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Lemon Blueberry Poppy Seed Cookies

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Giant soft lemon poppy seed cookies filled with fresh blueberries and topped with a lemon glaze.
Servings 8 large cookies (can be made into smaller cookies)
Author Mandy Merriman - Baking with Blondie

Ingredients

Lemon Blueberry Poppy Seed Cookies

  • 1 cup unsalted butter cold, cubed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 whole large eggs cold
  • 1 Teaspoon vanilla
  • 1/2 teaspoon lemon extract/emulsion
  • zest of 1 lemon (or 2 tablespoons of lemon zest)
  • 1/4 cup poppy seeds
  • 3 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 1/2 cups fresh blueberries

Quick Lemon Glaze

  • 1/4 cup lemon juice
  • 1 cup powdered sugar

Instructions

For the cookies:

  • Preheat oven to 425 degrees. Prep a cookie sheet with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the brown sugar and granulated sugar, whip up again until it's creamed together, about 2 minutes.
  • Add in the egg, vanilla, lemon extract, lemon zest, and poppy seeds. Whip up to combine and then scrape down the sides of the bowl.
  • Add in the flour, salt, baking soda, cornstarch, and mix to combine (don't overmix). Toss in the blueberries, then gently stir to combine on low speed.
  • Split the dough in half, then in half again, then in half again. You'll have 8 large spheres. Bake 4 at a time (or if you're making smaller cookies, 8 at a time, etc) for 7-9 minutes. The center will be gooey but will continue to bake through a little during the cooling process. Let cool completely on a wire rack, then add on the glaze.

For the glaze:

  • In a bowl, whisk together the lemon juice and the powdered sugar. Add to a squeeze bottle or piping bag and drizzle on top of the cookies.