You’ve heard of poppy seed cake, but have you heard of poppy seed cookies?

Okay, maybe you have, and I’m just living under a rock, and this is embarrassing. Either way, this is a yummy recipe which I hope will tickle your taste buds.

In addition to the good crunch and poppy seed taste, there is a lovely zestiness from the lemon in these cookies. 

These cookies are of the dry kind. Okay, that sounds bad. By that I mean they’re crunchy, and the sort that you can keep for a week or two in an airtight container. Expert tip: dip them in a cup of tea. Delicious!

Btw, if you were going for a poppy seed cake instead (an equally valid choice), you should try out this lemon and coconut poppy seed cake.

How to Make the Lemon Poppy Seed Cookies

Do you need some good news today? Well, I’ve got some for you. These cookies are super quick and easy to make.

First, combine the butter and self-raising flour in a food processor and process until fine crumbs form. Then, add basically everything else except the milk: the salt, sugar, vanilla essence, poppy seeds, and the lemon zest and juice. Process until combined.

Beat the egg in a small bowl, then add it to the food processor, little by little, until the dough just about comes together. Don’t add more of the beaten egg than necessary.

And yep, you’re done. Two dishes to clean up. You don’t have to thank me!

All that’s left to do is to shape the cookies. Do this by rolling teaspoons of dough between your palms, and then pressing them flat. Leave about 1-2cm between each cookie to give them a little bit of rising space. Bake until golden in colour and relatively firm.

Allow the cookies to cool fully on a wire rack before storing them in an airtight container.

Print Recipe

Lemon Poppy Seed Cookies

(No Ratings Yet)

Loading...

Sweet

Serves: 25-30 cookies

Prep Time: 10 minutes – Cooking Time: 15-20 minutes – Total Time: 30 minutes

These crunchy, zesty cookies are the perfect dunkable treat. If you love poppy seed cake, you'll love these cookies. Bonus, they stay fresh a lot longer than cake.

Ingredients

• 125g butter, cubed
• 1⅔ cups self-raising flour
• pinch salt
• ½ cup sugar
• 1 tsp vanilla essence
• ⅓ cup poppy seeds
• zest and juice of half a lemon
• 1 egg

Instructions

1

Combine the butter and self-raising flour in a food processor and process until fine crumbs form. Add the salt, sugar, vanilla essence, poppy seeds, and the lemon zest and juice and process until combined.

2

Beat the egg in a small bowl, then add it to the food processor, little by little, until the dough just about comes together.

3

Line a baking tray with baking paper and preheat the oven to 165°C. Form the cookies by rolling teaspoons of dough between your palms, then pressing them flat. Leave about 1-2cm between each cookie. Bake for about 15-20 minutes, until golden in colour and relatively firm.

4

Allow the cookies to cool fully on a wire rack before storing them in an airtight container.

Notes

To really get these cookies to the top tier, pop the dough in the fridge for an hour before forming the cookies.