Lemon Poppy Seed Cookies have a mild lemony flavor that will wake up your taste buds. Easy cookies that will have you licking your lips for more.
If you’ve never had lemon cookies before you are in for a real treat. These cookies are slightly crispy on the outside and soft on the inside.
The lemony flavor is mild but goes just right with poppy seeds. Very much like poppy seed bread. Hey! That reminds me. You might want to take a look at my Moist Lemon Poppy Seed Cake.
I had a pile of these sitting out yesterday just waiting for their picture to be taken. My husband had a friend over so that they could fly their drones in our backyard.
We are actually on a mesa overlooking a desert wash and backed up to BLM land so the flying is very easy and safe. A great place to play.
So … here I come with all of my photography paraphernalia and I’m headed for the cookies. What do I see? A little cookie pile instead of a big cookie pile.
Thank goodness this recipe makes 3 dozen and I had some in the fridge. At least I know my husband was a good host.
Or maybe they both spied the cookies at the same time and dove right in. One way or the other they are pretty darn good.
Lemon Poppy Seed Cookies just may be a new favorite in this house. I am so glad they are easy to make.
What are Poppy Seeds?
Poppy seeds are seeds of a specific type of poppy. For baking and other food, the seeds are harvested after the pods have dried.
Most poppy seeds are not to be used in baking. They exist strictly for their flowers. Such as the California Poppy.
So, buy your poppy seeds in the little jars or tins in the baking section of the grocery store. Then bake to your hearts content.
I am addicted to those little scoops as they make the cookies all the same size. Also and again it makes things easier. We can all use ‘easier’ in our lives.
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Lemon Poppy Seed Cookies
Ingredients
- 1 egg substitute I used a chia egg
- 1/2 cup dairy free butter softened
- 1 cup sugar organic
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tablespoons dairy free milk
- 1 lemon which equals about 3 to 4 tablespoons
- 1 teaspoon Vanilla Extract
- 2-1/4 cup whole wheat pastry flour
Instructions
- Prepare the 'egg' and set aside.
- In a large bowl cream the sugar with the butter, with a Hand Mixer until it is light and fluffy.
- Place the flour in a medium bowl and add the poppy seeds, baking powder, baking soda and salt. Mix.
- Add the dairy free milk, lemon juice, vanilla and prepared egg substitute.to the creamed sugar mixture.
- Mix well.
- Add the flour mix to the wet mixture and combine.
- Use a 1" to 1 1/2" Cookie Scoop to scoop out the batter. Place on a cookie sheet.
- Only put about 8 on a cookie sheet and 2" apart. They really spread.
- Flatten slightly with the bottom of a glass.
- Bake at 375° for 7 minutes.
- Do not over bake because you want them nice and soft-ish on the center.
- Immediately sprinkle a little bit of sugar and poppy seed over the hot cookies. You can skip this part. It is just pretty.
- Remove from pan to a wire rack to cool.
Nutrition
TO FREEZE:
You may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.
You know that Moist Lemon Poppyseed Cake I mentioned above? Here’s a picture to tempt you even more.
Ginny McMeans says
February 18, 2018 at 4:28 pmI’m so glad you love the cookies Eszter. Thanks for letting me know. As for the spreading I am not sure what happened but what makes them spread is butter and sugar. You could use half vegan shortening (Spectrum is one) and half butter instead of all butter. You could decrease a little of the sugar but not much. That should help them spread. I’ll remake them again too and see what happens. Thanks Eszter.
Eszter says
February 18, 2018 at 9:19 amDear Ginny,
i really loved the cookies! just one question: they did not spread at all, why could that be? I have used a soy butter, maybe some other dairy free butter would be better?
thanks for this amazing recipe!
Amy @ The Cook Report says
August 13, 2017 at 3:19 amYum, I love lemon and poppy seed cake but never tried the combination in a cookie
Emily says
August 13, 2017 at 2:57 amI love the sound of these, lemon cookies are so summery!
Jagruti says
August 13, 2017 at 2:48 amThese would be perfect for my kids. I am always looking for eggless baking inspiration
Bintu - Recipes From A Pantry says
August 13, 2017 at 12:48 amLemon and poppy seeds go so well together. These would be great with a cup of tea
Kavey Favelle says
August 13, 2017 at 12:39 amThese look so good, I love how pretty the poppy seeds look within the cookies.
Sarah E Feehan says
September 16, 2016 at 6:25 amthanks! 🙂
Ginny McMeans says
September 15, 2016 at 1:04 pmHi Sarah! Yes, you can use regular whole wheat flour or all purpose flour for that matter. They won’t be as delicate but they will still be excellent cookies.
Sarah E Feehan says
September 15, 2016 at 11:22 amCam I substitute for a different flour? I don’t have any pastry flour