I bake a lot during Christmas for edible gift boxes. These zesty cookies are one of my favorites which provide a "freshness" and balance to the selection gingerbread, sugar cookies and others that we make. The speckles of poppy seeds also add a subtle crunch to them too.
3/4 cup (170g) cane sugar
1/2 cup (110g) vegan butter
1 teaspoon vanilla extract
1 Tablespoon finely grated lemon zest
1 Tablespoon finely grated lime zest
1 Tablespoon finely grated orange zest
2 Tablespoons fresh orange juice
1 Tablespoon fresh lime juice
1 1/2 cups (190g) flour
1/2 teaspoon baking powder
2 Tablespoons poppy seeds
Preheat the oven to 350°F and line two baking trays with parchment paper.
In a large mixing bowl, beat the sugar and butter together until fluffy. Add the vanilla, all the zests, and fresh juices, beating to combine.
Mix in the flour, baking powder, and poppy seeds.
Roll the dough into balls about the size of large marbles (this will make about 60 cookies) and place them onto the lined baking sheets about 2" apart.
Flatten each ball with the bottom of a flat glass or measuring cup and a piece of parchment paper in between, so it doesn't stick.
Bake for 13-15 minutes, swapping the trays halfway. Let cool completely before storing.