I’m sure most of you are familiar with the Starbucks famous lemon-poppy seed loaf. I love that cake! It’s one of my favorites.
While organizing my spices I bumped into a bag of poppy seeds and so I decided I’ll make the famous loaf. I looked through my recipes and couldn’t find it, but I was still determined I am going to make something of these poppy seeds. I couldn’t care less that it’s 10pm on a weekday. My mind was set.
So I brainstormed for a couple of minutes and then I decided I’d come up with a recipe of my own. A new recipe that will taste similar to the famous loaf but will take much less time. And this is how these cookies were born. 
They are really good, easy and fast to make and of course, have that yummy lemony flavor combined with the earthy poppy seeds. Oh, I like it so much when I satisfy both my craving for sweets and stubbornness.
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Lemon and Poppy Seed Cookies
- Total Time: 30 minutes
- Yield: 40 cookies 1x
Description
Super easy with fresh lemony taste. You will love these Lemon and Poppy Seed Cookies.
Ingredients
- 2 1/4 cups (270 g) all purpose flour
- 1 tsp baking powder
- 1 1/2 cups (330 g) brown sugar
- 5 tbsp (45 g) poppy seeds
- 1 cup (225 g) unsalted butter
- 1 tsp Vanilla extract
- 2 Eggs
- 2 tbsp freshly squeezed lemon juice
- Lemon Zest -from 1/2 lemon
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Line a large baking tray with non-stick baking paper.
- In a mixer bowl, mix the flour, baking powder, sugar and poppy seeds.
- Melt the butter in a saucepan.
- Add melted butter, vanilla extract, eggs, lemon juice and lemon zest into the flour mix and mix well until all ingredients are well combined.
- Using a tsp, scoop 1 tsp at a time and place on the baking tray. Place the cookie dough scoops about 2 1/2 cm (1 Inch) apart from each other.
- Gently press each cookie with your fingers until slightly flattened.
- Place in preheated oven for 10-15 minutes until golden brown.
- Let cookies cool before removing from tray and keep in sealed jar.
Notes
- Yields about 40 cookies.
- Let cool completely before removing from baking tray.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Baking
Nutrition
- Serving Size: 2 cookies
- Calories: 150
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Frequently Asked Questions
Why does this recipe use melted butter instead of softened?
The butter is melted in a saucepan and then added to the dry flour-sugar-poppy seed mixture, rather than being creamed first. This produces a denser, more cohesive dough that is scooped in teaspoon portions and slightly flattened before baking, giving the cookies a chewier texture than a creamed-butter version would.
How many cookies does this recipe make?
The notes state the recipe yields about 40 cookies, using 1 tsp of dough scooped and placed about 1 inch apart on the tray.
How do I store these cookies?
Let the cookies cool completely before removing them from the baking tray, then keep them in a sealed jar — the notes specifically recommend a jar rather than a container to maintain their texture.
