Name: Lemon Poppy Seed Cookies
Prep time: 10 min
Total time: 50 min
Yield: makes 24 cookies
Cuisine: Mediterranean
Ingredients: 3 tbsp (45g) unsalted butter, at room temp; 3 tbsp (45g) coconut oil; 50 g (1/4 cup) sugar; 1/4 tsp vanilla paste; 1 egg, at room temp; 1/2 tsp freshly grated lemon zest; 45 g (1/3 cup) ground almonds; 45 g (1/3 cup) whole wheat flour; 85 g (2/3 cup) all-purpose flour; 1/2 tsp baking powder; 1 tsp freshly grated lemon zest; 1 tbsp poppy seeds; 150 g (1 cup) icing sugar; 3 tbsp freshly squeezed lemon juice

Lemon Poppy Seed Cookies

The fourth recipe in our Cookie Week is a divine lemon cookie recipe. I feel like most Christmas cookies are beautifully decorated and, to be honest, pretty heavy. Hence, we wanted to include a more fresh, light, easy cookie that would be great for holidays and any other day of the year. The cookie dough is made with a combination of ground almonds, whole wheat flour, and all-purpose flour, making them nutty and delicious. The glaze is made of sugar, poppy seeds, and lemon. It brings out so much lemony character, a slightly sour citrusy aroma, and makes them beautiful.

Perfect homemade Lemon Poppy Seed Cookies

These Lemon Poppy Seed Cookies are perfect for any day of the year but special enough for the Christmas holidays. These are the main reasons why we believe you're going to like them:

the cookies are brittle, buttery, and soft
the lemon poppy seed icing melts in your mouth
they are slightly sour yet sweet and festive
the lemon is the main star of the show, yet it doesn't predominate the poppy seeds or almonds
they keep for weeks
there's no cooking knowledge needed
the recipe will only take us about ten active minutes

How to make Lemon Poppy Seed Cookies at home

Making these Cripsy Lemon Poppy Seed Cookies at home is convenient and easy. There's no cookie dough rest needed. The preparation is divided into two parts. The first is making the cookie dough, and the second is making the lemon glaze. You can find the whole recipe below, but we would love to walk you through the steps so it will be easier to make the recipe.

Combine all the cookie dough ingredients.
Shape the cookies into small balls and bake.
Leave the cookies to cool.
Make the lemon poppy seed glaze. Stir all the ingredients in a small bowl.
Dip half of the cookies into the lemon glaze.
Set aside for the icing to set, then serve.

Storing and freezing

Store the homemade Lemon Poppy Seed Cookies in a cold, dark place in a pantry. Keep them closed in an airtight container or a cookie box for up to 3 weeks.

We can store the cookie dough before baking. Wrap the dough in clingfilm and keep it in the fridge for up to a week. Or freeze it. In that case, wrap in clingfilm and store in the freezer for up to a month. Before using, defrost to room temperature.

Try these Christmas cookies too

Ingredients

cookie dough

3 tbsp (45g) unsalted butter, at room temp

3 tbsp (45g) coconut oil

50 g (1/4 cup) sugar

1/4 tsp vanilla paste

1 egg, at room temp

1/2 tsp freshly grated lemon zest

45 g (1/3 cup) ground almonds

45 g (1/3 cup) whole wheat flour

85 g (2/3 cup) all-purpose flour

1/2 tsp baking powder

icing on top

1 tsp freshly grated lemon zest

1 tbsp poppy seeds

150 g (1 cup) icing sugar

3 tbsp freshly squeezed lemon juice

Tools and equipment

baking sheet

parchment paper

bowl

electric mixer or stand mixer

spatula

METHOD

preparation

Place a rack in the middle of the oven, then preheat it to 180 °C / 350 °F. Line a large baking sheet with parchment paper.
cookie dough

Beat butter (room temp), coconut oil, sugar, and vanilla using an electric mixer. Mix for 1 - 2 minutes at medium speed until the mixture is creamy and combined. Add in the egg and grated lemon zest and continue mixing until combined. Add the ground almonds, whole wheat flour, all-purpose flour, and baking powder. Mix until combined.
shape into cookies and bake

Shape the cookie dough into 24 small balls, each weighing approx. 14g (0.5 ounces). Place the cookie balls onto the prepared baking sheet, leaving enough space for expansion. Place in the preheated oven and bake for 10 - 12 minutes at 180 °C / 350 °F. Set the baked cookies aside to cool to room temperature.
icing

While the cookies bake, make the lemon poppy seed icing. Combine lemon zest, poppy seeds, icing sugar, and lemon juice in a bowl until smooth. Dip half of the cookie top in the prepared icing and set aside for the icing to set. Serve or store.

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Lemon Poppy Seed Cookies