Go Back
Lemon Poppy Seed Sheet Cake Cookies recipe featured by top US cookie blog, Practically Homemade.
Print Recipe
5 from 1 vote

Lemon Poppy Seed Texas Sheet Cake Cookies

Everything you love about a traditional lemon poppy seed sheet cake baked into one awesome cookie.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert


Lemon Poppy Seed Cookies

  • 1 15.25 box lemon cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 tbsp poppy seeds

Lemon Glaze

  • 2 cups powdered sugar
  • 1/4 cup lemon juice {fresh or bottled}
  • zest of 1/2 lemon

Additional poppy seeds for garnish {optional}


    • Preheat oven to 350°.
    • Combine cookie ingredients in large bowl and mix until completely incorporated.  NOTE:  Dough will be thick.
    • Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
    • Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.


    • Combine glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of you whisk but still spreadable.
    • Take a heaping teaspoon of glaze and spread it over the top of each cooled cookie. Sprinkle with additional poppy seeds if desired. Wait for glaze to set up at room temperature or refrigerate for faster set up.
    • Store cookies in an air tight container at room temperature for up to 4 days or freeze unglazed cookies for up to 3 months.