If you’re looking for a bake-ahead + freeze cookie, this is it. These cookies can last up to 6 months in your freezer. However, they taste so good, I think you’ll have a hard time putting these away. The lemon zest is bright and gives you the illusion these are “healthy” cookies. Not so much. But the creamy lemon poppy seed is a comforting flavor that has me coming back for more every time. Enjoy!
Lemon-Poppy Seed Melts

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 tbsp poppy seeds
  • 1/8 tsp baking soda
  • 1 egg yolk
  • 1 tbsp milk
  • 2 tsp grated / shredded lemon peel
  • 1/2 tsp vanilla
  • 1+1/2 cup flour
  • 1 cup powdered sugar


  1. Pre-heat oven to 375
  2. In an electric mixing bowl, cream butter.
  3. Add granulated sugar and poppy seeds + baking soda
  4. Mix well
  5. Add egg yolk, milk, lemon peel, and vanilla until combined.
  6. Add flour
  7. Mix well
  8. Divide dough in half.
  9. Shape each half into a 9″ long roll (use a 13×9 pyrex pan to get your measurement)
  10. Wrap each long roll in plastic wrap
  11. Chill for 4 hour or overnight
  12. Using a sharp knife, cut dough into 1/2 inch thick slices
  13. Place onto ungreased cookie sheets
  14. Bake at 375 for 7-9 minutes.
  15. Place warm cookies into a bag of powdered sugar to coat.
  16. Continue cooling on cooling rack.
  17. Yield: 36 cookies