Buttery gluten free lemon poppy seed cookies are a wonderful treat! Make them extra special by topping them with a simple lemon glaze.
What are your Mother’s Day plans? If you are a mom, I hope you are going to get to put your feet up for a few minutes and eat a little sweet treat on Sunday! I think that these light gluten free lemon poppy seed cookies are a perfect Mother’s Day brunch or lunch cookie. Crispy, buttery, and flavorful, they are a delicious little dessert.
You can make these plain, or top them with a simple glaze. Lemon juice or water plus some confectioner’s sugar is all it takes to make the glaze. And it’s up to you as far as flavor goes…Darryl prefers a really lemony glaze, and I prefer a sweeter glaze.
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Vegan and Gluten Free Lemon Poppy Seed Cookies.
For the cookies:
- 2 cups gluten free flour blend Bob's Red Mill 1-to-1 blend or King Arthur Multi-Purpose Gluten Free Flour works well
- 2/3 cup vegan buttery spread
- 1 cup organic cane sugar
- 2 Tablespoons unsweetened applesauce
- 2 1/2 Tablespoons fresh lemon juice
- 2 teaspoons lemon zest be careful when you zest the lemon to get only the yellow, not any white!
- 1 Tablespoons poppy seeds
For the glaze:
- 1 1/2 cups confectioner's sugar
- 1-2 Tablespoons lemon juice or water
- 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. Texture can vary with different gluten free flour blends).
- 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. (If the dough is too cold and stiff, you may have to let it warm up just a little bit before rolling.
- Using a round cookie cutter, (or a different shape - flowers would be pretty!) 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 cooled cookies.
You can use regular all-purpose flour or white spelt flour if you don't need these to be gluten free.
These are so easy to make ahead of time – just keep them in an airtight container.
Have a wonderful weekend!