These vegan lemon poppy seed cookies are the very best! 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 all the things a cookie ought to be—delicate, zesty, candy, and simply the correct quantity 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 straightforward, scrumptious recipe.
We love the mix of lemon and poppy seeds. The tartness of contemporary lemon zest pairs so properly with the nutty crunch of poppy seeds. And while 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, stuffed 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 following degree.
These cookies are excellent for any event—whether or not it’s an informal snack, a dessert for company, or a deal with for your self. They style identical to sunshine and are certain to brighten up any day!
And should 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 function flour – ought to be measured accurately. For those who by accident over-measure your flour on this recipe, the dough might be too thick. So both weigh it out on a meals scale, or use the spoon and degree methodology. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which degree it off with a knife.
- Soy milk – you possibly can substitute the soy milk for a special non-dairy milk.
- Lemon glaze – Whenever you’re making the glaze, the tablespoons of lemon juice ought to be crammed to only earlier than the highest, to not the highest. The glaze ought to be utterly opaque. For those who glaze your first cookie and notice that the glaze is simply working off the cookie utterly, then your glaze is just too skinny. Add a bit extra powdered sugar.Â
Methods to make vegan lemon poppy seed cookies
You will see that full directions and measurements within the recipe card on the backside of the put up. It is a abstract of the method to go together with the method pictures.
- 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 properly.
- 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 properly. 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, should you completely need to.
- 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. Goal 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 achieved they are going to be calmly browned on high 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 utterly 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 utterly earlier than serving.
Bakers Suggestions
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 greatest to first bake one tray of cookies. As soon as that’s completed, you possibly can then transfer on to baking the second tray of cookies. It isn’t beneficial to bake each trays without delay, 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.Â
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 very best! Completely delicate and buttery cookies made with contemporary lemon zest, nutty poppy seeds and topped with a scrumptious tangy lemon glaze.
Print Pin PriceServings: 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 properly.
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 properly. 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, should you completely need to.
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. Goal 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 achieved they are going to be calmly browned on high 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 utterly 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 utterly earlier than serving.
Notes
-
- All function flour – ought to be measured accurately. For those who by accident over-measure your flour on this recipe, the dough might be too thick. So both weigh it out on a meals scale, or use the spoon and degree methodology. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which degree it off with a knife.
-
- Soy milk – you possibly can substitute the soy milk for a special non-dairy milk.
-
- Lemon glaze – Whenever you’re making the glaze, the tablespoons of lemon juice ought to be crammed to only earlier than the highest, to not the highest. The glaze ought to be utterly opaque. For those who glaze your first cookie and notice that the glaze is simply working off the cookie utterly, then your glaze is just too skinny. Add a bit extra powdered sugar.Â
Diet
Serving: 1cookie | Energy: 139kcal | Carbohydrates: 24g | Protein: 2g | Fats: 4g | Sodium: 122mg | Fiber: 1g | Sugar: 14g
