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


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


  • 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.

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