Name: Lemon Poppy Seed Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup softened coconut oil or vegan butter; 3/4 cup granulated sugar; 1 tbsp lemon zest (from about 1 large lemon); 2 tbsp lemon juice; 1 1/2 cups all-purpose flour; 1/4 tsp baking soda; 1/4 tsp salt; 1 tbsp poppy seeds; 2–3 tbsp plant-based milk (as needed); Optional: 1/2 tsp vanilla extract or almond extract

Why You’ll Love Lemon Poppy Seed Cookies Recipe

These lemon poppy seed cookies are simple to make yet taste gourmet. The fresh lemon juice and zest infuse them with vibrant citrus flavor, while the poppy seeds add a subtle crunch. They’re dairy-free, egg-free, and easily adaptable with plant-based ingredients, making them a wonderful choice for anyone seeking a lighter or vegan-friendly dessert. Plus, they’re ready in under 30 minutes, so you can whip up a batch whenever the craving strikes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup softened coconut oil or vegan butter
3/4 cup granulated sugar
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp lemon juice
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 tbsp poppy seeds
2–3 tbsp plant-based milk (as needed)
Optional: 1/2 tsp vanilla extract or almond extract for extra flavor

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat together the coconut oil and sugar until creamy and smooth.
Add in lemon zest, lemon juice, and vanilla extract (if using), and mix to combine.
In a separate bowl, whisk together the flour, baking soda, salt, and poppy seeds.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough feels too dry or crumbly, mix in 1 tablespoon of plant-based milk at a time until it comes together.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the back of a spoon or your palm.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: 115 kcal per cookie

Variations

Add a simple lemon glaze made with powdered sugar and lemon juice for extra brightness.
Swap lemon juice for orange juice and zest for a citrus twist.
Replace vanilla with almond extract for a nutty depth of flavor.
Mix in a handful of white chocolate chips for added sweetness.
Make them gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To enjoy again, let them thaw at room temperature or warm them in a 300°F (150°C) oven for 5 minutes to bring back their freshly baked texture.

FAQs

How do I make the cookies more lemony?

You can add an extra tablespoon of lemon zest or a few drops of lemon extract for a stronger citrus flavor.

Can I make these cookies gluten-free?

Yes, simply use a 1:1 gluten-free flour blend instead of all-purpose flour.

Do I have to use poppy seeds?

No, you can leave them out or replace them with chia seeds or sesame seeds for a similar crunch.

Can I use regular butter instead of coconut oil or vegan butter?

Yes, if you don’t need them to be dairy-free, regular butter works perfectly.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to 1/4 cup, but the texture may be slightly less tender.

How do I know when the cookies are done?

The edges should be lightly golden while the centers remain soft. They will firm up as they cool.

Can I add icing or glaze on top?

Absolutely! A simple glaze made of powdered sugar and lemon juice pairs wonderfully.

How should I freeze the dough?

You can roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

Will almond extract overpower the lemon flavor?

Almond extract has a strong flavor, so use just 1/4 to 1/2 teaspoon. It pairs beautifully with lemon without overshadowing it.

Can I make these cookies oil-free?

You can try replacing the oil with unsweetened applesauce, though the texture will be softer and less crisp.

Conclusion

These lemon poppy seed cookies are the perfect balance of bright citrus, tender texture, and crunchy seeds. Easy to make and naturally dairy-free, they’re a refreshing treat that fits any occasion, from afternoon snacks to spring celebrations. Whether you enjoy them plain, glazed, or with a flavor twist, they’re sure to become a favorite in your cookie rotation.