Glazed Lemon Poppy Seed Pudding Cookies

by Erin

These no-chill glazed lemon poppy seed pudding cookies are like chewy lemony bites of glazed lemon poppy seed bread.

Chewy Lemon Poppy Seed Pudding Cookies

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Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

What I made for Lemon Week:

Glazed Lemon Poppy Seed Pudding Cookies

Look I made cookies that do not contain peanut butter! It’s border-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. Either way they are very soft and moist, almost as if you were eating little drops of lemon poppy seed bread. Want more lemon poppy seed cookie ideas? Try my madeleines or thumb print cookies.

Glazed Lemon Poppy Seed Cookies

Along with all the lemon recipes below, there’s a #LemonWeek giveaway located at the bottom of this post!

Wednesday #LemonWeek Recipes

Post updated 5/2322, photo above is the original.

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

Chewy Lemon Poppy Seed Pudding Cookies


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 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. Line a baking sheet with parchment paper or silicon baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In a large bowl, 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.
  4. Using a medium cookie scoop, place golf ball sized dough balls 2 inches apart on the prepared baking sheet. Bake at 350 degrees for 8-10 minutes, or until the edges just begin to turn golden. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack to cool completely.
  5. For the glaze, in a small 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.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

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

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

  • 2 count Gourmet Madagascar Vanilla Beans
  • 2oz Almond Extract
  • 4oz Natural Baker’s Extract
  • 4oz Vanilla Paste
  • 8oz Gourmet Vanilla Extract
  • 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

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Liz (Little Bitty Bakes) May 24, 2012 - 6:29 am

LOL, I often have to stop myself from baking everything with peanut butter. :) Love lemon flavored baked goods, especially when the weather gets warmer! BTW, I have that same blue plate!

Stephaie @ Eat. Drink. Love. May 23, 2012 - 10:26 pm

I love all things lemon and poppy seed! Never had this combo in cookies though!

Emily @ Life on Food May 23, 2012 - 6:52 pm

Pudding mix in cookies? I have to try this out.

Baker Street May 18, 2012 - 10:30 pm

No PB?! Wow! These cookies look scrumptious. Love the glaze you added.

Jennifer @ Peanut Butter and Peppers May 18, 2012 - 6:11 pm

Wow, no peanut butter. The cookies do sound yummy! I like a lemon cookie every now and again! Your recipe looks wonderful!!

Vicki @WITK May 18, 2012 - 2:11 pm

Thanks for the shout out! Now, send me some of these cookies, it’s getting warm here! Should be 80 degrees for your visit to NYC his weekend!


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