Lemon and poppyseed thins are a very thin, crisp, buttery cookie, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.
Following our popular vanilla thins cookie recipe and our Cranberry and Orange cookies, we thought you'd enjoy a different flavor cookie.
These lemon and poppyseed thins are a wonderful crisp cookie, using just a few regular pantry ingredients.
The recipe itself is easy, you just need to add everything to a mixer and combine until you get a cookie dough consistency.
There is a chill time before you bake these cookies. It's really important so make sure you don't skip this step. The dough needs to firm up before you can slice it to bake. If you are living in a really hot country or if the weather is particularly hot when you make these, I suggest popping the dough in the freezer so it's super cold and firm.
These cookies make a lovely addition to an afternoon tea or to have with a morning tea or coffee. When you bite into them, they're crispy, and then when you start chewing, they melt away in your mouth.
If you make cookies at Christmas time, make a batch of these, you can always divide the dough in half and make another flavor, for example, adding vanilla extract instead of lemon.
You could decorate the tops with a drizzle of chocolate and Christmas themes sprinkles. The possibilities are endless, so use this as your basic vanilla cookie recipe and change up the flavors so you have a variety!
We love these cookies, and they're an all-time favorite in our house so we hope you enjoy them as much as we do.
Prep time
10 minutes
Chill Time
30 minutes
Cook Time
8 - 10 minutes
Serves
36
Ingredients
100g or 3½oz plain / all purpose flour
75g or 2½oz unsalted butter, room temperature
100g or 3½oz regular sugar
1 teaspoon lemon extract
Zest of 1 lemon
3 tablespoons black poppyseeds
2 egg yolks
Instructions
- Preheat the oven to 350F or 180°C
- In a mixer, add all the ingredients except the lemon zest and poppyseeds.
- Combine until the dough comes together. this will take around 3 - 4 minutes if using an electric mixer.
Then add the lemon zest and poppyseeds and combine.
- Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 30 minutes.
Tip: If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.
- After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.
- Place the cookie discs on to a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.
- Bake for 6 - 8 minutes until just golden.
- Remove from the oven and allow to rest on the cookie tray for 5 minutes.
- Transfer to a cooling rack until the cookies completely cool. As they cool, the cookies will become harder and crisp.
Tip: as these cookies are very thin and delicate, it's easiest to use a thin flat-bladed knife and slide it under each cookie and then transfer to the rack.
Notes
- You can freeze the cookie dough, either when you have rolled it into a sausage shape and wrapped in plastic wrap, or after you have cut into discs.
- We don't advise freezing the baked cookies as they are very thin and delicate, and once baked they are crisp. Freezing may soften them
- These cookies will last in an air tight container for 2 - 3 days and stay crisp. After that, they do become a little chewy.
If you'd like to make a variety of these cookies, try our coconut and lime cookies too!
Recipe Card
Lemon and Poppyseed Thins
Lemon and poppyseed thins are a very thin, crisp, buttery cookie, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.
Ingredients
- 100g or 3½oz plain / all purpose flour
- 75g or 2½oz unsalted butter, room temperature
- 100g or 3½oz regular sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 3 tablespoons black poppyseeds
- 2 egg yolks
Instructions
- Preheat the oven to 350F or 180°C
- In a mixer, add all the ingredients except the lemon zest and poppyseeds.
- Combine until the dough comes together. this will take around 3 - 4 minutes if using an electric mixer. Once combined, add the zest and poppyseeds and combine.
- Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 30 minutes.
- After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.
- Place the cookie discs onto a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.
- Bake for 6 - 8 minutes until just golden.
- Remove from the oven and allow to rest on the cookie tray for 5 minutes.
- Transfer to a cooling rack until the cookies are completely cool. As they cool, the cookies will become harder and crisp.
Notes
If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.
This cookie dough can be frozen in plastic wrap as can the slices if you want to make ahead.
We don't suggest freezing the baked cookies as they are very delicate and crisp.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 19Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 1mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information isn’t always accurate
A selection of our popular easy cookie recipes, great for any Christmas, holidays and occaision
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Sherrie
Would love to make these cookies, but I don't have a food scale! Can you provide the measurements in cups and measuring spoons. Thanks
Newbie In The Kitchen
Hi Sherrie! Is there any way you could borrow some scales from a friend or neighbor?
The reason we’ve done this recipe in ounces and grams is because it does need to be precise in order to get the cookies so thin with a crunch.
Most of our recipes do have cup measures unless it needs to be super precise!