Lemon Poppy Seed Cookies

Lemon loveliness on a beautiful Spring day.

Happy Bunny Day! Ostara, Spring Equinox, Easter – however you celebrate it. I hope your day of  celebrating is wonderful.

The weather today is beautiful. Extremely unseasonal for early April, but who’s complaining? I’m not that’s for sure. I was able to wear my pretty white dress and my open toe shoes and not feel like my legs are freezing off. Spring makes me happy. Now all I need is some grass to squish my toes with and I’ll be set.

I really think that lemon in a baked good is a gift from the gods. They knew it was good and had to pass it along to us somehow. Lemon and sugar plus butter (vegan of course) = heaven. You’re really going to want to bake these. Why? Because they’re damned good (yes, I said damned). Sweet and yummy and the lemon bites the back of your tongue in this amazing, sweet, zesty, shivery way.

Lemon Poppy Seed Cookies

1/4 cup fresh lemon juice

3 1/2 tsp lemon zest (from 2 or 3 lemons)

1 cup Earth Balance

2 cups flour

1 tsp baking powder

1/8 tsp salt

1 1/2 cups sugar

Egg replacement equivalent of 1 egg

2 tsp pure vanilla extract

1 1/2 tbs poppy seeds. Extra for sprinkling.

Preheat oven to 375 degrees.

In a small saucepan, bring lemon juice to a simmer and cook until it’s reduce by almost half. Add 1/2 cup of Earth Balance. Blend until melted, then take off heat.

Stir together 1/2 cup of sugar and 1 1/2 tsp of lemon zest. With your hands, rub the lemon zest and sugar together until well combined. The sugar will start to become a very pale yellow. Set aside.

Whisk together flour, baking powder and salt. Cream the remaining Earth Balance and 1 cup of sugar together on medium speed in electric mixer with a paddle attachment (or on medium speed of a hand held mixer). Mix in egg replacer and lemon butter mixture until pale – about 2 or 3 minutes. Mix in vanilla and leftover lemon zest. Add flour and poppy seeds.

Roll spoonfuls of the cookie dough together to form 1 1/2 in balls (approximately); roll them in the sugar/lemon zest mixture. Place them about 2 inches apart on baking sheets. Press each ball with the bottom of a glass until it’s about 1/4 inch thick. Sprinkle lightly with poppy seeds.

Bake until browned around the bottom edges – about 10-12 minutes. Transfer to wire racks and let cool completely.


Mocha Cinnamon Chocolate Chip Cookies

Chocolate and coffee. Such a wonderful combination don’t ya think? There is something so earthy about the two of them when they’re together that’s almost irresistible.

Try eating just one. Go ahead, I dare you.

I personally believe these cookies are best eaten next to a large glass of soymilk. mmmmm

Mocha Cinnamon Chocolate Chip Cookies

adapted from Best of Fine Cooking.com

2 cups all purpose flour

1/2 tsp baking powder

3/4 tsp ground cinnamon

1/8 tsp salt

1 1/2 cups Earth Balance, softened at room temperature

3 level tbs instant espresso powder (or 4 level tbs instant-coffee granules, crushed)

1 cup confectioners’ sugar

1/2 cup packed light brown sugar

1 1/2 cups semisweet chocolate chips

About 1/4 cup granulated sugar for dipping.

Preheat oven to 350 degrees. Line cooling racks with paper towels (this is a must).

In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a larger bowl, beat the Earth Balance and espresso powder or coffee until well combined. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.

Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (begin checking after 12).

Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel-lined racks to cool completely. Bake the rest the same way.

Molasses Cookies

One of Riz’s favorite cookies are Molasses Cookies. I thought I’d be a good partner and make a batch just for him (since I usually bring the things I make into work). They’ve got a bit of crispiness on the outside, but soft and chewy when you bite into them.

Molasses Cookies

2 cups of flour
2 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cloves
1/2 Earth balance, softened
1 cup packed dark brown sugar
1 tbs canola oil
1/3 cup molasses
1 Egg replace measurement.

Before baking:

Sift together the flour, baking soda, ginger, cinnamon and cloves in a medium bowl. In another bowl, beat Earth Balance and brown sugar until light and fluffy. Beat in the oil just until blended. Scrape the sides of the bowl and add in the molasses and egg replacer – beat until blended. Then stir in the flour mixture until well combined. The mixture may look a bit crumbly, but once you mush it together in a ball it’ll come together. Wrap ball in plastic wrap and chill in refrigerator for 3 hours.

To bake:

Heat oven to 375 degrees. Grease baking sheet or line with parchment paper. Measure dough into tablespoon size pieces and roll each piece between palms to form a 1 inch ball. Roll balls in sugar to coat. Put on baking sheet 2 inches apart. Sprinkle tops with sugar. Bake until the surface is barely dry – about 9-10 minutes. Let cool on baking sheets for 5 minutes.


Life is never too busy for cookies.

I’ve been running around like a crazy person these past few weeks. I’ve hardly had time to think or sit, let alone relax. BUT I have always found time to make cookies. I guess you can say that I have had time to think and relax (baking is my way of relaxing).

I had to work on Memorial Day and as usual when the people I work with have to work a holiday, we have a potluck lunch. I’m fortunate enough to work with a vegetarian and a vegan so I always know there will be something for me to eat besides the things I bring myself. I’ve become known for my cookie baking skills, so it was demanded of me to bring cookies as my contribution for the potluck. I made Oatmeal Cranberry Raisin cookies, Peanut Butter cookies and chocolate chip cookies. They were all eaten in a matter of minutes. YAY! I love spreading the vegan love.