Hello, Kitchies!

Introduction in Alex Guarnaschelli’s Writing Style

There’s something magical about the combination of lemon and poppy seeds. It’s bright, slightly floral, with a touch of crunch that keeps you coming back for more. These Iced Lemon Poppy Seed Cookies take everything you love about the classic lemon-poppy seed pairing and turn it into a soft, chewy, and utterly irresistible treat.

What makes these cookies so special is their balance of flavors. The dough is rich with buttery goodness, kissed with fresh lemon zest and juice, and speckled with poppy seeds for that signature texture. But the real showstopper? The lemon glaze. Sweet, tangy, and glossy, it adds the perfect finishing touch, making these cookies just as beautiful as they are delicious.

Whether you’re baking for a springtime brunch, a holiday cookie swap, or just to brighten up an ordinary day, these cookies bring a refreshing citrus twist to your dessert table. One bite, and you’ll be hooked!

Resume of the Recipe in Todd Wilbur’s Writing Style

These Iced Lemon Poppy Seed Cookies are soft, chewy, and packed with citrusy goodness. Real lemon zest and juice bring a natural brightness to the buttery dough, while poppy seeds add just the right amount of texture.

Topped with a simple yet irresistible lemon glaze, these cookies are both visually stunning and incredibly delicious. They’re easy to make and perfect for any occasion—whether you’re baking for guests or just treating yourself.

Exciting Story

I’ll never forget the first time I made these cookies. It was a rainy afternoon, and my kitchen needed something bright and cheerful. I had a bowl of fresh lemons sitting on the counter and thought, why not bake something with them?

As the cookies baked, the entire house filled with the warm, citrusy scent of lemon and butter. My husband walked in, took one look at the golden cookies cooling on the rack, and immediately grabbed one before I could even drizzle the icing! Needless to say, they didn’t last long. Now, these cookies have become a staple in our home—whenever we need a little sunshine, we bake a batch!

Why These Iced Lemon Poppy Seed Cookies?

Selling Points

Bright, Fresh Flavor: Made with real lemon zest and juice for a natural citrus punch.
Soft & Chewy: A perfectly tender texture with just the right balance of crisp edges.
Poppy Seed Crunch: Adds a delightful texture and subtle nuttiness.
Irresistible Glaze: A sweet-tangy lemon icing that takes them over the top.
Easy to Make: Simple ingredients and quick prep for a bakery-worthy treat.

Cuisine: American

Tips for Iced Lemon Poppy Seed Cookies

Use Fresh Lemons: Bottled lemon juice won’t give the same vibrant flavor.
Let the Dough Chill: For slightly thicker cookies, refrigerate the dough for 30 minutes before baking.
Adjust the Glaze: Add more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency.
Store Properly: Keep cookies in an airtight container to maintain freshness.

Substitutions and Variations

Dairy-Free: Swap butter for plant-based butter.
Gluten-Free: Use a gluten-free flour blend.
Extra Lemony: Add an extra tablespoon of zest for more citrus punch.
Lemon-Lavender: Add ½ tsp dried lavender for a floral twist.

Make a Healthier Version

Use coconut sugar instead of granulated sugar for a more natural sweetener.
Swap half the butter for unsweetened applesauce to reduce fat.
Make a lighter glaze with honey instead of powdered sugar.

Closing in Todd Wilbur’s Style

And there you have it—soft, zesty, and beautifully glazed Iced Lemon Poppy Seed Cookies that will brighten any day. Bake a batch, share them with friends, or keep them all to yourself (we won’t tell!). Let us know how they turn out, and don’t forget to check out more of our irresistible cookie recipes!

Relevant Categories

Desserts, Cookies, Spring Baking, Citrus Treats

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled can work in a pinch.
Can I freeze these cookies?
Yes! Store in an airtight container for up to 3 months.
How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking.
Can I make these cookies ahead of time?
Absolutely! The flavors get even better after a day.
Do I have to use poppy seeds?
No, but they add great texture! You can omit them or swap for chia seeds.
Why is my glaze too runny?
Add more powdered sugar until it reaches the desired thickness.
Can I make these cookies softer or crispier?
Bake for a shorter time for softer cookies, or longer for a crispier texture.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 5 days.
Can I double the recipe?
Yes! Just make sure to bake in batches for even cooking.
What’s the best pairing for these cookies?
Enjoy them with a cup of tea, coffee, or a glass of cold milk!

Iced Lemon Poppy Seed Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Victoria

Print Recipe

Description

Ingredients

Scale

For the Cookies:

2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tbsp fresh lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
1 tbsp poppy seeds

For the Lemon Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

Step 3: Mix the Dough

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this keeps the cookies soft and tender.

Step 4: Bake the Cookies

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle or dip the cooled cookies in the glaze and let them set for about 10 minutes.