Looking for a sweet treat this Easter? Try these light and fluffy low FODMAP lemon poppy seed cookies will be the star of your dessert table!
Move your oven racks to the upper and lower thirds of your oven and preheat the oven to 350 degrees. Then, line two baking sheets with parchment paper and set them aside.
Mix the flour, poppy seeds, baking soda, and salt in a medium-sized bowl and set it aside.
Combine the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy (about 4 minutes). Then, add the egg, vanilla, and 1 tbsp of lemon zest and beat until they're fully incorporated.
Turn the mixer speed to low and add the flour mixture to the butter mixture, then return the mixer to medium-high until the flour is just combined. Roll the dough into 24 balls and place them on your prepared baking sheets about 2" apart. Bake the cookies for 15-20 minutes, switching the trays halfway through baking. Let the cookies cool on the baking tray for 5 minutes, then move them to a wire rack to finish cooling.
To make the glaze, whisk together 1 tsp of lemon zest, the icing sugar, and just enough lemon juice to make the glaze spreadable. Spread it on or dip your cookies and allow the icing to set for at least 20 minutes before serving.
Brought to you by The FODMAP Formula - www.fodmapformula.com