Gluten Free Lemon Poppy Seed Cookies That are Perfect for Shipping Print
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Gluten-Free Poppy Seed Cream Cookies

  • Author: Joybilee Farm
  • Prep Time: 30 min.
  • Cook Time: 15 min.
  • Total Time: 45 minutes
  • Yield: 24 1x

Description

This is a delicious, lemony, gluten-free cookie with the texture that your gluten free friend has been missing. Crispy and flaky with the mouth-freel of wheaten cookies, these cookies are perfect for shipping and gifting. Make them plain as lemon poppy seed cookies, or put two cookies together with a lemon cream centre for Lemon Poppy Seed Cream Cookies.


Ingredients

Scale
  • Cookie Ingredients
  • 1 cup butter, creamed
  • 1 cup of organic sugar
  • 2 tbsp. flax jelly*
  • 3 eggs
  • 2 tbsp. lemon peel/zest, organic
  • 2 tsp. lemon extract
  • ½ cup poppy seeds
  • 2 1/2 cups Gluten Free flour, Bob’s Redmill
  • 1 tsp baking powder

Cream Centre Ingredients

  • ¼ cup butter, softened
  • 2 tsp. lemon extract
  • 1 tbsp. lemon juice
  • ½ tsp. India Tree Natural Dye Food Colouring
  • 1 to 1 ½ cups icing sugar

Instructions

  • Cream butter and sugar.
  • * Make flax jelly: In a separate bowl add 3 tbsp flax seed plus ½ cup of boiling water. Allow it to sit for 3 minutes. Beat with a fork until foamy and viscose. Strain out the clear viscose liquid. This is the flax jelly. Take 2 tbsp. of the flax jelly and add to the creamed sugar and butter mixture.
  • Add eggs one at a time, beating after each addition.
  • Add lemon peel and lemon extract and beat for 1 minute.
  • Add poppy seeds. Allow the poppy seeds to swell for 30 minutes.
  • Add gluten-free flour and baking powder.
  • Allow to sit for 30 minutes to allow the flour to absorb liquid.
  • Form into logs and wrap in parchment paper. Refrigerate for overnight or up to 1 week.

How to bake

  • Preheat oven to 375*F.
  • Remove from the refrigerator.
  • Slice as thinly as possible into cookie rounds.
  • Place one inch apart on greased cookie sheet.
  • Prick cookies with a fork several times. This helps the cookies crisp up.
  • Bake at 375*F for 15 minutes or until cookies are golden brown.
  • Remove from the oven. Allow to cool for 2 or 3 minutes on the baking sheet.
  • Transfer cookies to cooling rack to finish cooling completely. Cookies will be crisp and chewy.
  • With this gluten free cookie, you don’t need to wait for the cookie sheet to cool before putting the next rounds of dough on the baking sheet for baking. A hot cookie sheet will help the cookies spread thinner, making for a crisper finished cookie.

Creamed filling

  • Blend butter and sugar together until smooth.
  • Add lemon extract, lemon juice, and food colouring.
  • Blend until smooth.
  • Makes enough icing for 2 – 3 dozen cookies.
  • You’ll want to use a spatula to get every bit of the icing out of the bowl.
  • Place 1 tsp of icing in the centre of each cookie, with a spatula, moving icing in a circular motion.
  • Cap with second cookie.
  • Set aside and wait for the cream filling to firm up before packaging.
  • Package in an gift bag, tying tightly closed, so that the cookies stay fresh and crisp.

Notes

  • These cookies are crispy and flaky. They are great alone or with the cream centre. Make some of each.
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