You’ve heard of lemon poppyseed cake and muffins, but why not lemon poppyseed cookies? Megan found this recipe from Sommer that combines the soft, moist goodness of the cake into a giant cookie. I adapted them here to be dairy-free. They’re also very nice broken up into vanilla ice cream.
Ingredients
2 1/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup margarine, softened
1 cup brown sugar
1 egg
Zest plus juice of 2 lemons
2 tsp vanilla
1 tbsp poppy seeds
Directions
Make the batter: in a medium bowl, mix the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the margarine and brown sugar until they form a thick paste, then add in the egg, lemon zest and juice, vanilla, and poppy seeds. Mix well to combine.
Add the dry mixture to the wet mixture gradually, stirring to incorporate as you go. The batter should be nice and smooth with no lumps in it.
Drop by heaping tablespoonful onto a parchment-lined baking sheet, and bake at 350F for 10 minutes. The edges will be slightly golden. Cool your lemon poppyseed cookies on a wire rack and enjoy!
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