These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.
*To make cookies dairy free: Feel free to use a vegan buttery stick, such as Earth Balance.
To make cookies gluten free: I suggest using an all purpose gluten free flour such as Bob’s Red Mill 1:1 baking flour. I also think chickpea flour or quinoa flour would work very well but you may get a different flavor.
You can also try my paleo lemon poppyseed cookies if you are looking for a grain free or gluten free lemon cookie.
To make cookies vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and a softened vegan buttery stick (such as Earth Balance).
If you want to use coconut sugar in this recipe, I suggest only using it in the cookies themselves. Personally I think it overpowers the lemon flavor too much. Do NOT roll the cookies in coconut sugar; it doesn’t have the same consistency.
Freeze these cookies: wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature; I recommend glazing them after defrosting.