Soft Baked Lemon Poppy Seed Cookies

Soft Baked Lemon Poppy Seed Cookies melt in your mouth with a burst of lemon in every bite. Perfect spring and summer cookie!

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. Sponsored items used in this post are from Dixie Crystals. 

Summer dessert Week is here! #SummerDessertWeek event is hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating delicious summer themed dessert recipes all week!

We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have a great giveaway for you this week thanks to our amazing sponsors!

Before I tell you about the giveaway and our generous sponsors, let me tell you what I’ll be sharing this week.

• Monday: Easy Air Fryer Blackberry Hand Pies
• Wednesday: Soft Baked Lemon Poppyseed Cookies (that’s this recipe!)
• Friday: Blueberry Muffin Cake

I love lemon in so many baked goods. So it was an easy decision to make these lemon poppy seed cookies when I was making a list of recipes to make for this event. Last year, I made these beach themed lemon cupcakes for Summer Dessert Week and they are a huge hit! Get the kids involved in making the cupcakes. Of course, I made these Lemon Cooler Cookies that reminded me of my childhood, and Lemon Poppy Seed Scones are always a welcome treat with my coffee.

These soft lemon cookies will win over lemon lovers for sure. There’s lemon in the cookie dough and in the glaze.

How do the lemon cookies stay soft?

The tips are really good for any cookie recipe that you want the result to be a soft tender cookie versus a crisp chewy one. I love both in a cookie but for this recipe, I wanted to keep them soft. I experimented with adding a bit of cornstarch and honey to the recipe.

First shot out I failed and added too much honey and the result was more of a cake-like cookie. Second time was a winner. You see, the cornstarch (just a bit) will create a softer texture and the honey, along with the sugar adds to that softer texture.

Sure, you can leave them and the cookies will be just as delicious and soft. The main difference to me with the added ingredients is the texture of the cookie turns out much softer. Plus, the hint of honey adds another dimension of flavor.

Lemon Poppy Seed Cookie Ingredients

• flour
• baking powder
• cornstarch
• salt
• butter
• sugar
• lemons (zested and juiced)
• eggs
• honey
• poppy seeds
• powdered sugar

Instructions for make Soft Baked Lemon Poppy Seed Cookies

When making cookies, I like to have all of my ingredients out before I start. I also whisk together the dry ingredients and set them aside so that it’s ready when the recipe calls for them. Another tip is to have your baking sheets lined with parchment paper or a silicone baking mat (this one is one of my favs)

I used Dixie Crystals granulated and powdered sugar in this recipe. I believe that quality sugar also makes for a delicious baked good. It’s the only sugar I use – it’s that good.

Zesting lemons and making lemon sugar

It is also helpful to zest and juice your lemons for both the cookie dough and glaze before beginning to mix the ingredients. Using a citrus zester is best for getting the zest off of the lemon. Be sure to only get the yellow part of the skin and not the white. The white (pith) will be bitter. This is the zester I love to use. It’s great for zesting citrus, grating cheese, and spices like whole nutmeg. Oh, and grating garlic with it will change your life!

Always zest your lemons before cutting them in half and juicing them – easier!

When your recipes call for lemon zest and sugar, I find it easier to incorporate the zest with the sugar in a small bowl first before adding to the butter to be creamed. The lemon zest will be better mixed in and not clumped. Simple add the zest and sugar to the bowl and use a fork to blend. The sugar will turn a hint of yellow and you will smell the lemon.

Step 1

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat. Set aside.

Step 2

In a medium bowl whisk together the flour, baking powder, cornstarch, and salt. Set aside.

Step 3

Zest and juice 3 lemons; set aside. Mix 1 tablespoon of zest with 1 cup of sugar in a small bowl. Set aside.

Step 4

In the bowl of a stand mixer, beat the butter, lemon sugar until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. The add the lemon juice and poppy seeds and mix until combined. Gradually add in the flour mixture until just combined.

Step 5

Divide the dough into 1 1/2 tablespoon-sized balls using cookie scoop and drop onto prepared baking sheets, spacing about 2 inches apart. Gently flatten dough with your fingers or a spoon.

Step 6

Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to wire cooling racks to cool completely.

Step 7

To make the glaze: In a small bowl combine the powdered sugar, lemon juice and lemon zest until a thick glaze forms. Add more sugar or juice as needed to get the glaze to the desired consistency. Dip each cookie into the glaze. Sprinkle with poppy seeds, if desired. Let the glaze set, about 20 minutes before eating or storing. Store the cookies in an airtight container at room temperature for up to 3 days.

Soft Baked Lemon Poppy Seed Cookies will delight everyone!

Tips Tricks and FAQs

• Have all of the ingredients out before starting.
• Whisk together the dry ingredients and set them aside so that it’s ready when the recipe calls for them.
• Another tip is to have your baking sheets lined with parchment paper or a silicone baking mat.
• Zest and juice your lemons before beginning the recipe.
• Always zest your lemons before cutting them in half and juicing them – easier!
• When your recipes call for lemon zest and sugar, incorporate the zest with the sugar in a small bowl first before adding to the butter to be creamed. The lemon zest will be better mixed in and not clumped.
• Adding a small amount of cornstarch and honey to the cookie dough will result in a softer texture cookie.
• Let the cookies cool completely before glazing.

#SummerDessertWeek Sponsors and Giveaway

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories

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Enjoy!