Chewy Lemon Poppy Seed Cookies

There’s something incredibly special about baking cookies that reminds me of sunny days and laughter. The smell of citrus fills the air as I dive into making Chewy Lemon Poppy Seed Cookies, a favorite that never fails to bring a smile to my face. I remember the first time I shared these delightful treats with friends during a garden party. The bright, zesty flavor combined with the delightful crunch of poppy seeds made them an instant hit! These cookies are not just a dessert; they’re a memory in the making, a perfect companion for afternoon tea, or a sweet snack while lounging in the sun.

Essential Ingredients for Chewy Lemon Poppy Seed Cookies

The ingredients for Chewy Lemon Poppy Seed Cookies are simple yet essential for achieving that perfect balance of flavor and texture. Using fresh ingredients like lemon and quality butter makes all the difference. Each component plays a vital role, from the flour that provides structure to the poppy seeds that add that delightful crunch. Let’s dive into what you need!

• 2 3/4 cups all-purpose flour, spooned and leveled: This is the base of our cookies, giving them structure and chewiness.
• 1 teaspoon baking powder: This helps the cookies rise, ensuring they are light and airy.
• 3/4 teaspoon salt: A crucial ingredient that enhances the other flavors in the cookies.
• 1/2 teaspoon baking soda: This complements the acidity of the lemon, helping the cookies bake perfectly.
• 1 3/4 cups granulated sugar: Provides sweetness and helps create that lovely crunchy edge.
• 1 tablespoon lemon zest: This adds a fragrant, zesty punch that brightens the cookies.
• 1 cup unsalted butter, at cool room temperature: Creamy butter adds richness and helps achieve the chewy texture.
• 1 large egg: Binds the ingredients together and adds moisture.
• 1 large egg yolk: Enhances the chewy texture and richness of the cookies.
• 1 teaspoon pure vanilla extract: A classic flavor that rounds out the taste.
• 1 teaspoon lemon extract: Boosts the lemon flavor, adding depth.
• 1/2 teaspoon almond extract: Adds a subtle nutty flavor that complements the lemon beautifully.
• 1 tablespoon poppy seeds: These give the cookies a unique crunch and a wonderful visual appeal.
• 1 cup confectioner’s sugar: Used for the glaze, adding sweetness and elegance.
• 1 1/2 tablespoons fresh lemon juice: Adds acidity and brightness to the glaze.
• 1 tablespoon unsalted butter, melted: Helps to achieve a smooth glaze.
• 1/2 teaspoon almond extract: Enhances the flavor of the glaze.
• 1/2 teaspoon poppy seeds: Sprinkled on top of the glaze for added texture.

Putting Together Chewy Lemon Poppy Seed Cookies

Making Chewy Lemon Poppy Seed Cookies is a delightful experience that fills your kitchen with a warm, inviting aroma. Let’s get started with these simple steps to create the perfect cookies!

1. Preheat your oven to 350 degrees F. This is crucial for achieving that perfect bake. Line a large baking sheet with parchment paper or a silicone baking mat and set it aside. This will prevent the cookies from sticking and ensure they bake evenly.
2. In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Set this mixture aside as it will be added to the wet ingredients later.
3. In a small bowl, combine 1 3/4 cups of granulated sugar and 1 tablespoon of lemon zest. Use your fingers to rub these two ingredients together until fragrant. This step releases the essential oils from the zest, intensifying the lemon flavor!
4. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and the lemon sugar mixture together until creamy and smooth, about 2 minutes. Make sure to scrape down the sides of the bowl with a spatula as necessary to mix everything thoroughly.
5. Add 1 large egg and 1 large egg yolk to the butter mixture. Beat until combined. The extra egg yolk will add richness and help create that chewy texture we love.
6. Next, mix in 1 teaspoon of vanilla extract, 1 teaspoon of lemon extract, and 1/2 teaspoon of almond extract, ensuring everything is well combined and fragrant.
7. With the mixer off, gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix, as this can lead to tough cookies. Gently fold in 1 tablespoon of poppy seeds with a spatula.
8. Using a cookie scoop or your hands, roll the dough into balls, each about 1 ½ tablespoons in size. Place them on the prepared baking sheet, ensuring they are about 2 inches apart to allow for spreading.
9. Bake the cookies for about 10 to 12 minutes or until they are set around the edges but still soft in the center. The edges should be lightly golden. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.
10. While the cookies cool, prepare the glaze. In a medium bowl, whisk together 1 cup of confectioner’s sugar, 1 1/2 tablespoons of fresh lemon juice, 1 tablespoon of melted butter, 1/2 teaspoon of almond extract, and 1/2 teaspoon of poppy seeds until smooth.
11. Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set for a bit before serving, and enjoy the burst of flavors from your freshly baked Chewy Lemon Poppy Seed Cookies!

