Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies Recipe

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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


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  • 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

How to Make Lemon Poppy Seed Cookies


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

Printable Recipe Card

About Lemon Poppy Seed Cookies

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

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