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Lemon Poppy Seed Sugar Cookies

A sweet & simple twist on the classic cake, perfect for Spring. These Lemon Poppy Seed Sugar Cookies are soft & chewy topped with a light lemon buttercream.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 186kcal
Author Sandra

Ingredients

Lemon Poppy Seed Sugar Cookies

  • 1 1/4 cups white sugar
  • 1 cup butter softened
  • 3 egg yolks
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon poppy seeds

Lemon Frosting

  • 4 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon zest
  • 1/2 cup butter
  • 3-5 tablespoons milk

Instructions

Lemon Poppy Seed Sugar Cookies

  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
  • Cream together sugar and butter. Beat in egg yolks, lemon zest and juice.
  • Add flour, poppy seeds, baking soda, and cream of tartar. Stir.
  • Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10-12 minutes, until tops are cracked and just turning color.

Frosting

  • In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lemon zest and juice with an electric mixer until smooth and stiff, about 5 minutes.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 27g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 99mg | Potassium: 25mg | Sugar: 20g | Vitamin A: 260IU | Vitamin C: 2.2mg | Calcium: 12mg | Iron: 0.5mg