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If you love a crunchy lemon cookie, you'll love these slice and bake lemon poppy seed cookies. They are loaded with flavor and perfect for dunking in tea or coffee!

Slice and Bake Lemon Poppy Seed Cookies

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 to 5 dozen
Author OhMySugarHigh inspired by Taste of Home

Ingredients

  • 1 and 1/2 sticks 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon whole or 2% milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup poppy seeds

Instructions

  1. In a large bowl, cream butter and sugar for two minutes or until fluffy. Beat in egg, milk, lemon juice, zest and extract.
  2. In separate bowl, stir together flour, baking soda and salt. Gradually add to butter mixture and mix well.
  3. Stir in poppy seeds.
  4. Shape into two logs that are 8 inches long. Wrap separately in plastic wrap. Refrigerate or freeze until firm. (Approximately three hours in the refrigerator.)
  5. Preheat oven to 350°.
  6. Unwrap dough and cut into 1/3-in. slices. Place 2 in. apart on baking sheets line with parchment paper or silicone baking sheets. (Ungreased will work too.)
  7. Bake 8-12 minutes or until edges are golden. (If you want a chewier cookie, use the lower end of that baking time and remove before edges are golden.)
  8. Cool a minute before removing to wire racks. Cool completely.