Lemon Poppyseed Sunshine Cookies

Lemon Poppyseed Sunshine Cookies are a bright, cheerful treat that tastes just like spring or summer in every bite. With a soft and chewy lemon-infused cookie base and a rich vanilla cream cheese icing, these cookies are packed with citrusy flavor and irresistible texture. A hint of poppyseeds adds a delicate crunch and a touch of sophistication, making these cookies perfect for sunny brunches, afternoon tea, or a refreshing dessert after dinner.

Why You’ll Love This Recipe

These cookies are anything but ordinary. The combination of fresh lemon zest, juice, and extract creates a vibrant citrus flavor, balanced beautifully by a creamy, tangy frosting. The chewy texture of the cookie pairs wonderfully with the poppyseeds’ subtle crunch. They’re easy to prepare, chill well for make-ahead baking, and taste even better chilled. The recipe also allows for large or small cookies depending on your preference, and the cream cheese frosting takes them over the top.

Ingredients

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

For the Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ tablespoons poppyseeds

For the Icing
1 cup cream cheese (250g block), softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1–2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Directions

1. In a medium bowl, whisk together the flour, baking soda, salt, and poppyseeds.

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

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

4. Gradually add the dry ingredients to the wet ingredients and mix on low until just incorporated. Avoid overmixing.

5. Chill the dough in the refrigerator for 30–60 minutes for best results.

6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. Scoop the dough onto the baking sheet. You can make 12 large cookies or 24 smaller ones.

8. Bake large cookies for 12–15 minutes and smaller ones for 10–12 minutes. Remove from the oven when edges are set and slightly golden, while centers remain soft.

9. Let cookies rest on the baking sheet to finish setting, then transfer to a wire rack to cool completely.

10. While cookies cool, prepare the icing: beat cream cheese, butter, powdered sugar, lemon juice, and vanilla extract together until smooth.

11. Once cookies are completely cool, spread or pipe the icing on top. Garnish with extra poppyseeds or lemon slices if desired. Chill before serving for best texture and flavor.

Servings and timing

Makes: 24 small cookies or 12 large cookies
Prep time: 1 hour (includes chilling time)
Cook time: 10–15 minutes
Total time: 1 hour 10 minutes

Variations

• Lemon-Lavender: Replace poppyseeds with culinary lavender for a floral twist.

• Orange Poppyseed: Swap lemon zest and juice for orange to change the citrus profile.

• Glazed Only: Skip the icing and drizzle cookies with a lemon glaze made from powdered sugar and lemon juice.

• Lemon Sandwich Cookies: Use the frosting as a filling between two smaller cookies for a handheld treat.

• Almond Twist: Add ¼ teaspoon almond extract to the dough for a deeper flavor note.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, place cookies in a single layer on a tray until solid, then transfer to a container or freezer-safe bag. Freeze for up to 3 months.
If freezing with icing, freeze in a single layer before stacking or storing. Thaw in the fridge before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Keep it tightly covered in the fridge, then scoop and bake as directed.

Can I freeze the cookies?

Absolutely. These cookies freeze well for up to 3 months. Freeze iced cookies flat first before storing to keep the topping intact.

Can I skip chilling the dough?

You can, but chilling helps develop flavor and keeps the cookies from spreading too much in the oven. For best results, chill the dough.

Do I need both lemon juice and lemon extract?

Yes. The juice gives fresh citrus tang while the extract enhances the lemon flavor. Using both gives a fuller lemon profile.

What should I do if the dough is too sticky?

If the dough feels too sticky after mixing, you can chill it longer or add a tablespoon of flour at a time until manageable.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work well for creaming and mixing. Be careful not to overmix, especially when adding the flour.

What’s the best way to frost the cookies?

A small offset spatula or the back of a spoon works great for spreading the icing. For a fancier touch, pipe it on using a piping bag.

Do these cookies need to be refrigerated?

Yes, because of the cream cheese frosting, they should be stored in the fridge for food safety and best texture.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Can I make these without poppyseeds?

Yes, you can omit the poppyseeds if desired. The cookies will still be flavorful with lemon and vanilla alone.

Conclusion

Lemon Poppyseed Sunshine Cookies are the perfect blend of bright citrus flavor, soft texture, and creamy frosting. Whether you’re looking for a refreshing spring dessert or a cheerful treat for any time of year, these cookies are sure to impress. Chill them, freeze them, or enjoy them fresh from the oven—this recipe is one you’ll come back to every time you’re craving something sweet and zesty.

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