Lemon Poppy Seed Cookies

Original Recipe at The Pretty Bee

author: Kelly Roenicke

prep time: 2 hours

cook time: 14 mins

total time: 2 hours 14 mins

yield: 32 cookies 

INGREDIENTS

  • 2 1/2 cups gluten-free flour (can use Robin Hood or Bob’s Red Mill 1:1 blend)
  • 2/3 cup Earth Balance soy free buttery spread
  • 1 cup organic coconut sugar
  • 2 tbsp unsweetened applesauce
  • 2 1/2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tbsp poppy seed

For the Glaze

  • 1 1/2 cups confectioner’s sugar
  • 1-2 tbsp lemon juice or water

INSTRUCTIONS

  • In a large bowl, beat the buttery spread, sugar, applesauce, and lemon juice on medium speed until light and fluffy.
  • Add the gluten free flour blend and lemon zest, mix to combine. Add the poppy seeds and mix. (If the dough seems too wet, add a bit more flour.)
  • Divide the dough into two parts, and shape into discs. Wrap the discs with plastic wrap and refrigerate for 2 hours, or freeze for about 30 minutes.
  • Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • Lightly flour a rolling pin and rolling surface with gluten free flour. Place the dough on the surface and roll to about a 1/4 inch thickness.
  • Using a round cookie cutter, cut out cookies, and quickly transfer them to the cookie sheets.
  • Bake at 350 for 12-14 minutes.
  • Cool for a few minutes on the cookie sheets, then transfer to a wire rack to cool completely.

To make the glaze:

  • Sift the confectioner’s sugar into a mixing bowl.
  • Add the lemon juice, or water, depending on if you want a lemony glaze, or just a sugary glaze, and whisk. If the glaze is too thick, add more liquid.
  • Drizzle glaze over cookies