Lemon Poppy Seed Cookies Recipe

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Lemon Poppy Seed Cookies

Vickie Parks


For these cookies I usually leave out the coriander (only because my family doesn't really care for it), but they're still very good even with the coriander.

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24 cookies
15 Min
25 Min


2 c
all-purpose flour
1 tsp
baking soda
1 1/2 tsp
lemon zest (fresh grated is best)
1 tsp
ground coriander
2 Tbsp
poppy seeds
3/4 c
salted butter, softened
1 c
granuated sugar
2 large
egg yolks
1 large
1 1/2 tsp
lemon extract


1Preheat oven to 300°F.
2In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
3In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
4Scrape 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.
5Drop 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Middle Eastern
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, For Kids