February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?
I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.
Lemon Poppy Cookies
I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity.
As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!
|Prep Time||5 minutes|
|Cook Time||10 minutes|
|Passive Time||1 hour|
- In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.
- Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.
- Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.
- Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.
- Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.
- Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.
- Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.
- Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.
- Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.
- Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!