Punchy citrus flavor meets incredibly chewy texture in these Vegan Lemon Poppy Seed Cookies. Soft lemon sugar cookies full of poppy seeds and drizzled in tangy lemon icing - let's learn how to make them!
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Lemon poppy seed is one of those peak dessert flavors. Since we already have a Vegan Lemon Poppyseed Layer Cake recipe here it felt like it was time to translate this flavor into cookies.
This recipe takes a simple vegan sugar cookie and turns it into something entirely different with only a few additional ingredients - lemon zest and poppy seeds. In this case, teeny tiny adjustments make a huge and delicious impact.
These cookies come together quickly and easily in only 1 bowl. That said, if you're looking for some vegan baking tips, please check out our post on How to Make Vegan Cookies. Here you'll find excellent information on making both tasty and beautiful-looking cookies.
Ingredients
Each ingredient in the recipe for vegan lemon poppy seed cookies serves a specific purpose to ensure the taste, texture, and overall quality of the final product.
- Granulated Sugar (1 ¼ c): Provides sweetness to the cookies. It not only enhances the flavor but also helps with the texture and browning of the cookies as they bake.
- Lemon Zest (2 tbsp): Adds a vibrant citrus flavor and aroma to the cookies. Lemon zest contains essential oils that intensify the lemony taste without adding extra liquid, ensuring the cookies maintain their texture.
- Vegan Butter, Softened (1 c): Acts as the primary fat source in the recipe, providing moisture and richness to the cookies.
- Baking Soda (½ tsp) and Baking Powder (½ tsp): Serve as leavening agents, helping the cookies rise and achieve a soft, tender texture. Baking soda reacts with the acidic lemon juice to create carbon dioxide bubbles, while baking powder provides additional lift.
- Salt (½ tsp): Enhances the overall flavor of the cookies by balancing the sweetness and enhancing other flavors.
- Vanilla Extract (1 tsp): Adds depth and complexity to the flavor profile of the cookies.
- Nondairy Milk (2 tbsp): Provides moisture to the dough and helps bind the ingredients together.
- Poppy Seeds (2 tbsp): Add a unique texture and visual appeal to the cookies. They also contribute a subtle nutty flavor that complements the lemon, creating a delightful contrast in each bite.
- All-Purpose Flour (2 ½ c): Serves as the base ingredient and provides structure to the cookies.
Lemon Icing Ingredients
- Powdered Sugar (2 c): Forms the base of the icing, providing sweetness and creating a smooth consistency when combined with the other ingredients.
- Lemon Juice (2 tbsp): Adds tartness and acidity to the icing, enhancing the lemon flavor.
- Nondairy Milk (1 tbsp): Helps adjust the consistency of the icing, making it easier to spread or drizzle over the cookies.
- Vanilla Extract (¼ tsp): Enhances the overall flavor of the icing, adding depth and complexity.
- Pinch of Salt: Similar to the salt in the cookie dough, the salt in the icing helps balance the sweetness and enhances the other flavors.
How to Make Vegan Lemon Poppy Seed Cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by rubbing the lemon zest into the granulated sugar in a large bowl. This will bring out the oils in the zest and infuse the lemon flavor.
Add the softened butter to the bowl and cream the ingredients together using an electric hand mixer or stand mixer until light and fluffy, about 1 minute.
Add the leaveners, salt, vanilla extract, nondairy milk and poppy seeds to the bowl. Beat again until ingredients are evenly distributed. Add the flour to the bowl and beat until just combined. Do not over-mix. Cover the bowl and place in the refrigerator to chill for at least 30 minutes.
Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet lined with parchment paper about 2 inches apart. Bake in an oven preheated to 350 degrees F (175 C) for 11-13 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the icing while the cookies cool. Add all of the icing ingredients to a medium bowl and whisk until completely smooth. Drizzle over cooled cookies using a spoon. Sprinkle cookies with additional poppy seeds if desired.
Tips for Making Vegan Lemon Poppy Seed Cookies
- Get Ahead: You can make the cookie dough ahead of time if you'd like to get ahead. Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet until all of the dough is used up. Cover the baking sheet and place in the refrigerator to chill for up to 48 hours.
- Use Lemon Zest Instead of Extract: Lemon zest contributes great, fresh flavor without adding additional liquid or anything artificial. Please see our Vegan Lemon Blueberry Scones post for more information on this.
- Cream Vegan Butter and Sugar Well: Creaming together the softened vegan butter and granulated sugar until light and fluffy helps incorporate air into the dough, resulting in lighter, more tender cookies.
- Don't Over-mix the Dough: Over-mixing can lead to tough cookies. Mix the dough just until all the ingredients are combined to avoid developing too much gluten, which can make the cookies dense.
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes before baking. Chilling helps solidify the fat in the dough, preventing the cookies from spreading too much during baking and resulting in thicker, softer cookies.
- Cool Completely Before Icing: Allow the cookies to cool completely on a wire rack before icing them. This prevents the icing from melting and ensures it sets properly on the cookies. Drizzle in fun designs if desired.
