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Lemon Poppy Seed Cookies

lemonpoppyseedcookies 2

These cookies are great with tea. Once baked they’ll keep for at least one week wrapped on the counter or keep a stash in the freezer when you want something that’s not too sweet.

  • Duration
  • Cook Time
  • Prep Time
  • 48 ServingsServings


  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup icing sugar
  • 3 tablespoon poppy seeds
  • 2 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • 3/4 cup cold butter or margarine -- cut into cubes


Place the flour, salt, icing sugar and poppy seeds into a food processor and pulse a few times, until the seeds are evenly distributed.

Add the lemon zest, lemon juice and butter or margarine and pulse until it looks like wet sand. Pour this mixture onto parchment paper (or wax paper) and press it together until it forms a dough. Form a log (about 10" long). You can form it into a round log, square, or for Purim I like to form a triangle. Roll the log up in the parchment paper and then wrap it in plastic wrap. Refrigerate until chilled, at least 4 hours.

When you're ready to bake, preheat the oven to 375°F. Unwrap the dough and use a thin-bladed knife to slice 1/8" thick slices off the log. Arrange on a baking sheet lined with parchment paper. You'll need 2-3 baking sheets to bake these.

Bake for 12-15 minutes, until the edges start to brown. Remove from oven and cool completely.

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