You’ve heard of lemon poppyseed cake and muffins, but why not lemon poppyseed cookies? Megan found this recipe from Sommer that combines the soft, moist goodness of the cake into a giant cookie. We adapted them here to be dairy-free. They’re also very nice broken up into vanilla ice cream.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($5 total for 10 colossal cookies)
2 1/3 cups flour – $0.37
1 tsp baking powder – $0.02
1/2 tsp baking soda – $0.01
1/2 tsp salt – $0.03
1 cup margarine, softened – $2.48
1 cup brown sugar – $0.52
1 egg – $0.29
Zest plus juice of 2 lemons – $0.40
2 tsp vanilla – $0.40
1 tbsp poppy seeds – $0.08
Directions for Lemon Poppyseed Cookies
1. Make the batter: in a medium bowl, mix the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the margarine and brown sugar until they form a thick paste, then add in the egg, lemon zest and juice, vanilla, and poppy seeds. Mix well to combine.
Add the dry mixture to the wet mixture gradually, stirring to incorporate as you go. The batter should be nice and smooth with no lumps in it.
2. Drop by heaping tablespoonful onto a parchment-lined baking sheet, and bake at 350F for 10 minutes. The edges will be slightly golden. Cool your lemon poppyseed cookies on a wire rack and enjoy!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of servings
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 1 = eat rarely
- TOTAL: 16/18
If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!