Best Lemon Poppy Seed Cookies Recipes

LEMON-POPPY SEED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
• Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

LEMON POPPY SEED COOKIES

Steps:

• In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.
• In the bowl of a stand mixer (or a large bowl, if using a hand mixer), combine sugar and salt. Zest both lemons over the sugar, then rub the zest into the sugar using your fingertips until moistened. (It will lightly stain the sugar yellow and release a strong lemony aroma.)
• Beat the butter and sugar on medium until light and fluffy, 3 to 5 minutes, stopping and scraping the bowl at least once in the process.
• In a small bowl or large measuring cup, whisk together the whole egg, egg yolk and limoncello. With the mixer on low speed, stream the mixture into the creamed butter. Stop and scrape the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
• With the mixer off, add the flour mixture, then mix on low speed until combined. Remove the bowl from the mixer and, working in the bowl, fold the dough over several times with your hands to ensure it is uniform.
• Fill a small bowl with the poppy seeds. Portion the dough into heaping tablespoons (about 25 grams each) and set them on a large baking sheet lined with parchment paper. Round each piece of dough into a ball, then roll in the poppy seeds until completely coated.
• Transfer back to the baking sheet, setting at least 1 inch apart. Cover the surface with another sheet of parchment and press down with a second cookie sheet to evenly flatten cookies to about 1/2-inch thick.
• Chill in the freezer for at least 15 minutes. Meanwhile, heat the oven to 375 degrees, and line baking sheets with parchment (or grease with butter). When cookies have chilled and oven is ready, transfer cookies to prepared baking sheets spaced about 3 inches apart. (Keep remaining cookies in the freezer until ready to bake.)
• Working in batches, bake cookies for 10 to 12 minutes, rotating baking sheets after 8 minutes from front-to-back and bottom-to-top. Cookies will be just golden on the edges and puffy in the center but should no longer look wet.
• Let cool for 2 minutes on baking sheets, then transfer to cooling racks. Store cookies in a sealed container, and enjoy within 1 to 2 days. Bake remaining cookies, or wrap and freeze chilled cookie dough. Once firm, transfer cookie dough to a covered container or sealed bag. Freeze for up to 1 month. You can bake the cookies straight from the freezer.

LEMON POPPY SEED COOKIES

Steps:

• In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition., Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough. , Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool., For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended. Spread over cookies. Sprinkle with poppy seeds if desired.

LEMON POPPY SEED SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F.
• Cream confectioners' sugar and butter together until fluffy.
• Stir in poppy seeds and lemon juice.
• Gradually add flour and mix well.
• Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
• Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
• Prick each wedge several times with a fork and sprinkle with sugar.
• Bake for about 20-25 minutes or until golden.
• Cool for 4-5 minutes before moving to wire racks to cool completely.
• When cool, break each circle apart into wedges.

LEMON POPPY SEED COOKIES

Steps:

• In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
• In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
• Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
• Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.

LEMON-POPPY SEED SANDWICH COOKIES

Steps:

• FOR COOKIES:
• Mix flour, salt and baking powder in medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel and extracts. Mix in dry ingredients in 3 additions. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap in plastic; chill 2 hours.
• Preheat oven to 325°F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 21/2-inch-diameter fluted cookie cutter, cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; reroll and cut out more cookies. Chill cookies on baking sheets 15 minutes.
• Bake cookies until edges just begin to color, about 18 minutes. Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool completely. Repeat rolling, cutting and baking with remaining dough. (Can be made ahead. Store in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
• FOR FILLING:
• Beat all ingredients in large bowl until light and fluffy. Spread 2 teaspoons filling over bottom of 1 cookie. Press second cookie, bottom side down, onto filling. Repeat with remaining cookies and filling. (Can be made 2 hours ahead. Cover and chill.)

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat oven to 350°F.
• COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
• Beat in the egg and lemon zest.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
• Stir in the poppy seeds with the mixer on low speed.
• Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
• Bake for 11-12 minutes, or until edges are lightly golden.
• Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
• GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
• Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.

LEMON AND POPPY SEED OLIVE OIL COOKIES

Steps:

• Preheat the oven to 375°F.
• In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
• In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
• Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
• Put a few tablespoons of sugar in a flat dish.
• Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
• Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
• Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
• Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.

LEMON-POPPY SEED COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper andlower thirds. In a medium bowl, combine flour,salt, and baking soda. In a small bowl, mix togethersugar, egg yolks, poppy seeds, oil, lemon zest,and vanilla. Stir egg mixture into flour mixture untilcombined (dough will be dry).
• Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bakecookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks, and let cool completely.

LEMON-POPPY SEED CUTOUT COOKIES

Steps:

• In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. flower-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers. Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers before serving.

LEMON AND POPPY SEED MELT AWAY COOKIES

Steps:

• In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
• Add granulated sugar, poppy seeds, and baking soda and beat until combined.
• Beat in egg yolk, milk, lemon peel, and vanilla until combined.
• Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
• Divide dough in half.
• Shape each half into 9 inch long roll.
• Wrap both "logs" in plastic wrap.
• Chill in refrigerator for 4 or more hours (up to 24).
• Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
• Place slices 1 inch apart on ungreased baking sheet.
• Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
• Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.

