Frosted Lemon Poppy Seed Cookies
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Soft lemon sugar cookies filled with crunchy poppy seeds and frosted in a creamy lemon poppy seed frosting. Don’t love poppy seeds? Simply leave them out of the cookies and the frosting, and you’ll still be left with a delicious frosted lemon cookie!
WHY YOU’LL LOVE THESE CHEWY LEMON POPPY SEED COOKIES WITH LEMON POPPY SEED FROSTING
There are so many reasons to love these frosted lemon poppy seed cookies. First and most importantly, they have a light and refreshing flavor that is to die for. I absolutely love lemon flavored desserts, because the lemon really brightens the flavors to keep you from getting that sickly-sweet feeling.
In my opinion, these cookies have the perfect amount of lemon flavors without over-powering the other flavors (vanilla and poppy seed) nor being over-the-top tangy.
Not only are these cookies just super delicious, but they are easy to make! These sugar cookies require no chilling time, so you can whip up the batter and immediately bake them.
These soft lemon poppy seed cookies are like a sweet and citrusy flavor explosion. And the poppy seeds add a hint of texture that makes them even more complex.
Top them off with the lemon poppy seed frosting if you want, or eat them on their own! No wrong way to do it, but of course, I always recommend buttercream.
USE LEMON ZEST AND LEMON EXTRACT FOR MAXIMUM LEMON FLAVOR
The key to getting a lemony flavor in most lemon desserts is to use lemon zest. The zest of the lemon is where all of those aromatic oils live, which helps to naturally lend a bright, citrusy flavor to the recipe.
I really wanted these cookies to have a that bright lemon flavor, so I found that adding both the lemon zest and the lemon extract was the best combination to maximize the fresh lemon flavor.
INGREDIENTS FOR FROSTED LEMON POPPY SEED COOKIES
The base for these lemon poppyseed cookies stem from my Insta-famous vanilla cookies, which have turned into the base for many a cookie recipe on my site. They are soft, pillowy, and make the best base for any flavor combination you can sneak into them.
Don’t miss them as snickerdoodles without cream of tartar or frosted sugar cookies!
LEMON POPPY SEED SUGAR COOKIES
The ingredients for lemon poppy seed cookies are fairly straightforward. We will want to use powdered sugar instead of granulated sugar for extra tender and chewy sugar cookies.
We’ll also use both lemon extract and vanilla extract for a perfect flavor combination.
If you aren’t a fan of poppy seeds or simply don’t have them on hand, you can omit them. I like the flavor and texture that they lend, but you can make amazing lemon sugar cookies without them.
For the lemon poppy seed cookies, you will need:
• all-purpose flour
• poppy seeds
• baking powder
• baking soda
• salt
• unsalted butter
• lemon zest
• powdered sugar
• egg
• vegetable oil
• lemon extract
• vanilla extract
LEMON POPPY SEED BUTTERCREAM FROSTING
The buttercream frosting needs an extra kick of tangy lemon flavor, so I used fresh lemon zest, fresh lemon juice, and lemon extract. As always with buttercream, don’t be afraid to add salt, it will really round of the flavors here.
For the lemon poppy seed buttercream, you will need:
• unsalted butter
• powdered sugar
• lemon zest
• lemon extract
• vanilla extract
• lemon juice
• salt
• poppy seeds
HOW TO MAKE THESE FROSTED LEMON COOKIES
The base for these delicious lemon cookies is quick and painless, and while they’re baking and cooling, you can whip up your frosting. For a cookie with multiple elements, they really do come together pretty quickly, which means you get to eat them sooner!
MAKE THE NO-CHILL LEMON POPPY SEED SUGAR COOKIES
STEP #1
In a medium size bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream the butter, powdered sugar, and lemon zest on medium-high speed until the mixture is light and fluffy.
STEP #3
Stop the mixer, add the egg, vegetable oil, and lemon and vanilla extracts, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
STEP #4
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. The dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue.
STEP #5
Using a cookie scoop (I use this #50 cookie scoop for all standard sized cookies), drop cookie dough balls onto the prepared cookie sheet (8 per sheet).
STEP #6
Bake the cookies for 8-9 minutes, just until the edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely before adding frosting.
MAKE THE EASY LEMON POPPY SEED FROSTING
Now let’s whip up some amazing lemon poppy seed frosting (and try not to eat it all before it makes it onto the cookies…)!