Substitutions and Tips

When it comes to baking, having a few handy tips and substitutions can elevate your culinary experience. Here are some suggestions for making Chewy Lemon Poppy Seed Cookies even better!

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days. If it’s warm where you are, refrigerate the glazed cookies to keep the glaze intact.
• Freezing the dough: Scoop the cookie dough onto a baking sheet and freeze until solid. Transfer to a zip-top freezer bag and freeze for up to 3 months. Bake straight from frozen—just add a minute or two to the baking time.
• Freezing baked cookies: Freeze glazed or unglazed cookies in a single layer until solid, then stack with parchment paper between layers in an airtight container. They’ll stay fresh for up to 3 months.
• Variations: Experiment with different citrus zests, like lime or orange, for a new twist on flavor.
• Extra Flavor: Add chopped nuts or white chocolate chips to the dough for additional texture and sweetness.

Serving Ideas for Chewy Lemon Poppy Seed Cookies

When it comes to serving Chewy Lemon Poppy Seed Cookies, the options are delightful and varied. Here are some creative ideas to enjoy these cookies:

• Serve with Tea: These cookies pair beautifully with a warm cup of tea, making them perfect for afternoon gatherings.
• Picnic Treats: Pack them in a picnic basket for a refreshing treat on sunny days.
• Party Desserts: They make a charming addition to dessert tables at parties, weddings, or celebrations.
• Gifting: Consider wrapping them up in a decorative box as a homemade gift for friends and family.
• Breakfast Delight: Enjoy with your morning coffee as a sweet start to the day.
• Seasonal Festivities: Perfect for spring gatherings or Easter celebrations, adding a festive touch to your table.

FAQ

Conclusion

These Chewy Lemon Poppy Seed Cookies are a delightful treat that brings together a perfect blend of flavors and textures. The combination of zesty lemon and crunchy poppy seeds makes them irresistible. I encourage you to give this recipe a try; you won’t be disappointed. Enjoy the process of baking and the joy of sharing these special cookies with loved ones!

Chewy Lemon Poppy Seed Cookies

The ultimate treat for any lemon lover, these Chewy Lemon Poppy Seed Cookies are bursting with bright citrus flavor. Their chewy texture combined with a delightful poppy seed crunch makes them irresistible. Perfect for sharing, these cookies will brighten your day and leave you craving more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 32 cookies

Calories 180 kcal

Equipment

• Whisk
• Oven
• Wooden Spoon
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 2 3/4 cups All-purpose flour spooned and leveled
• 1 teaspoon Baking powder
• 3/4 teaspoon Salt
• 1/2 teaspoon Baking soda
• 1 3/4 cups Granulated sugar
• 1 tablespoon Lemon zest
• 1 cup Unsalted butter at cool room temperature
• 1 Large egg
• 1 Large egg yolk
• 1 teaspoon Pure vanilla extract
• 1 teaspoon Lemon extract
• 1/2 teaspoon Almond extract
• 1 tablespoon Poppy seeds
• 1 cup Confectioner’s sugar
• 1 1/2 tablespoons Fresh lemon juice
• 1 tablespoon Unsalted butter melted
• 1/2 teaspoon Almond extract
• 1/2 teaspoon Poppy seeds

Instructions

 

• Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
• In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Set this mixture aside as it will be added to the wet ingredients later.
• In a small bowl, combine 1 3/4 cups of granulated sugar and 1 tablespoon of lemon zest. Use your fingers to rub these two ingredients together until fragrant.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and the lemon sugar mixture together until creamy and smooth, about 2 minutes.
• Add 1 large egg and 1 large egg yolk to the butter mixture. Beat until combined.
• Next, mix in 1 teaspoon of vanilla extract, 1 teaspoon of lemon extract, and 1/2 teaspoon of almond extract, ensuring everything is well combined and fragrant.
• With the mixer off, gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
• Using a cookie scoop or your hands, roll the dough into balls, each about 1 ½ tablespoons in size. Place them on the prepared baking sheet.
• Bake the cookies for about 10 to 12 minutes or until they are set around the edges but still soft in the center.
• While the cookies cool, prepare the glaze. In a medium bowl, whisk together 1 cup of confectioner’s sugar, 1 1/2 tablespoons of fresh lemon juice, 1 tablespoon of melted butter, 1/2 teaspoon of almond extract, and 1/2 teaspoon of poppy seeds until smooth.
• Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set for a bit before serving.

Notes

• Tip 1: Keep cookies in an airtight container at room temperature for up to 4 days.
• Tip 2: Scoop the cookie dough onto a baking sheet and freeze until solid for up to 3 months.
• Tip 3: Freeze glazed or unglazed cookies in a single layer until solid.

Keyword chewy cookies, easy cookie recipe, Lemon Cookies, Poppy Seed Cookies

Previous PostCherry Rhubarb Crumble

Next Post Tuscan Tuna and Bean Sandwiches

Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!