Lemon Poppy Seed Cookies GF
Gluten free
Ingredients
- 2 Cups Gluten free flour
- ⅔ Cups Butter
- 1 Cup Sugar
- 2 Tablespoons Applesauce
- 2 ½ Tablespoons Lemon juice
- 2 Teaspoons Lemon zest, optional if not using fresh
- 1 Tablespoon Poppy seeds
Glaze
- 2 Cups Powdered sugar
- 1-2 Tablespoons Lemon juice or water
Instructions
Cookies
- 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 F. 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 ¼ 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.
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.
Notes
Recipe Notes
You can use regular all-purpose flour or white spelt flour if you don't need these to be gluten free.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.