Tender lemon poppy seed sugar cookies with a simple lemon frosting! You’re going to low these simple sweets.
These lemon poppy seed sugar cookies will become a new favorite for sure. In my opinion, baking these soft sugar cookies is a fair trade for all the work listed above. I think these sugar cookies are a pillowy little thank you. These cookies are ultra-tender with just a hint of citrus and poppy seed.
The luscious lemon frosting is draped over each sugar cookie like is a soft, silk blanket. Each tangy bite melts in your mouth and leaves you with a citrus-induced tingly sensation.
Healthy Lemon Poppy Seed Cookies
The best part about these easy sugar cookies is that they have been lightened with non-fat Greek yogurt and SPLENDA® Sugar Blend! Both are a great way to replace fat and sugar with a lower calorie alternative.
I often use SPLENDA® Sweeteners in my cooking. It is versatile enough to be used in baking, cooking, and beverages. These lemon sugar cookies will make anyone happy, both in taste and ingredient choice.
For the cookies, you will need:
- Plain non-fat Greek yogurt
- Egg whites
- Vanilla extract
- Lemon zest
- Lemon juice
- Poppy seeds
- All-purpose flour
- Baking soda
- Cream of tartar
For the frosting, you will need:
- Powdered sugar
- Lemon zest
- Lemon juice
For the exact amounts needed, please see the recipe card below.
How to Make Lemon Poppy Seed Sugar Cookies
- In the bowl of a stand mixer, beat the butter until creamy, and then stir in the yogurt.
- Mix in the Splenda and beat until incorporated.
- Beat in the egg and egg whites, vanilla, lemon zest, and lemon juice. Continue to beat until completely blended.
- Stir in the poppy seeds.
- In a small bowl combine the flour, baking soda, and cream of tartar.
- Carefully add the flour mixture to the cookie batter in small batches, beating well after each until well blended.
- Place the cookie dough into the fridge to chill for one hour.
- Preheat the oven to 350 degrees F and drop the cookies by the tablespoon onto lined cookie sheets.
- Bake in the oven for 10 minutes and then remove. Allow cooling on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting by mixing together the powdered sugar, lemon zest, and lemon juice until well mixed in a bowl.
- Whisk in more lemon juice as needed to achieve a good consistency.
- Dip the cooled cookies into the icing and place them back onto the cooling rack.
- Allow the frosting to set completely before eating.
Do poppy seeds actually add flavor?
Yes, poppy seeds are one of those tasty little ingredients often forgotten about until we buy a muffin or bagel smothered in poppy seeds but they actually have a great amount of flavor in every seed making them a great ingredient for many baked goods. Not only that but they pack a lot of health benefits inside as well making them a healthy choice to add to your baked goods.
Do you have to soak poppy seeds before baking?
Some recipes may have you soak the poppyseed before use to soften them up but this is not one of those recipes. For this cookie recipe, you can simply use poppyseed straight out of the container.
What can I use instead of Splenda?
If you do not wish to use Splenda for this recipe then you can simply omit it and use regular granulated sugar instead. If desired you could swap it out for organic sugar and still get great tasting results.
Here are some lemon and poppy seed recipes that you’re sure to enjoy!
- Pull Apart Lemon Poppy Seed Bread
- Olive Oil and Lemon Zucchini Cookies
- Lemon Crumb Cake Recipe
- Orange Poppyseed Almond Flour Cake
- White Chocolate Chip Lemon Muffins with Macadamia Nut Streusel
- Blueberry Muffins with Poppyseeds
For the lemon curd:
- 1/2 cup sugar
- 2 eggs
- 1 lemon zested
- 1/2 cup lemon juice
- 1/4 cup melted butter
- 1 14.1 package refrigerated Pillsbury Pie Crust
- 1 whole egg
- 1 tablespoon water
- 1/3 cup white chocolate chips
- 1/8 teaspoon vegetable oil
- In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.
- Meanwhile, bring piecrust to room temperature. Unroll one pie crust on a floured surface. Using a 3â?? biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.
- Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from the refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
- In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.
Serving Size1 mini pie
Amount Per Serving Calories 240Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 152mgCarbohydrates 28gFiber 1gSugar 20gProtein 4g
- 1 1/2 cup butter, softened
- 1/2 cup plain non-fat Greek yogurt
- 1 cup SPLENDA® Sugar Blend
- 1 egg
- 2 egg whites
- 1/2 teaspoon vanilla
- 2 lemons, zested
- juice from one lemon
- 2 teaspoons poppy seeds
- 2 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
For the frosting
- 2 cups powdered sugar
- the zest of 3 lemons
- the juice of 3 lemons
- In the bowl of a stand mixer, beat butter until creamy. Stir in yogurt. Mix in SPLENDA® Sugar Blend and beat until incorporated. Beat in egg, egg whites, vanilla, lemon zest and lemon juice. Continue to beat until completely blended. Stir in poppy seeds.
- In a small bowl, combine flour, baking soda, salt and cream of tartar. Carefully add flour mixture to your cookie batter in small batches. Beat until well blended. Place cookie dough in the refrigerator for one hour.
- Preheat oven to 350 degrees. Drop cookies by the tablespoon onto lined cookie sheets Bake for 10 minutes. Remove and allow cookie to sit on cookie sheets for 2 minutes before removing to a cooling rack. Let cookies cool completely.
- To prepare the frosting, combine powdered sugar, lemon zest and lemon juice in a bowl. Whisk until smooth,adding more lemon juice if necessary. Dip cooled cookie tops into the frosting. Allow fronting to set completely.
Amount Per Serving Calories 129Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 119mgCarbohydrates 15gFiber 1gSugar 8gProtein 2g