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Lemon Poppy Seed Cookies

These soft cookies are definitely a comforting old-fashioned variety everyone will enjoy.
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    3-1/2 dozen


  • 1/2 cup poppy seed filling
  • 2 teaspoons lemon juice
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large egg yolks
  • 1 tablespoon grated lemon zest
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 3/4 cup buttermilk
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 cup 2% milk
  • 2 teaspoons lemon extract
  • 1 teaspoon grated lemon zest
  • Poppy seeds, optional


  • In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough.
  • Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
  • For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended. Spread over cookies. Sprinkle with poppy seeds if desired.
Nutrition Facts
1 each: 163 calories, 6g fat (3g saturated fat), 29mg cholesterol, 115mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 2g protein.
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