Signature Recipe Collection
Lemon Poppyseed Cookies
Are you wanting a sweet treat that isn’t overwhelming to make and tastes delicious? Look no further! These Lemon Poppyseed cookies are such a refreshing, light dessert that works perfectly for any occasion.
Ingredients
- 2.5 cups gluten-free all-purpose flour
- 1 cup butter
- 1 cup sugar
- about 4 lemons (juice and zest)
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup powdered sugar
- 1 tbsp lemon juice
- dash of lemon zest
Instructions
- Preheat your oven to 375°F (190°C) and prepare your baking pan with parchment paper.
- Mix lemon zest and sugar in a bowl and combine together.
- In a stand(or hand) mixer, cream your butter. Then add sugar mixture into butter and whisk again.
- Add into the bowl, eggs, lemon juice, vanilla extract and mix until combined.
- Add your flour, baking soda, baking powder, and poppy seeds.
- Once it is the right consistency, refrigerate for 30 min to an hour.
- Scoop cookies onto your pan into your desired size.
- Bake at 375 for 10-12 min.
- Whisk powdered sugar, lemon juice, and lemon zest together. Frost the cookies and enjoy!
💡 Tips & Notes
Although this recipe calls for gluten-free flour you can also use regular all-purpose wheat flour. I also used regular butter but to make it dairy-free you can use a vegan butter like Miyoko’s or use shortening like the one from Chosen Foods.