Last Updated on March 1, 2023 by Kimberly Stroh

I love a super soft cookie and these Lemon Poppy Seed Cookies just melt in your mouth. They’re bursting with fresh lemon flavor with poppy seeds baked into the cookie. After baking, they’re finished with a lemon glaze for the perfect sweet ending. Lemon Poppy Seed Cookies are an irresistible part of spring baking in our home and the perfect way to welcome the season.

Poppy seeds can be such a dividing ingredient. Either people love poppy seeds or they avoid them. Really, they’re just a flavor enhancer when you pair them with lemon. They’re a little nutty and fruity, which compliments the tartness of the citrus.

You’ve got to love lemon when you bake these cookies. To get the ultimate lemon flavor, they’re injected with lemon curd. That just adds to the lemon glaze on top.

If you love lemon poppy seed muffins, then you’re going to love these Lemon Poppy Seed Cookies. That’s exactly the flavor you can expect and they’re a sweet way to celebrate the warmer months.

I love baking with lemon in the spring. If you’re a fan of lemon too, here are some of my favorites:

• Soft Frosted Lemon Cookies
• 4-Ingredient Frozen Lemon Pie
• Lemon Cake Mix Cookies

How To Make Lemon Poppy Seed Cookies

There are two kitchen tools you’ll need to make this recipe. You’ll need a baking injector (which is also used to fill donuts) and a baking brush for the glaze. They’re really going to add dimension to your cookies and, while they may not be a popular kitchen tool to use, they’re worth it for this recipe.

Completely optional, I like to make my cookies with silicone baking mats and I always use nice baking trays with cooling racks. If you don’t have the option to use the baking mats, use parchment paper instead. Both of them help the cookies bake evenly and keep the cookies from sticking.

When To Make Lemon Poppy Seed Cookies

These cookies are the perfect dessert for a spring or summer event. I’ve brought them to church gatherings, BBQ’s and they’ve been a part of our Easter dinner. Serve them as a refreshing end to your dinner that has a slightly tart and sweet touch. I wouldn’t create a full lemon-themed meal. Instead, use the cookies as a pleasant citrus ending.

How To Keep Your Cookies Fresh

After you’ve baked your cookies, you want to store them in airtight food storage containers. They do not need to be refrigerated, but keep them away from direct heat sources. The glaze can melt off of the cookie. Enjoy the cookies for 4-5 days for best freshness.

Can You Freeze Lemon Poppy Seed Cookies?

These cookies freeze so well! After they’ve baked and cooled, place them in freezer bags to prevent freezer burn. Store them in the freezer for up to three months. Let the cookies thaw to room temperature, on the counter, for several hours, before enjoying again.

What You Need From The Grocery Store:

• Unsalted Butter
• Sugar
• Egg
• Lemon Extract
• Vanilla Extract
• Lemon Zest
• Lemon Juice
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Kosher Salt
• Poppy Seeds
• Lemon Curd
• Powdered Sugar
• Tools: Baking Injector & Baking Brush

Recipe Substitutions

The Poppy Seeds really make this cookie, but if you want to omit them you can! You’d have just a glazed classic lemon cookie! The other substitute you can make is using sugar-free products. Just follow the substitution guidelines on your favorite brand of sugar replacement.

Step-By-Step Directions To Make Lemon Poppy Seed Cookies

Line two cookie sheets with parchment paper or a silicone baking mat. Using a standing mixer, beat the butter, sugar until combined and fluffy.

Beat in the egg, lemon juice, lemon zest, vanilla, lemon extract until combined.

Using a medium bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds.

Gradually beat in the dry ingredients until a dough is formed. Using a medium cookie scoop, scoop dough into your hand and roll into a ball.

Place onto the cookie sheet and gently press the dough down into a thick disk. Repeat step until you have 12 cookies on each tray.

Bake in the oven for 14-16 minutes or until the edges are lightly firm but still soft in the middle. Remove from oven and allow the cookies to cool for 5 minutes. 

Scoop the lemon curd into a microwave safe bowl and microwave for 1 minute and mix until liquid like. Fill the injector with the lemon curd. Inject the cookies with the lemon curd.

Using a small pot, melt the butter. Whisk in the lemon juice, lemon zest, and powdered sugar until combined and smooth. Mix in the poppy seeds

Dip the brush into the glaze and brush the cookies on top. Allow the first glaze to harden for 2 minutes before brushing another layer of glaze on top. Once the cookies are completely dried, enjoy!