Glazed Lemon Poppy Seed Pudding Cookies

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Look I made cookies that do not contain peanut butter! It’s boreder-line insanity, but this girl also loves fruit almost as much as peanut butter. Even though lemon isn’t the first fruit I think of, it seemed like the right thing to do for a nice refreshing warm-weather cookie.

These cookies could stand by themselves with their lemon flavor, but the glaze makes them extra lemony. So if you want more of a subtle lemon poppy seed cookie you can skip the glaze, because I enjoyed them both ways. Either way they are very soft and moist, almost as if you were eating little drops of lemon poppy seed bread.

One year ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust


Makes approximately 2 dozen cookies



1 cup butter, room temperature

3/4 cup light brown sugar

1/4 cup white sugar

1-3.4 oz. package instant lemon pudding mix

2-1/4 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla extract

1/4 tsp salt

Zest of 2 lemons

1-1/2 Tbsp poppy seeds


4 tsp fresh lemon juice

1-1/4 cup powdered sugar


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in lemon zest and poppy seeds. Batter will be thick.
  3. Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes, or until the edges just begin to turn golden. Do not overbake! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack to cool completely.
  4. For the glaze, in a medium bowl whisk together powdered sugar and lemon juice. Add more sugar or lemon juice if needed. Drizzle over each cooled cookie and let sit until icing has set.

Source: Cookies adapted from The Girl Who Ate Everything. Icing adapted from Two Peas and Their Pod.

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