Vegan Lemon Poppyseed Cookies
Fluffy and soft 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.