Vegan Lemon Poppy Seed Cookies
These vegan lemon poppy seed cookies are the most effective! Completely delicate and buttery cookies made with contemporary lemon zest, nutty poppy seeds and topped with a scrumptious tangy lemon glaze.
These vegan lemon poppy seed cookies are every thing a cookie must be—delicate, zesty, candy, and simply the correct amount of tangy. Whether or not you’re making them for a celebration or just to fulfill your candy tooth, you’ll fall in love with this simple, scrumptious recipe.
We love the mixture of lemon and poppy seeds. The tartness of contemporary lemon zest pairs so effectively with the nutty crunch of poppy seeds. And if you add a delicate, buttery cookie base, it’s pure deliciousness.
Like our vegan lemon cookies, these vegan lemon poppy seed cookies are easy to make, filled with taste, and have the proper steadiness of softness and chew. Plus, they’re completed off with a deliciously tangy lemon glaze that takes them to the subsequent stage.
These cookies are excellent for any event—whether or not it’s an informal snack, a dessert for visitors, or a deal with for your self. They style similar to sunshine and are certain to brighten up any day!
And when you’re, like us, a lover of lemon desserts, you’ll love our vegan lemon poppy seed cake, vegan lemon bars, vegan lemon pie and vegan lemon cupcakes!
Components for vegan lemon poppy seed cookies
Ingredient notes
- All objective flour – must be measured accurately. In the event you unintentionally over-measure your flour on this recipe, the dough shall be too thick. So both weigh it out on a meals scale, or use the spoon and stage methodology. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which stage it off with a knife.
- Soy milk – you may substitute the soy milk for a distinct non-dairy milk.
- Lemon glaze – While you’re making the glaze, the tablespoons of lemon juice must be stuffed to only earlier than the highest, to not the highest. The glaze must be fully opaque. In the event you glaze your first cookie and notice that the glaze is simply working off the cookie fully, then your glaze is just too skinny. Add a bit extra powdered sugar.
The way to make vegan lemon poppy seed cookies
You will see full directions and measurements within the recipe card on the backside of the submit. It is a abstract of the method to go together with the method photographs.
- Line two baking trays with parchment paper and put aside.
- To the bowl of your stand mixer, add the vegan butter and white sugar and cream them collectively.
- Add within the lemon zest and lemon extract and blend in effectively.
- In a separate mixing bowl, add the flour, baking soda, salt and poppy seeds and blend collectively.
- Then add the dry components in with the moist components and blend in by hand (don’t use the electrical mixer for this half). Combine till crumbly.
- Add within the soy milk and blend in very effectively. It is going to appear to be it’s too dry to kind a dough, however get in there together with your arms till it does. Solely add extra soy milk, 1 tablespoon at a time, when you completely should.
- Preheat the oven to 350°F (180°C).
- Break off items of dough, roll them into balls and place them onto your lined baking tray. Intention to get 20 balls, 10 balls per tray.
- Flatten the balls both with a fork or by putting a sq. of parchment paper over a ball and flattening with the bottom of a glass.
- Place into the oven to bake for 12 minutes. After they’re carried out they are going to be evenly browned on prime however nonetheless very delicate within the center. Enable to chill on the tray and they’ll agency up as they cool. Whereas the cookies cool, put together your glaze.
- Put together your lemon glaze by including the powdered sugar, lemon juice and lemon extract to a mixing bowl and blend with a spoon or small whisk till mixed.
- When the cookies are fully cool, unfold the glaze over half the cookie with a teaspoon. Sprinkle the cookie with poppy seeds and lemon zest instantly after you’ve glazed it. Repeat with the remainder of the cookies.
- Place the trays of cookies within the fridge to set. Enable the glaze to set fully earlier than serving.
Bakers Ideas
Flatten the cookies earlier than baking. These vegan lemon poppy seed cookies don’t unfold like our vegan funfetti cookies whereas baking. Flatten the balls both with a fork or by putting a sq. of parchment paper over a ball and flattening with the bottom of a glass.
Unfold the cookies over two trays. 10 cookies per tray. This prevents them from baking collectively and needing to be separated.
Bake the cookies one tray at a time. It’s finest to first bake one tray of cookies. As soon as that’s completed, you may then transfer on to baking the second tray of cookies. It’s not advisable to bake each trays directly, as this may increasingly trigger them to bake erratically.
Storing and freeze
Storing. Maintain your vegan lemon poppy seed cookies saved in an hermetic container at room temperature and luxuriate in them inside per week.
Freezing. They’re freezer pleasant for 3 months. Thaw in a single day within the fridge.
Extra scrumptious vegan cookie recipes
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Vegan Lemon Poppy Seed Cookies
These vegan lemon poppy seed cookies are the most effective! Completely delicate and buttery cookies made with contemporary lemon zest, nutty poppy seeds and topped with a scrumptious tangy lemon glaze.
Print Pin RateServings: 20 cookies
Energy: 139kcal
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Directions
Line two baking trays with parchment paper and put aside.
To the bowl of your stand mixer, add the vegan butter and white sugar and cream them collectively.
Add within the lemon zest and lemon extract and blend in effectively.
In a separate mixing bowl, add the flour, baking soda, salt and poppy seeds and blend collectively.
Then add the dry components in with the moist components and blend in by hand (don’t use the electrical mixer for this half). Combine till crumbly.
Add within the soy milk and blend in very effectively. It is going to appear to be it’s too dry to kind a dough, however get in there together with your arms till it does. Solely add extra soy milk, 1 tablespoon at a time, when you completely should.
Preheat the oven to 350°F (180°C).
Break off items of dough, roll them into balls and place them onto your lined baking tray. Intention to get 20 balls, 10 balls per tray.
Flatten the balls both with a fork or by putting a sq. of parchment paper over a ball and flattening with the bottom of a glass.
Place into the oven to bake for 12 minutes. When they’re carried out they are going to be evenly browned on prime however nonetheless very delicate within the center. Enable to chill on the tray and they’ll agency up as they cool. Whereas the cookies cool, put together your glaze.
Put together your lemon glaze by including the powdered sugar, lemon juice and lemon extract to a mixing bowl and blend with a spoon or small whisk till mixed.
When the cookies are fully cool, unfold the glaze over half the cookie with a teaspoon. Sprinkle the cookie with poppy seeds and lemon zest instantly after you’ve glazed it. Repeat with the remainder of the cookies.
Place the cookies within the fridge to set. Enable the glaze to set fully earlier than serving.
Notes
-
- All objective flour – must be measured accurately. In the event you unintentionally over-measure your flour on this recipe, the dough shall be too thick. So both weigh it out on a meals scale, or use the spoon and stage methodology. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which stage it off with a knife.
-
- Soy milk – you may substitute the soy milk for a distinct non-dairy milk.
-
- Lemon glaze – While you’re making the glaze, the tablespoons of lemon juice must be stuffed to only earlier than the highest, to not the highest. The glaze must be fully opaque. In the event you glaze your first cookie and notice that the glaze is simply working off the cookie fully, then your glaze is just too skinny. Add a bit extra powdered sugar.
Vitamin
Serving: 1cookie | Energy: 139kcal | Carbohydrates: 24g | Protein: 2g | Fats: 4g | Sodium: 122mg | Fiber: 1g | Sugar: 14g