Frequently Asked Questions
While poppy seeds add a unique texture and flavor to the cookies, you can omit them if you prefer. The cookies will still have a delicious lemon flavor, but they will lack the characteristic crunch and visual appeal that poppy seeds provide.
Yes, you can use a gluten-free all-purpose flour blend as a substitute for all-purpose flour in this recipe. Just make sure it is a 1:1 substitute for all-purpose flour, and be aware that the texture of the cookies may vary slightly.
It's best to allow the cookies to cool completely on a wire rack before icing them. This prevents the icing from melting and ensures it sets properly on the cookies. It usually takes about 15-20 minutes for the cookies to cool completely.
Yes, you can make the cookies without an electric mixer. You can cream the softened vegan butter and sugar together by hand using a sturdy whisk or a wooden spoon. Just make sure to mix until the mixture is light and fluffy.
Fun Ways to Serve Lemon Poppy Seed Cookies
Serving lemon cookies with complementary flavors and beverages amps up the experience. Here are some suggestions for serving vegan lemon poppy seed cookies:
- Plain: Enjoy the cookies as they are, allowing the bright lemon flavor and delicate texture to shine on their own.
- With Tea: Lemon cookies pair wonderfully with a cup of tea, especially herbal teas like chamomile or lemon ginger. The citrusy notes of the cookies complement the soothing warmth of the tea.
- With Lemon Curd: For an extra burst of lemon flavor, serve the cookies with a dollop of vegan lemon curd. The creamy texture and intense citrus flavor of the curd complement the cookies beautifully.
- With Coconut Whipped Cream: Top the cookies with a dollop of coconut whipped cream for a creamy, dairy-free treat. The light sweetness and coconut flavor of the whipped cream enhance the lemony goodness of the cookies.
- As Ice Cream Sandwiches: Sandwich vegan lemon poppy seed cookies with dairy-free lemon or vanilla ice cream for a refreshing dessert. The combination of cold, creamy ice cream and chewy cookies is irresistible.
- With Fresh Fruit: Serve the cookies with a side of fresh fruit, such as strawberries, raspberries, or blueberries. The juicy sweetness of the fruit complements the tartness of the lemon cookies.
No matter how you choose to serve them, vegan lemon poppy seed cookies are sure to be a hit!
Storage
To maintain the freshness and quality of vegan lemon poppy seed cookies, it's essential to store them properly. Here's how to store them:
- Cool Completely: Allow the cookies to cool completely on a wire rack before storing them. Storing warm cookies can create condensation, leading to soggy cookies or mold growth.
- Airtight Container: Place the cooled cookies in an airtight container. This helps prevent moisture from getting in and keeps the cookies fresh for a longer period.
- Room Temperature: Store the airtight container of cookies at room temperature in a cool, dry place away from direct sunlight. Cookies can keep like this for 2-3 days.
- Avoid Refrigeration: While refrigeration can help extend the shelf life of some baked goods, it's not recommended for cookies. Refrigeration can cause cookies to become stale faster and may alter their texture and flavor.
- Freezing: If you want to store the cookies for a longer period, you can freeze them. Place them in a freezer-safe container or resealable plastic bag. Frozen cookies can last for up to 1 month.
- Thawing: When ready to enjoy the frozen cookies, simply thaw them at room temperature for about 30 minutes to an hour, or until they reach your desired texture.
By following these storage tips, you can ensure that your vegan lemon poppy seed cookies stay fresh and delicious for as long as possible.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Lemon Poppy Seed Cookies
Soft, chewy lemon sugar cookies filled with poppy seeds and drizzled with citrusy lemon icing. All vegan.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
1 ¼ c granulated sugar
2 tbsp lemon zest
1 c vegan butter, softened
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
2 tbsp nondairy milk
2 tbsp poppy seeds
2 ½ c all purpose flour
For the Lemon Icing
2 c powdered sugar
2 tbsp lemon juice
1 tbsp nondairy milk
¼ tsp vanilla extract
pinch of salt
Instructions
- Cookie Dough: Place granulated sugar and lemon zest in a large mixing bowl. Rub the lemon zest into the sugar using your fingers. This will release the oils and intensify the lemon flavor. Add the softened butter the the bowl and beat using an electric hand mixer or stand mixer until mixture is light and fluffy, about 1 minute. Add the baking soda, baking powder, salt, vanilla extract, nondairy milk and poppy seeds to the bowl. Beat until ingredients are evenly distributed. Add the flour and beat again until cookie dough just comes together. Do not over-mix.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Drop 2-3 tablespoon balls of cookie dough about 2 inches apart on the prepared baking sheet. Bake on center rack of preheated oven for 11-13 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Icing: Prepare the icing while the cookies cool. Add all of the ingredients to a small mixing bowl and whisk together until completely smooth. Drizzle the icing over the cooled cookies and sprinkle with poppy seeds if desired.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month.
More Vegan Lemon Dessert Recipes
- Vegan Lemon Blueberry Scones
- Vegan Lemon Poppy Seed Layer Cake
- Vegan Lemon Crinkle Cookies
- Vegan Lemon Loaf
- Vegan Lemon Drop Bars
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