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Eggless Lemon Poppy Seed Cookies
US measuring cups are used (1 cup = 240 ml)
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
32
minutes
minutes
Servings
9
cookies
Calories
200
kcal
Author
Kanan
Ingredients
▢
¼
cup
Unsalted butter
soften at room temperature
▢
¼
cup
Powdered sugar (Confectioner’s sugar or icing sugar)
▢
¼
teaspoon
Pure vanilla extract
▢
1
tablespoon
Khas khas (White poppy seeds)
▢
½
teaspoon
Lemon zest
▢
½
cup
All purpose flour (Maida)
Maida
Instructions
making eggless lemon poppy seeds cookies recipe:
Take soften butter and icing sugar in a bowl. Beat it using wire whisk till it gets smooth, creamy and light.
Add poppy seeds, lemon zest and vanilla extract. Beat it again till everything is incorporated well.
Add all purpose flour. Mix it using spatula. it will crumbly dough.
Line plastic wrap on the work surface. Dump all the dough on it.
Gather it using your hand. Make a log of 1 ½ inch diameter.
Wrap the plastic around then twist both ends. Keep in refrigerator to chill. Chill it till hardens. It took me 1 hour.
Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
Line a baking sheet or cookie sheet with parchment paper and keep it aside.
Remove the log from the refrigerator.
Make ¼ inch thick slices using sharp knife.
Arrange them few inches apart on prepared baking sheet.
Bake into preheated oven for 10-12 minutes. Or till the edges are slightly browned.
Let it cool in a pan for 5 minutes.
After that remove it on a cooling rack and let it cool completely.
Nutrition
Calories:
200
kcal
|
Carbohydrates:
20
g
|
Protein:
2.1
g
|
Fat:
12.7
g
|
Saturated Fat:
7.4
g
|
Cholesterol:
31
mg
|
Sodium:
83
mg
|
Potassium:
37
mg
|
Fiber:
0.7
g
|
Sugar:
7.7
g
*Nutrition information is a rough estimate for 1 serving
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