If you’re a fan of Crumbl Cookies, you’re going to be obsessed with this lemon poppy seed cookie recipes. Baked, frosted and oh so addictive.
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Pin ItIf you love these frosted lemon poppy seed cookies, you’ll also be obsessed with these frosted lemon blackberry cookies, these dubai chocolate cookies and these 3-ingredient peanut butter cookies.
Blackberry Recipes
Frosted Lemon Blackberry Cookies
Cookie Recipes
Dubai Chocolate Cookies
Dessert Recipes
3-Ingredient Peanut Butter Cookies
How to Make Lemon Poppy Seed Cookies
- Make the Dough. Cream butter, sugar, and lemon zest. Mix in egg and vanilla. Combine flour, baking powder, baking soda, poppy seeds, and salt separately, then mix into wet ingredients. Chill dough for 30 minutes.
- Bake Cookies. Preheat oven to 350°F. Shape dough into balls, place on a lined baking sheet, flatten slightly, and bake 9–11 minutes until edges are golden. Cool completely.
- Prepare Frosting & Decorate. Beat cream cheese until smooth. Add powdered sugar, sweetener, vanilla, and heavy cream; whip until fluffy. Spread or pipe frosting on cooled cookies. Optional: sprinkle poppy seeds or add lemon slices.
(Related: Brownie Cookies)
Brownie Recipes
Brownie Cookies
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the dough and chill it for up to 24 hours before baking. You can also bake the cookies a day ahead, cool them completely, and frost just before serving.
To Store: Keep frosted cookies in an airtight container in the refrigerator for up to 4 days.
To Freeze: Freeze baked, unfrosted cookies in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container for up to 3 months. Thaw completely before frosting and serving.
More Good Cookie Recipes
- Lavender Shortbread Cookies
- White Chocolate Blueberry Cookies
- Blueberry Muffin Cookies
- No-Bake Peanut Butter Cookies
- Raspberry Thumbprint Cookies
Lemon Poppy Seed Cookies
Ingredients
For the cookies:
- ½ cup butter
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp poppy seeds
- ½ tsp salt
For the cheesecake frosting:
- 7 oz cream cheese, cold
- ⅔ cup powdered sugar
- 1 tbsp agave or honey
- 1 tsp vanilla extract
- ½ cup heavy cream
For the decoration:
- poppy seeds
- lemon slices
Instructions
- In a bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop out two tablespoon-sized portions of dough and roll into balls.
- Place them on the sheet, spaced apart, and flatten slightly.
- Bake for 9–11 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- To make the frosting, in a mixing bowl, beat the cold cream cheese until smooth.
- Add the powdered sugar, agave or honey, and vanilla, and beat until creamy.
- Add the heavy cream and whip until soft peaks form.
- Chill until ready to use.
- To decorate, spread or pipe the cheesecake frosting onto each cooled cookie.
- Optionally, sprinkle with poppy seeds or top with thin lemon slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
