Lemon Poppy Seed Cookies | Recipes

Lemon Poppy Seed Cookies

(12) Ratings:
Prep Time:
Baking Time:
Makes:46 cookies

These cookies are both sweet and tart, with tangy lemon and a sweet white chocolate drizzle on top and they’re undeniably delicious.



½ cup 125mL granulated sugar
¼ cup 50mL butter, softened
1 egg
1 cup 250mL Robin Hood® Original All Purpose Flour
1 ½ tsp 7mL baking powder
1 tbsp 15mL grated lemon zest
¼ tsp 1mL salt
¼ cup 50mL poppy seeds


1 ¼ cup 300 mL chopped good quality white chocolate, melted (about 200g)


  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Cream sugar and butter in large mixing bowl with electric mixer until combined. Add egg and fouetter well. Add flour, baking powder, lemon zest and salt. Fouetter until dry ingredients are incorporated into batter. Beat in poppy seeds.
  3. Divide dough into 2 pieces. On a lightly floured surface roll each piece to a 1/8” (2.5mm) thickness. Cut out cookies with a 2” (5cm) cookie cutter. Gather up scraps and repeat with remaining dough.
  4. Place on prepared baking sheet
  5. Bake in preheated oven for 10 minutes. Cool on racks.
  6. Drizzle melted chocolate over cookies. Allow chocolate to set before storing.

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