Can I omit the poppy seeds?

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.

Can I use gluten-free flour instead of all-purpose flour?

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.

How long do the cookies need to cool before icing them?

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.

Can I make the cookies without an electric mixer?

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.

Vegan Lemon Poppy Seed Cookies (with lemon icing drizzle!)

Vegan Lemon Poppy Seed Cookies

Lemon poppy seed cookie drizzled in glaze on parchment paper.

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Soft, chewy lemon sugar cookies filled with poppy seeds and drizzled with citrusy lemon icing. All vegan.

Author: Lyndsey Hiltner
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

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For the Cookies

1 1/4 c granulated sugar

2 tbsp lemon zest

1 c vegan butter, softened

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

2 tbsp nondairy milk

2 tbsp poppy seeds

2 1/2 c all purpose flour

For the Lemon Icing

2 c powdered sugar

2 tbsp lemon juice

1 tbsp nondairy milk

1/4 tsp vanilla extract

pinch of salt

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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 tbsp 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.