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Raspberry Lemon Poppy Cookies

Bright, tender cookies studded with poppy seeds and topped with a lemon glaze and a raspberry drizzle — these Raspberry Lemon Poppy Cookies strike a lovely balance between tart and sweet. They’re breezy to make, travel well for picnics, and feel special enough for a weekend bake with friends. If you’re a lemon lover, you might also enjoy our take on the best lemon meringue pie cookies which share that same sunny flavor profile.

Why make this recipe
If you’re tired of dense or overly sweet cookies, this recipe is perfect because it delivers bright lemon flavor, a tender crumb, and a fresh raspberry finish without being cloying — all in about 30 minutes of active time. The poppy seeds add a subtle crunch and visual interest, while the simple glaze and jam drizzle make each cookie feel bakery-made without complicated steps.

Ingredients
– ½ cup (1 stick) unsalted butter, softened
– ¾ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 teaspoons fresh lemon zest
– 1 tablespoon lemon juice
– 1 ½ cups all-purpose flour
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 tablespoon poppy seeds
– 1 cup powdered sugar
– 1 ½ to 2 tablespoons lemon juice
– ½ teaspoon lemon zest (optional)
– 2 tablespoons raspberry jam (seedless preferred)
– 1 teaspoon warm water

Step-by-Step Guide to Making Raspberry Lemon Poppy Cookies

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and help cookies bake evenly.
Cream the butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy — about 2 to 3 minutes with an electric mixer or a bit longer by hand.
Add wet ingredients: Mix in the egg, vanilla extract, 2 teaspoons of fresh lemon zest, and 1 tablespoon lemon juice until the batter is smooth and homogenous.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1 tablespoon poppy seeds so everything is evenly distributed.
Bring dough together: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep cookies tender.
Portion the dough: Scoop dough into roughly 1 ½ tablespoon portions (a small cookie scoop works well) and place each mound about 2 inches apart on the prepared baking sheet so cookies have room to spread.
Bake: Bake for 9 to 11 minutes, or until the edges are just lightly golden and the centers look set. Avoid overbaking to keep them soft.
Cool briefly: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Make the glaze: Whisk together 1 cup powdered sugar with 1 ½ to 2 tablespoons lemon juice until smooth and pourable. Add the optional ½ teaspoon lemon zest for extra brightness.
Drizzle with raspberry: Thin 2 tablespoons raspberry jam with 1 teaspoon warm water, stirring until it becomes a pourable consistency. Use a piping bag, a small zip-top bag with the corner snipped, or a spoon to drizzle the raspberry over the lemon-glazed cookies.
Finish and set: Allow the glaze and raspberry drizzle to set completely before stacking, storing, or serving so the decorations stay intact.

Storage Tips for Raspberry Lemon Poppy Cookies

Room temperature: Store in an airtight container at room temperature for up to 3 days. Keep layers separated with parchment paper to prevent sticking.
Refrigerator: Store in an airtight container for up to 1 week at 35–40°F (2–4°C). Let cookies come to room temperature before serving for the best texture.
Freezer: Freeze unglazed cookie dough balls or fully baked cookies (arranged in a single layer on a tray, then transferred to a freezer-safe container) for up to 3 months at 0°F (-18°C). Thaw in the refrigerator overnight or at room temperature for 1–2 hours before glazing or serving.

Serving Suggestions for Raspberry Lemon Poppy Cookies

Afternoon tea: Arrange these cookies on a tiered tray with shortbread and lemon bars for a classic tea-time spread.
Brunch addition: Pair with yogurt and fresh berries for a light brunch accompaniment.
Dessert plate: Serve two cookies with a dollop of whipped cream or a scoop of vanilla ice cream and a few raspberries for an elevated dessert.
Gift box: Layer cookies in a decorative box with parchment paper and include a small jar of extra raspberry jam as a thoughtful homemade gift.

Tips to make Raspberry Lemon Poppy Cookies

Use fresh lemon zest: The bright, volatile oils in fresh lemon zest make a big difference. Zest before juicing the lemon so the zest stays dry and easy to measure.
Room-temperature ingredients: Make sure the butter and egg are at room temperature so they blend smoothly, producing a uniform dough and consistent bake.
Don’t overmix: Stir the dough until the flour is just incorporated. Overmixing develops gluten and can lead to tougher cookies.
Scoop uniformly: Use a small cookie scoop or tablespoon to portion dough evenly so cookies bake at the same rate and look consistent.

Variation (if any)

Raspberry-stuffed thumbprint: Instead of drizzling, press a small thumbprint into each dough ball before baking and fill the indentation with a tiny spoonful of seedless raspberry jam. Bake a minute or two less and then glaze lightly after cooling.
Blueberry swap: Replace the raspberry jam with a blueberry compote or lemon curd for a different fruity finish. Lemon curd will create a richer, tangier topping while blueberry keeps things bright and jammy.

FAQs

Q: How do I keep the lemon glaze from cracking?
A: Make the glaze pourable but not too thin — about the consistency of heavy cream. Spread or drizzle it while cookies are fully cooled but not chilled; if cookies are too cold, the glaze can set unevenly and crack.

Q: Can I use frozen raspberries for the drizzle?
A: Yes. Warm them gently with a teaspoon of water and strain to remove seeds, or use a seedless jam for convenience and a smoother drizzle.

Q: What’s the best way to measure flour?
A: Use the spoon-and-level method — spoon flour into the measuring cup and level off with a flat edge — or weigh it for best accuracy. Too much flour leads to denser cookies.

Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the portioned dough for up to 48 hours before baking. If frozen, freeze dough balls on a tray, then transfer to a freezer bag; bake from frozen, adding 1–2 minutes to the bake time.

Q: Do poppy seeds go bad?
A: Poppy seeds can lose flavor over time. Store them in an airtight container in a cool, dark place or in the refrigerator for longer shelf life.

Q: Are these cookies kid-friendly?
A: Absolutely — they’re bright, not too sweet, and the poppy seeds add fun texture kids often enjoy.

A few quick troubleshooting bullets:

If cookies spread too much: Chill the dough for 20–30 minutes before scooping, or ensure butter wasn’t too soft/melting.
If glaze is too thick: Add lemon juice a few drops at a time until desired consistency.
If glaze is too thin: Add a tablespoon of powdered sugar to thicken.

Final notes on technique and presentation
These cookies are forgiving: modest chilling of dough, careful portioning, and a confident drizzle are all it takes to produce attractive, bakery-style results at home. For a clean drizzle, thin the raspberry jam just enough to flow through a narrow spout; for a more rustic look, use a spoon and allow the jam to pool in the glaze. If you’re preparing these for a party, you can bake the cookies ahead, store them unglazed in the freezer, and glaze/drizzle the day of serving for the freshest appearance.

Conclusion

For a classic lemon-and-poppy-seed cookie with a fruity twist, these Raspberry Lemon Poppy Cookies are a bright, easy choice that travel well and look lovely on a dessert plate. If you want a reference for lemon-poppy techniques and inspiration, check out LiveSTRONG’s Lemon Poppy Seed Cookies – Everyday Annie to compare methods and variations. For a thumbprint-focused version and different assembly ideas, see the Lemon Poppy Seed Thumbprint Cookies – Jonathan Melendez article.