Fluffy and soft Lemon Poppyseed Cookies.
These Vegan Lemon Poppyseed Cookies are perfectly fluffy and soft filled with poppyseeds and fresh lemon and topped with a lemon cream cheese frosting.
The perfectly little cookie to enjoy this spring. These Lemon Poppyseed Cookies are sweety and zesty and topped with the creamiest lemon cream cheese frosting.
Why you’ll love these Vegan Lemon Poppyseed Cookies:
Soft and fluffy. These cookies are soft and fluffy from the vegan butter and applesauce.
Simple and easy to make. This recipe is easy to make and contains simple baking ingredients.
Perfect spring recipe. This cake is a delicious spring recipe made with lemon zest!
Ingredient Breakdown:
- Granulated sugar – creates a light and fluffy crumb.
- Lemon zest – 2 tbsp is the perfect amount to allow the lemon to come through without being over powering.
- Vegan butter – my favorite brands are Country Crock Plant Butter and Earth Balance.
- Apple sauce – you can also substitute non-dairy yogurt. This will act as the “egg” substitute.
- Vanilla and lemon extract – for added flavor.
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Poppyseeds – can be found at most grocery stores.
How to make Vegan Lemon Poppyseed Cookies:
- Add sugar and lemon zest to a large mixing bowl. Massage lemon zest into sugar using your fingertips until fully combined. Add room temperature butter. Use an electric hand mixer on medium-low speed to beat together butter and sugar until light and fluffy, about 3-4 minutes.
- On low speed, beat in applesauce and extracts until combined. Add flour, poppyseeds, baking powder, and salt. Combine on low speed until a soft dough forms. Cover and refrigerate dough for 20 minutes.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Use a small cookie scoop to portion dough on to baking sheet. Slightly press dough down with the palm of your hand. Bake for 10-12 minutes until light golden.
- Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack. While cookies are cooling, prepare frosting.
- In a medium mixing bowl, use a handheld mixer on medium-high speed to combine cream cheese, butter, extracts, and salt until creamy. Add the powdered sugar and mix on low until a creamy frosting forms.
- Frost cooled cookies with creamy cheese frosting and optionally garnish with a bit of lemon zest.
Recipe Modifications:
Substitute vegan butter with unsalted butter.
Substitute applesauce with non-dairy yogurt.
Substitute vegan cream cheese with regular cream cheese.
Storage Instructions:
Store frosted cooled cookies in an airtight container in the fridge for up to 3 days. If not frosted, store in airtight container at room temp. for up to 4 days.
More Delicious Spring Cookie Recipes..
- Dark Chocolate Double Raspberry Cookies
- Lemon Oatmeal Creme Pies
- Toasted Coconut Cookies
- Peach Upside Down Cookies
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Vegan Lemon Poppyseed Cookies
Ingredients
- ½ cup (104g) granulated sugar
- 2 tbsp lemon zest
- ½ cup room temperature vegan butter
- 2 tbsp applesauce
- 1 tsp vanilla extract
- ¼ tsp lemon extract
- 1 ¼ cup (172g) all-purpose flour
- 1 tbsp poppyseeds
- ½ tsp baking powder
- ¼ tsp salt
Lemon Cream Cheese Frosting
- ¼ cup room temperature vegan cream cheese
- 2 tbsp room temperature vegan butter
- ¼ tsp vanilla extract
- ⅛ tsp lemon extract
- ⅛ tsp salt
- 1-1 ½ cups powdered sugar
Instructions
- Add sugar and lemon zest to a large mixing bowl. Massage lemon zest into sugar using your fingertips until fully combined. Add room temperature butter. Use an electric hand mixer on medium-low speed to beat together butter and sugar until light and fluffy, about 3-4 minutes.
- On low speed, beat in applesauce and extracts until combined. Add flour, poppyseeds, baking powder, and salt. Combine on low speed until a soft dough forms. Cover and refrigerate dough for 20 minutes.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Use a small cookie scoop to portion dough on to baking sheet. Slightly press dough down with the palm of your hand. Bake for 10-12 minutes until light golden.
- Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack. While cookies are cooling, prepare frosting.
- In a medium mixing bowl, use a handheld mixer on medium-high speed to combine cream cheese, butter, extracts, and salt until creamy. Add the powdered sugar and mix on low until a creamy frosting forms.
- Frost cooled cookies with creamy cheese frosting and optionally garnish with a bit of lemon zest.
