Delicious Vegan Lemon Poppy Seed Cookies Recipe 🍋

Published: Nov 7, 2024 | Updated: Nov 7, 2024
By: Nadine @ Loving It Vegan

Get ready to enjoy the perfect bite of sunshine with these Vegan Lemon Poppy Seed Cookies! They’re not just cookies; they’re mini bursts of joy that are soft, buttery, and packed with fresh lemon zest and nutty poppy seeds. Topped with a tangy lemon glaze, these delightful treats are sure to brighten your day!

Why You’ll Love These Cookies

1. Zesty Flavor: The combination of citrus from the lemons with the nutty crunch of poppy seeds is simply unbeatable.
2. Soft and Chewy: Perfectly soft in the center with a slight chewiness that keeps you coming back for more.
3. Versatile Treat: Ideal for any occasion, whether it’s a snack, dessert for your friends, or just a sweet indulgence for yourself.

If you’re a fan of all things lemon, don’t miss out on our lovely vegan lemon cake, bars, and cupcakes too!

Ingredients for Vegan Lemon Poppy Seed Cookies

• All-Purpose Flour: Make sure to measure correctly for the best cookie texture.
• Poppy Seeds: Adds a delightful nutty flavor.
• Vegan Butter: The important ingredient for your soft cookie base.
• Sugar: For sweetness (white sugar works great).
• Lemon Zest: For that fresh, tangy kick.
• Soy Milk: Feel free to substitute with your favorite plant-based milk.
• Baking Soda & Salt: To help your cookies rise and enhance flavors.

Tips:

• Measure your flour by spooning it into the cup and leveling it off for accuracy.
• For the glaze, make sure it’s thick enough to stay on the cookies—add more powdered sugar if it’s too runny.

How to Make Delicious Vegan Lemon Poppy Seed Cookies

1. Prep Your Trays: Line two baking sheets with parchment paper and set them aside.
2. Cream the Butter & Sugar: In a stand mixer, beat together the vegan butter and sugar until light and fluffy.
3. Mix in Zest & Extract: Add lemon zest and extract, mixing well.
4. Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture by hand until crumbly. It might seem dry at first; don’t worry!
6. Add Soy Milk: Pour in soy milk and mix until you form a soft dough. If it’s too dry, add a tablespoon of milk until it comes together.
7. Shape Cookies: Preheat your oven to 350°F (180°C). Roll dough into 20 balls and place them on the trays (10 per tray). Flatten slightly using a fork or a glass.
8. Bake: Bake for 12 minutes until lightly golden but still soft. Allow to cool on the tray—they’ll firm up.
9. Make the Glaze: Mix powdered sugar, lemon juice, and extract until smooth. Adjust thickness as necessary.
10. Finish Your Cookies: Once cooled, spread the glaze over half of each cookie, sprinkle with extra lemon zest and poppy seeds.
11. Set in the Fridge: Place in the fridge to let the glaze set.

Storage Tips

• Store: Keep cookies in an airtight container at room temperature for up to a week.
• Freeze: These cookies also freeze well for up to three months. Thaw overnight in the fridge.

Enjoy Every Bite! 🎉

Did you give this vegan recipe a try? 🌱 Be sure to leave a comment, rate, and share your creations by tagging us on Instagram @lovingitvegan with the hashtag #lovingitvegan!

Now, grab your apron, gather your ingredients, and create some delicious vegan lemon poppy seed cookies! Happy baking!