Can I use bottled lemon juice?

In a pinch? Absolutely! But don't skip the fresh lemon zest -- it's what gives these cookies their vibrant flavor.

Can I make these cookies without a stand mixer?

You can use a hand mixer or even a wooden spoon—just cream the butter and sugar extra well (about 10 minutes by hand).

Can I skip chilling the dough?

I don't recommend skipping the chill. If you're short on time, try to do at least a 30 minute chill in the refrigerator.

Can I freeze the dough?

Yes! My preferred method is to portion into balls, freeze on a tray, then transfer to a bag. You can bake them from frozen, just an extra minute or two.

Lemon Poppy Seed Cookies - Whisked Away Kitchen

Description

These zesty Lemon Poppy Seed Cookies pair bright citrus with nutty, toasted poppy seeds for cookies with crisp edges and chewy centers.

Ingredients

1 1/3 cup (265 grams) granulated sugar
2 tablespoons lemon zest (about 2 lemons)
1 cup (230 grams) unsalted butter, softened
2 tablespoons freshly squeezed lemon juice
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/2 cups (325 grams) all purpose flour, spooned and leveled*
1 teaspoon baking soda
1/2 teaspoon flaky sea salt*
1.5 tablespoons poppy seeds*

OPTIONAL: Lemon Sugar Coating

1/3 cup (65 grams) granulated sugar
2 teaspoons lemon zest

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Instructions

In a small bowl, use your fingertips to rub the lemon zest into the sugar until fragrant.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and lemon-sugar mixture on medium speed until pale and fluffy (about 5 minutes).
Scrape down the sides of the bowl, then add the lemon juice, egg, egg yolk, and vanilla extract. Beat again until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low until just combined. Fold in the poppy seeds until evenly distributed.
Cover and refrigerate for at least 1 hour (or up to overnight).
When ready to bake, preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper.
Using a cookie scoop, portion the dough into 2-3 tablespoon balls. Space them about 2 inches (5 cm) apart on the baking sheets.
Optional: In a small bowl, make the lemon sugar coating. Rub the lemon zest into the sugar, then roll each dough ball in the mixture and return to baking sheet.
Bake for 12–14 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

Notes

Measuring Flour: For best results, weigh flour with a kitchen scale. If using cups, spoon flour in lightly and level off the top with a knife—don’t scoop directly from the bag.

Salt: You can substitute 1/2 teaspoon kosher salt or 1/4 teaspoon table salt.

Poppy Seeds: For extra flavor, try toasting the poppy seeds before adding them to the cookie dough. In a dry skillet over medium-low heat, toast the poppy seeds, stirring constantly, for 1-2 minutes until fragrant. Watch closely—they burn easily!

Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.