Delish Lemon Poppy Seed Cookies
3/4 cup sugar
3/4 cup packed brown sugar
3/4 cup butter (soy butter if you are going for real vegan; real butter works better!)
3/4 cup soy yogurt
1 1/2 tsp vanilla (I just did a big splash)
3/4 tsp baking soda
3/4 tsp salt
Zest of lemon or ~1 tsp dried lemon zest
Juice from 1/2 lemon
2 1/2 cups flour
2 Tbsp. poppy seeds
Preheat oven to 350. Blend the sugars, butter, and soy yogurt together (you could probably substitute 6 ounces of plain regular yogurt). Gently zest just the outer layer of the lemon, cut in half and squeeze cup up to keep the seeds from dropping in the bowl.
I found that it was possible to drop onto the baking sheet using spoons but the dough was a lot easier to handle if chilled for 30 minutes or so. I recommend putting 9 cookies on a regular cookie sheet because the dough spreads quite a bit.
Bake 10-12 minutes (check at 10 because they can get toasty quickly). Let them sit on the baking sheet for about 2 minutes, then let cool on cooling racks. Enjoy!
3/4 cup sugar
3/4 cup packed brown sugar
3/4 cup butter (soy butter if you are going for real vegan; real butter works better!)
3/4 cup soy yogurt
1 1/2 tsp vanilla (I just did a big splash)
3/4 tsp baking soda
3/4 tsp salt
Zest of lemon or ~1 tsp dried lemon zest
Juice from 1/2 lemon
2 1/2 cups flour
2 Tbsp. poppy seeds
Preheat oven to 350. Blend the sugars, butter, and soy yogurt together (you could probably substitute 6 ounces of plain regular yogurt). Gently zest just the outer layer of the lemon, cut in half and squeeze cup up to keep the seeds from dropping in the bowl.
I found that it was possible to drop onto the baking sheet using spoons but the dough was a lot easier to handle if chilled for 30 minutes or so. I recommend putting 9 cookies on a regular cookie sheet because the dough spreads quite a bit.
Bake 10-12 minutes (check at 10 because they can get toasty quickly). Let them sit on the baking sheet for about 2 minutes, then let cool on cooling racks. Enjoy!
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