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.

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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

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• 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.