There isn’t a flavor that says warm weather more than lemon. Welcome spring and summer to your dessert roster with these luscious lemon poppy seed cookies. Almond flour and coconut oil make for a gluten-free, healthy update to this classic that’s just as refreshingly sweet and tart. Drizzle on lemon glaze and laze away the warmer days.
Lemon Poppy Seed Cookies With Lemon Glaze
- 1-1/2 cups powdered sugar
- 2 Tbsp. lemon juice
Preheat oven to 350 degrees F.
In large bowl, combine butter and sugar; use hand mixer to mix until fluffy. Mix in egg and lemon juice and zest. Stir in poppy seeds.
Stir in flour, baking soda and salt slowly until just combined.
Spoon dough into balls and arrange on cookie sheet (cookies will spread).
Bake 14 minutes.
In bowl, combine glaze ingredients.
Drizzle glaze onto cooled cookies.
Almond flour can be replaced with oat flour or all-purpose flour.
For a flavor twist, replace lemon with orange and add 1/2 tsp. almond extract.