These are more than just lemon cookies,
these lemon poppy seed cookies are so delicious you’ll want to make a double batch
to be sure you have them for more than a few hours!
They seem to disappear quickly.
Lemon Poppy Seed Cookies
I’m on my lemon kick!
I love everything LEMON, and these cookies are SO worth making, trust me…they have a delicious light texture and wonderful lemon flavor.
These are one of my all-time favorite cookies to make. They are insanely pretty and whether you ice them or not, they will be loved by all.
Tell me I’m not alone, tell me you love lemon as much as me!
Lemon and poppy seeds seem to go so well together and just wait until you take one bite into these, you will know why…
They are delicious!
Don’t skimp and not add the poppy seeds.
Roll the dough our evenly to 1/4 inch thick and cut with a cookie cutter. My favorite is this heart shaped cutter.
I had some left over lemon glaze from the Lemon Scones I made and hoped it would be enough to ice these and save me s
ome time…..as luck would have it, I had just enough. I didn’t flood them all in. I flooded some and just put an outline of icing on the others. I really liked that you could see the poppy seeds, they didn’t need to be all covered up!
The recipe is very easy and oh so delicious!!!
These look so pretty all piled high on a plater, perfect for any occasion or just for snacking!
- 1 cup salted butter
- 1 ½ cups powdered sugar
- 1 egg
- 2 teaspoon lemon baker’s emulsion
- 1 teaspoon vanilla bean paste
- 2 ¾-3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoon poppy seeds
- In large mixer bowl cream together butter and sugar on medium-high speed
- Add the egg and lemon and vanilla flavors
- Mix in flour, baking powder and salt and poppy seeds
- As the dough mixes together it will begin to pull away from the sides of the bowl and form a ball
- Take the bowl off the mixer
- Begin rolling the cookie dough between wax paper or on a lightly floured surface
- Cut dough with a cookie cutter
- Space cookies 2 inches apart on baking sheets to cook evenly
- Bake at 400 degrees for 7-9 minutes
- Cool cookies completely before icing
- 1 cup powdered sugar
- 1 Tablespoon corn syrup
- 2-3 Tablespoons water]
- 1 teaspoon lemon extract or lemon baking emulsion
- yellow food coloring (i used Americolor egg yellow)
- #3 tip for icing
- In a bowl combine powdered sugar, corn syrup, 2 tablespoons water and lemon flavor.
- Mix until completely smooth
- Add in a drop at a time of water and mix if needed to the thin the icing for the consistency you need like to work with
- Add in a drop of color at a time and mix until
- color is achieved.
- Fill a piping bag with the #3 tip and fill with icing and ice cookies
- Allow icing to dry on cookies 24 hours before stacking cookies
Callye from Sweet Sugar Belle makes amazing cookies. I couldn’t wait to try them when she messaged me she had a cookie she knew I would love. I linked to Callye’s Recipe and Here.
Feast on the Cheap says
May 3, 2011 at 7:27 amSo pretty! I love these
Diane says
May 3, 2011 at 9:14 pmThanks!
Maria says
May 3, 2011 at 3:07 pmToo cute and I bet they are tasty as well.
Diane says
May 3, 2011 at 9:11 pmIf you like lemon these have a great flavor!
megan @ whatmegansmaking says
May 4, 2011 at 5:23 ambeautiful! I saw these on Sweet Sugar Belle as well (love that site!!), and I can’t wait to try them! your yellow icing makes them look so pretty!
Diane says
May 4, 2011 at 10:54 amThey really are so delicious! I do love how only a little icing is needed to pretty them up, it makes them quick to complete.
Jennifer (Savor) says
June 2, 2011 at 5:15 pmLove you and your heart cookies
Diane says
June 3, 2011 at 9:40 pmLove you too 🙂 Thanks.
marla says
June 3, 2011 at 6:05 amDiane, these cookies are so fun & I bet filled with lemony flavor.
Diane says
June 3, 2011 at 9:39 pmI brought them to Campblogaway, did you get to try them?
Margaret Nelson says
January 28, 2012 at 5:23 amI’m on a lemon craze right now and these look so good! I’d love to make a batch of lemon poppyseed cookies for some spring-themed cookies. 🙂 I will link you from my Blue Sugar Cookie Co. Facebook page!
Kate Shay says
March 23, 2012 at 6:36 amI love that you use Google Docs! I plan to make this recipe but cut out “egg” shapes for Easter, Thank you!
Diane says
March 23, 2012 at 1:39 pmyes, google docs works well. I hope to have a direct printable link up on the recipes shortly it’s been in the works for some time, along with a redesign 🙂
Egg shapes sound great for Easter!
Salena says
February 16, 2014 at 2:59 amHow thick do you roll out the cookies for them to cook in 7-9 minutes? Does the icing dry hard enough to stack, pack and ship the cookies?
Diane says
February 16, 2014 at 4:42 pmI roll my cookies to 1/4 inch. I use two wooden dowels now, I didn’t used to and did a lot of guessing. Yes the icing dries hard to stack I’d wait 24 hours before stacking to wrap and ship them, so the moisture in the icing is completely dried out. The cookies won’t be stale if you leave them on a cookie sheet iced, overnight.
Patricia says
October 7, 2014 at 12:15 pmis the icing on the outline the same kind of glaze as the filler just piped on?
Diane says
October 7, 2014 at 2:12 pmYes it is the same icing used to outline and flood in the cookies.