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Lemon Poppy Seed Pillows


  • 2 1/3 C. all flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter softened to room temp
  • 1 C. sugar
  • 1 egg at room temp
  • Zest of 2 lemons
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • 2 tsp. poppy seeds
  • 1 C. powdered sugar
  • 4-5 tsp. fresh lemon juice


  1. 1. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  2. 2. Whisk flour, baking powder, baking soda and salt together.
  3. 3. In a separate bowl, cream the butter and sugar together until light and fluffy, about 2 or more minutes. Beat in the egg (read trick above about how to get a room temp egg FAST), lemon zest, lemon juice and vanilla. Turn the mixer on low and slowly add in the flour mixture and poppy seeds.
  4. 4. Scrape the bowl, then mix just until combined.
  5. 5. Scoop the cookie dough onto the baking sheets in 1 1/2 tablespoon portions, 2 inches apart.
  6. 6. Bake for 10-12 minutes, until the edges are just starting to get golden. Let cool for 3 minutes and then transfer to cooling racks. Let cool completely before glazing.
  7. 7. GLAZE: Place powdered sugar in a bowl and then add 4 tsp. of lemon juice. Whisk together and add another tsp if it's too thick. You'll want it thicker than you think if you want to drizzle like mine! Then transfer into a small ziplock bag, seal, snip off a bottom corner and drizzle over your cookies! TIP: Some times if I don't know if my glaze is the right consistency, I'll sacrifice one cookie and drizzle a little over with my whisk and wait a minute to see if it runs off (too thin) or hold's it's shape!