspoon vanilla
  • Zest of one lemon


  • Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.
  • 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.
  • 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.
Serving: 1 Cookie, Calories: 112kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 94mg, Fiber: 1g, Sugar: 9g

Recipe Source: My Kitchen Cafe