Lemon Poppy Seed Crisps Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - butter, softened
  • 2 cups - granulated sugar
  • 2 - eggs
  • 4 teaspoons - finely grated lemon rind
  • 3 cups - all-purpose flour
  • 2 tablespoons - poppy seeds
  • 1 teaspoons - baking soda
  • 1/2 teaspoons - salt
  • Directions:

    In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon rind.

    Stir together flour, poppy seeds, baking soda and salt; stir into batter, one-third at a time to make firm dough.

    Divide into quarters; place each on plastic wrap (I use wax paper) and shape into 6-inch long log, using plastic wrap to help shape. Overwrap snugly with foil, twisting ends to seal. Refrigerate for 4 hours or until firm.

    Cut log into ΒΌ inch thick slices (I usually cut them a little thicker); place 1 inch apart on greased baking sheets (or use parchment paper). Bake in 375 degrees F oven for 10 to 12 minutes or until golden.
    Let stand on pan for 2 minutes; transfer to rack and let cool.

    Makes about 96 cookies.

    Logs of cookie dough can be frozen, thawed slightly and baked when needed.

    Brief Description

    Lemon poppy seed cookies; make ahead and freeze the dough.

    Main Ingredient:


    Cuisine:  Italian

    Prep Time: 5 hour(s)
    Cook Time: 12 min


    Colleen Kerr

    Posted By:


    Posted On:

    October 6, 2021

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