LEMON POPPY SEED SANDWICH COOKIES

Steps:

• For the filling: Combine the cranberries, water or juice and the sugar in a medium saucepan over medium-high heat. Stir until the sugar has dissolved. Once the liquid has come to a boil and the berries have popped, reduce the heat to medium-low and cook for 4 or 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and transfer to a blender or bowl of a food processor; let cool for 10 minutes, then puree until almost smooth. Strain out or remove any whole bits, then cover and refrigerate until ready to use.
• For the cookies: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to blend, then on medium-high speed for about 3 minutes, until light and fluffy. Reduce the speed to low, then add the lemon zest, vanilla extract and the tablespoon of poppy seeds, beating to incorporate.
• Combine the flour and salt in a bowl or on a sheet of wax paper. Add to the butter-sugar mixture and beat on low speed just until a dough forms into large clumps (on the way to becoming a ball).
• Divide in half; wrap each half in plastic wrap and refrigerate for 20 minutes.
• When ready to bake, preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone liners.
• Lightly flour a work surface, or place the dough between sheets of plastic wrap or parchment paper. Divide each portion in half (again, to form quarters of dough). Working with one quarter at a time, roll out the dough to a thickness of 1/16 inch (or as thin as possible). Use a 3- to 3 1/2-inch cookie cutter to cut out 12 cookies, or a 2 1/2-inch cookie cutter to cut out 18 cookies, transferring them to the baking sheets with an offset spatula. It's best to re-roll the dough only once.
• Sprinkle the cut-out cookies lightly with poppy seeds. Bake for 11 to 13 minutes, or until just set but not browned. Let cool on the baking sheet while you roll and cut out the remaining portion of dough, using the same-size cookie cutter to make 12 large or 18 medium cookies. If desired, use a smaller cookie cutter to create a center "window" in each of these cookies so the filling will show through. (Bake the mini rounds as well.) Sprinkle the cookies lightly with poppy seeds. Repeat the baking and cooling steps.
• At this point, the cookies can be frozen until they are assembled into sandwiches.
• Spread the first batch of cookies with a thin layer of homemade or store-bought cranberry jam, leaving a narrow margin at the edges. Top with the cooled cookies from the second batch, pressing together gently to form cookie sandwiches. Store in an airtight container for up to 3 days.

LEMON-POPPY SEED-ALMOND COOKIES

Steps:

• In a small bowl, whisk together the flour, poppy seeds, and salt.
• In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
• At low speed gradually beat in flour mixture, just until incorporated.
• Cover bowl with plastic and refrigerate for at least 1 hour.
• In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
• Transfer nuts to a small bowl.
• Preheat oven to 350°F
• Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
• Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
• Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
• Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
• Store in an airtight container at room temperature or in the freezer.

ICED LEMON POPPY SEED COOKIES

Steps:

• 1. Mix together sugar, butter, lemon, salt, poppy seeds and baking powder until light an fluffy. add the flour. check to see if it is dry enough to roll between your hands and pinch off 1 inch chunks, if not add a little more flour.
• 2. Put on a bakers secret cookie sheet and cook 12-14 minutes. Take out, cool and frost with lemon drizzle.
• 3. Lemon drizzle 1 cup powdered sugar 1/2 tsp lemon extract a drop of milk In a small bowl add the lemon and the powdered sugar and mix, adding a drop of milk until you have a thick drizzle consistancy. In a sandwitch baggie out the drizzle and cut off a small end to pipe the drizzle over the cookies.

LEMON-POPPY SEED COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir Muffin Mix, butter and eggs until blended.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 14 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over cookies.

POPPY-SEED COOKIES WITH MEYER LEMON CURD AND SWISS MERINGUE

Steps:

• Cookies: Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl. Make a well in center of mixture. Add butter, egg yolk, and vanilla to well, stirring with a wooden spoon or rubber spatula to combine. Knead a few times to form a cohesive dough, then transfer to a sheet of parchment or waxed paper. Form dough into a 12-inch-long, 1 1/4-inch-diameter log. (It's okay if it cracks in places.) Wrap in parchment, pressing top and sides to ensure a tight, uniform log. Refrigerate until firm, at least 1 hour and up to 2 days.
• Preheat oven to 350 degrees with racks in upper and lower third. Unwrap dough, cut into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake, rotating pans halfway through, until cookies are firm in center and golden brown around edges, 12 to 15 minutes. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
• Curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice. (Mixture will appear curdled.) Transfer to a medium saucepan and cook over medium heat, stirring constantly, until mixture has thickened and coats the back of a wooden spoon, 5 to 7 minutes. Refrigerate curd until cold, about 2 hours.
• Swiss meringue: Whisk together egg whites, sugar, cream of tartar, and salt in a bowl set over a pot of simmering water until sugar is dissolved and a candy thermometer inserted into mixture reads 160 degrees. Remove from heat and beat with a mixer on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes.
• Assembly: Place cookies side by side on a baking sheet. Top each with 1 teaspoon curd. Place meringue in a pastry bag fitted with a 1/2-inch round tip (Ateco #806) or a gallon freezer bag with 1 corner snipped to make a 1/2-inch hole. Pipe spirals of meringue on top of each cookie. Lightly brown meringue in places with a small kitchen blowtorch.

TANGY LEMON POPPY SEED COOKIES

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Beat in the eggs, corn syrup, lemon zest and extracts. Combine the remaining ingredients; gradually add to creamed mixture and mix well., Shape into three balls, then flatten into disks. Wrap in plastic and refrigerate for 1 hour or until firm., Preheat over to 375°. Roll each portion of dough between two sheets of waxed paper to 1/8-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Using a floured spatula, place 1 in. apart on greased baking sheets. Reroll scraps if desired., Bake until edges are golden brown, 6-8 minutes. Cool for 2 minutes before removing from pans to wire racks

GLUTEN FREE LEMON POPPY-SEED COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment.
• In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
• In a smaller bowl, combine almonds, flours, cornmeal and salt.
• Stir dry ingredients into the oil mixture, followed by poppy seeds.
• On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼" thickness and cut out shapes with your desired cookie cutter or small glass.
• Bake for 6-8 minutes. Cool completely on the sheets.