Vegan Lemon Poppy Seed Cookies
Soft, bright, citrusy vegan lemon poppy seed cookies with a tender center, light texture, and tiny pops of crunch from poppy seeds. Perfect for an easy, cheerful homemade treat.
Equipment
- Mixing Bowl
- Whisk
- Hand mixer or sturdy whisk
- Measuring Cups and Spoons
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
Wet Ingredients
- 1/2 cup vegan butter softened
- 3/4 cup granulated sugar
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Whisk the flour, baking soda, salt, and poppy seeds together in a mixing bowl.
- In a separate bowl, cream the vegan butter and sugar until fluffy.
- Add the lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Slowly add the dry mixture to the wet mixture. Stir until just combined.
- Chill the dough for 20–30 minutes (optional for thicker cookies).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into small balls and place them on the baking sheet.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let the cookies cool on the sheet for a few minutes, then move them to a cooling rack.
- Enjoy warm or store in an airtight container.
Notes
Add extra lemon zest for a stronger citrus flavor.
Dough freezes well; bake straight from frozen with one extra minute.
Cookies stay soft for several days when stored airtight.
Dough freezes well; bake straight from frozen with one extra minute.
Cookies stay soft for several days when stored airtight.