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Lemon Poppyseed Cookies

Delicious vegan biscuit like cookies that are filled with lemon flavor!
Servings: 36 cookies


  • 192 g (1 cup) Spectrum Shortening
  • 200 g (1 cup) Sugar
  • 1 tbsp Bob Mill's Egg Replacer
  • 3 tbsp Water
  • 1 tsp Vanilla
  • 1 tbsp Lemon Extract* see notes
  • 1 tbsp Lemon Zest, about 1 lemon
  • 360 g (3 cups) All Purpose flour
  • 1-½ tsp Baking Powder
  • ½ tsp Salt
  • 1-½ tbsp Whole Poppy Seeds

Lemon Glaze

  • 150 g (1-¼ cups) Powdered Sugar
  • 2 tbsp Lemon Juice, about 1 lemon
  • 1 tbsp Light Corn Syrup
  • Yellow Food Coloring, optional


  • In a food processor or a mixer, beat together the shortening and the sugar. Once creamy, add the egg replacer and the water and beat until well combined. Add vanilla, lemon extract and lemon zest.
  • Whisk together the flour, baking powder and salt and add to the batter, mix until the batter creates a solid dough. Add poppyseeds until just mixed in.
  • Preheat oven to 350F. Roll your cookie dough into two separate balls. If the dough is a little sticky, sprinkle with flour or pop in the fridge for 10 minutes. Roll out your dough between two large pieces of parchment paper to about ¼ inch thick.
  • Cut the cookies into equal squares or use your favorite cookie cutter (like these bees!) and place on a cookie sheet. Bake for 10-12 minutes until the edges are golden. Let cool before adding glaze.


  • Combine powdered sugar, lemon juice and corn syrup in a bowl and whisk until very smooth. Add food coloring slowly until the color you love. Glaze the cooled cookies with a knife or piping bag and let dry. ** Glaze will not harden without the corn syrup**