It’s lemon season! Our tree in the backyard produces an abundance of lemons, so get ready for all the lemon recipes, my friends. And these lemon poppy seed cookies are the very tip top of my list.

Each bite has the perfect balance of zesty lemon flavor and the subtle crunch of poppy seeds, all wrapped up in a soft, melt-in-your-mouth cookie. They’re like a refreshing lemonade, but in dessert form. They’re utterly irresistible and 100% guaranteed to brighten your day.

The Ingredients You’ll Need For These Lemon Poppy Seed Cookies

• Sugar: Sweetens the cookies.
• Lemon zest: Infuses the cookies with fresh, tangy lemon flavor.
• Unsalted butter: Adds moisture, richness, and flavor to the cookies.
• Brown sugar: Adds structure and richness to the cookies. You can use either light or dark for this recipe.
• Egg: Binds the cookies and adds structure and flavor.
• Vanilla extract: Enhances and balances out the lemon flavor of the cookies. Avoid using imitation vanilla.
• Fresh-squeezed lemon juice: Adds moisture and a bright, tangy lemon flavor.
• All-purpose flour: Provides structure and texture for the cookies.
• Baking soda: For that perfect rise.
• Sea salt: Enhances the flavors in the cookies.
• Poppy seeds: For that signature speckled look and nutty flavor.

Making Lemon Poppy Seed Cookies

1. Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper.
2. Lemon Sugar: In a large bowl, combine the sugar and lemon zest. Get your hands in there and really work the zest into the sugar – this helps release the oil from the lemon.

1. Creaming: Add the butter and brown sugar to the bowl with the lemon sugar mixture. And with an electric mixer on medium speed, cream the butter and sugars together until light and fluffy for 2 ish minutes.
2. Moisture: Now, add the egg, vanilla extract, and lemon juice to the bowl. Mix everything together for another minute until it’s just combined. Be careful not to overmix – we want light and fluffy cookies, not tough ones.

1. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and sea salt. Then, gradually add the flour mixture to the wet ingredients, mixing until just combined. You want the dough to be crumbly but still holding together.

1. Poppy Seeds: Gently fold in the poppy seeds until they’re evenly distributed throughout the dough. Mix it just until the dough comes together.
2. Scoop and Bake: Using a 3 tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing them out to allow for spreading. You should get about 6 cookies per half-sheet pan. Then, pop them in the oven and bake for 10-11 minutes, rotating the pan halfway through for even baking. You’ll know they’re done when the edges are just starting to turn a light golden brown and the cookies have puffed up slightly.

1. Cool and Glaze: Once baked, let the cookies cool on the baking sheets for a several minutes before transferring them to a wire rack to cool completely. While they’re cooling, whip up the glaze by whisking the powdered sugar, lemon juice, and a pinch of sea salt together. Then, just drizzle the glaze over the cooled cookies and sprinkle with extra poppy seeds or lemon zest for a gorgeous finishing touch.

Tips To Ensure Baking Success

• Fresh Ingredients: Whenever possible, use fresh ingredients – especially when it comes to lemons. Fresh lemon zest and juice will give your cookies that vibrant, citrusy flavor that’s simply unbeatable.
• Don’t Overmix: When mixing the dough, be gentle and avoid overmixing. This will ensure your cookies stay soft and tender, rather than tough and chewy.
• Watch the Oven: Keep a close eye on your cookies as they bake. Every oven is different, so you want to make sure you pull them out just as they start to turn golden brown around the edges for that perfect texture. The cookies will puff up and start to crack around the edges when they’re done. As they cool, the tops will fall and create crinkles.
• Storage: If you somehow manage to have leftovers (which is a rare occurrence in my house, ha!), store them in an airtight container at room temperature for up to a week. Trust me, though – they’re so delicious, they probably won’t last that long. For freezing instructions, see the FAQ below.

Now, grab yourself a tall glass of milk and a hand full of these zesty lemon poppy seed cookies, and dig in. With their vibrant lemon flavor, subtle poppy seed crunch, and light and fluffy texture, you’ll find pure joy in each and every bite. Enjoy, and happy lemon season my friends!