STEP #1
Start by beating the butter and lemon zest on medium speed until creamy, about 2 minutes. Creaming the lemon zest into the butter will bring extra lemon aromatics and flavor to frosting by loading the fat with the lemon oils.
STEP #2
Turn the mixer down to low, then slowly add the powdered sugar and mix until everything is combined.
STEP #3
Add the lemon and vanilla extracts, lemon juice, and salt, and increase the mixer speed to medium, and beat until combined.
STEP #4
My favorite buttercream tip: turn off the mixer and use a silicone or rubber spatula to stir the buttercream by hand to remove any air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes.
STEP #5
When your buttercream is smooth, add the poppy seeds and stir to disperse evenly.
SPREAD FROSTING ON TO COOLED COOKIES
Use a small offset spatula to spread the lemon poppy seed frosting onto each cookie. I added some fresh lemon slices and fresh lemon zest to the tops of my cookies for a little extra something, but you don’t necessarily have to do that.
You could even sprinkle some extra poppy seeds on top if you’re feeling extra texture-y!
The frosting on these cookies will crust slightly, but you can eat them as soon as that frosting is on.
TIPS FOR THE BEST LEMON COOKIES
TIP #1
DON’T OVER BAKE: you might look at the cookies in the oven after 8-9 minutes and think that they aren’t done yet. If the edges are set and just slightly starting to color, then they are definitely done! They will set up more on the baking sheet and while they are cooling.
TIP #2
MEASURE THE FLOUR ACCURATELY: ideally, it would be best to measure out your flour by weighing it in grams. If you have a kitchen scale, I highly recommend doing this. Otherwise, you can use the fluff/spoon/level method to ensure that you don’t get too much flour in the cookies. Too much flour will result in a dense cookie!
TIP #3
USE ROOM TEMPERATURE INGREDIENTS: both the butter and the egg in the lemon sugar cookie base need to be room temperature. This is because they will incorporate into the batter much more easily and create a cohesive mixture this way. If you’re interested, you can read all about why it’s so important to use room temperature butter.
MORE FRESH APRIL FLOURS FAVORITES FOR THE LEMON LOVERS
Lemon Poppy Seed Cookies Recipe
Ingredients
LEMON POPPY SEED COOKIES
- 2 cups (240g) all-purpose flour1
- 2 Tablespoons poppy seeds
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- zest of 1 lemon about 1 Tablespoon
- 1 large egg room temperature preferred2
- ¼ cup (56mL) vegetable oil
- 1 and ½ teaspoons lemon extract
- 1 teaspoon vanilla extract
LEMON POPPY SEED FROSTING
- ½ cup (113g) unsalted butter softened to room temperature
- zest of 1 lemon about 1 Tablespoon
- 2 to 2 and ½ cups (240-300g) powdered sugar
- ½ teaspoon lemon extract
- ¼ teaspoon vanilla extract
- ½ to 1 Tablespoon (8-15mL) lemon juice
- ⅛ teaspoon salt
- ½ Tablespoon poppy seeds
Instructions
LEMON POPPY SEED COOKIES
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and lemon zest on medium-high speed until light and fluffy, about 2-3 minutes.
- Stop the mixer, add the egg, vegetable oil, and lemon and vanilla extracts, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
- Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet (8 per sheet).
- Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely before adding frosting.
LEMON POPPY SEED FROSTING
- In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter and lemon zest on medium speed until creamy, about 2 minutes.
- Turn the mixer to low, then slowly add the powdered sugar and mix until everything is combined.
- Add the lemon and vanilla extracts, lemon juice, and salt, increase the mixer speed to medium, and beat until combined.
- Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes.
- Add in the poppy seeds and stir with a spatula to disperse evenly.
- When your buttercream is smooth, use a small offset spatula to spread frosting onto each cookie. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature. Unbaked dough balls also freeze well, up to 3 months. Bake frozen and add 1-2 minutes to the baking time.
Notes
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
So good, right? I’m happy to hear you enjoyed them 🙂
I made these as written, weighing my flour and following the tips. The dough looked sticky but actually wasn’t. These were the hit of the party. Won’t change a thing. Love them!
Thanks so much, Angela!
When making the frosting, the frosting seemed to start separating, not creating a thick cream. Looking like small cottage cheese curdles. Did I over beat it?
This typically happens when the ingredients aren’t all at the same temperature, especially when there is citrus juice involved. In that case, let everything come to room temperature and beat it again to re-incorporate all of the ingredients.