Lemon-poppy seed crinkle cookies

A new way to enjoy a favourite flavour combination!

I’m so fond of these extraordinary mocha crinkle cookies that I wanted to come up with a fresh version for springtime. I immediately thought about how much I love lemon-poppy seed muffins (or loaves) and knew that would be a great combination, in cookie form. These are best enjoyed within a day or two of being freshly made though they can be frozen after baking if you prefer.


  • 1/4 cup (57 g) softened butter
  • 3 tablespoons (46 g) sour cream
  • 1/2 cup (115 g) granulated sugar
  • 1 tablespoon (9 g) poppy seeds
  • 2 eggs, well beaten
  • Grated zest of one lemon
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 1 1/2 cups (187 g) all-purpose flour
  • 1/2 teaspoon (2 g) baking powder
  • 1/4 teaspoon (1.25 g) baking soda
  • 1/8 teaspoon (.7 g) salt

Crinkle topping:            

  • 1/4 cup (57 g) granulated sugar, in a shallow bowl
  • 1/2 cup (50 g) icing (powdered) sugar, in a second shallow bowl


  • Using a stand mixer or electric mixer if you have one, beat butter and sour cream until smooth; beat in sugar until fluffy. Add poppy seeds, beaten eggs, lemon zest and lemon juice; beat until well combined, scraping down the sides of the bowl once or twice during the process.
  • Combine flour, baking powder, baking soda and salt; add to bowl and beat on low speed until a stiff dough forms. Chill for at least 1 hour.
  • Preheat oven to 350F. Line two baking trays with parchment paper and set aside.
  • Using a very small cookie scoop or a teaspoons, scoop the chilled dough, about a heaping teaspoon at a time, then gently roll into 3/4 inch (2 cm) sized balls with your hands. Work quickly so the dough does not warm up too much.
  • Roll the balls first in the granulated sugar, then in the icing sugar. Place two inches apart on the cookie sheets.
  • Bake, for 7 – 9 minutes or until cookies have flattened a little and their tops are crackled. Remove from oven and let cool on baking sheets for 3 minutes before using a thin spatula to transfer to wire racks to cool completely.
  • Store cookies in an airtight container, at room temperature for up to 4 days, or freeze for up to 1 month.

Makes 4 dozen cookies.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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