Lemon Poppyseed Sunshine Cookies

Lemon poppyseed sunshine cookies taste exactly how they sound, making it the perfect cookie for spring or summer. This recipe features a soft, chewy lemon-poppyseed dough and a decadent cream cheese icing.

Info and tips for lemon poppyseed sunshine cookies

Here are a few of my go-to tips for cookies that turn out perfectly soft and chewy in the center, with those irresistible golden edges every time:

• DO. NOT. OVERBAKE. This is probably the most important tip. You want to pull the cookies out of the oven when the edges are set and have a little colour, but the centers are still a little puffy. Then let them finish cooking on the sheet pan. Once they have cooled and set enough, you can transfer to a wire rack to cool completely.
• Chill the cookie dough if you have time for extra flavour, and thicker cookies. This helps control the spread, as the flour fully hydrates, resulting in a firmer dough.
• I recommend serving these cookies chilled. You can also freeze these cookies and store them for 2-3 months. If you want to freeze them with the icing, freeze in a single layer first, before placing into plastic bags or a container.

Equipment

I 100% recommend investing in a KitchenAid Stand Mixer. They really help cut down on time and effort for baking.

Ingredients for lemon poppyseed sunshine cookies

Cookies

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• zest of 2 lemons
• 2 tbsp fresh lemon juice (about ½ a lemon)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 2 ½ cups AP flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tbsp poppyseeds

Icing

• 1 cup (250g block) softened cream cheese
• 2 tbsp softened unsalted butter
• 1 cup powdered sugar
• 1-2 tbsp fresh lemon juice
• 1 tsp vanilla

Instructions

1. Mix together the flour, baking soda, salt, and poppyseeds in a bowl.
2. In a separate bowl or stand mixer, cream together the butter, sugar, and lemon zest for a few minutes on medium speed until light and fluffy.
3. Add in the lemon juice, egg, vanilla, and lemon extract. Mix until just combined.
4. Then gradually add in the dry ingredients. Do not overmix.
5. Chill the dough for 30-60 minutes if you have the time.
6. Preheat oven to 350F.
7. Scoop out cookies onto parchment lined cookie sheet. You can either make 12 large cookies, or 24 smaller cookies.
8. Bake for 12-15 minutes for larger cookies, or 10-12 minutes for smaller cookies. Remove cookies when the edges are set but the centers are still soft.
9. Let cookies finish cooking on the sheet pan until almost cool before removing to a wire rack.
10. Meanwhile make your icing by beating all the ingredients together until smooth.
11. Ice the cookies once they are cool, add a little sprinkle of poppyseeds, and a lemon slice if desired. Serve at room temp or chilled (I recommend chilled). Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Brown Butter Chocolate Chip Cookies
• Honey Buttercream Cornbread Cookies
• Chocolate Caramel Cookies

Print Recipe

Lemon Poppyseed Sunshine Cookies

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Desserts

By Kenna's Cooks – Serves: 2 dozen

Prep Time: 1 hour – Cooking Time: 10 minutes – Total Time: 1 hour 10 minutes

Lemon poppyseed cookies feature a soft, chewy lemon-poppyseed dough and a decadent cream cheese icing.

Ingredients

• -Cookies-
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• zest of 2 lemons
• 2 tbsp fresh lemon juice (about ½ a lemon)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 2 ½ cups AP flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tbsp poppyseeds
• -Icing-
• 1 cup (250g block) softened cream cheese
• 2 tbsp softened unsalted butter
• 1 cup powdered sugar
• 1-2 tbsp fresh lemon juice
• 1 tsp vanilla

Instructions

1

Mix together the flour, baking soda, salt, and poppyseeds in a bowl.

2

In a separate bowl or stand mixer, cream together the butter, sugar, and lemon zest for a few minutes on medium speed until light and fluffy.

3

Add in the lemon juice, egg, vanilla, and lemon extract. Mix until just combined.

4

Then gradually add in the dry ingredients. Do not overmix.

5

Chill the dough for 30-60 minutes if you have the time.

6

Preheat oven to 350F.

7

Scoop out cookies onto parchment lined cookie sheet. You can either make 12 large cookies, or 24 smaller cookies.

8

Bake for 12-15 minutes for larger cookies, or 10-12 minutes for smaller cookies. Remove cookies when the edges are set but the centers are still soft.

9

Let cookies finish cooking on the sheet pan until almost cool before removing to a wire rack.

10

Meanwhile make your icing by beating all the ingredients together until smooth.

11

Ice the cookies once they are cool, add a little sprinkle of poppyseeds, and a lemon slice if desired. Serve at room temp or chilled (I recommend chilled). Enjoy!