Lemon Poppy & Sesame Seed Cookies
Serves 24Prep 15 minCook 12 minTotal 27 min
Prep and cook times are estimates — every kitchen moves at its own pace. Optional 30 min dough chill.
These cookies are my attempt to recreate a flavor I still dream about: the "Opium Den" ice cream from Ice & Vice, a little experimental ice cream shop on the Lower East Side that's long gone now. White sesame, toasted poppy seed, lemon — I tried to bake that memory into a cookie, and the flavor was there from day one.
But I was an amateur baker when I filmed this one, so this is the recipe the way it should have been all along: brighter lemon, chewier centers, properly toasted sesame. Same flavor you remember, better cookie.
Note: the video shows our original bake — this page has the improved version.
Watch it made
Directions
- Toast the sesame seeds: heat a dry skillet over medium heat, add the sesame seeds, and toast 4–5 minutes, shaking the pan often, until golden and fragrant. Set aside to cool.
- Preheat the oven to 350°F. Line a baking sheet with a reusable silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, sea salt, baking soda, poppy seeds, and toasted sesame seeds.
- In a large bowl, rub the lemon zest into the cane sugar and brown sugar with your fingertips until fragrant and slightly damp. Add the softened vegan butter and cream 2–3 minutes, until pale and fluffy. Beat in the egg replacers until smooth, then beat in the lemon juice and lemon extract.
- Stir the flour mixture into the butter mixture just until combined — don't overmix.
- Use a cookie scoop to portion the dough onto the prepared sheet. Optional: chill the scooped dough 30 minutes before baking — it keeps the cookies thick and chewy.
- Bake 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Cool on the pan for 5 minutes, then move to a wire rack to finish cooling.
