Ingredients

2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ¼ cups sugar
½ cup applesauce
¼ cup canola oil
2 Tbsp fresh lemon juice (Meyer lemons are the best!)
4 tsp freshly grated lemon zest
Poppy seeds

Instructions

1.In a large bowl, whisk flour, baking powder, baking soda, salt.

2.In another bowl, whisk 1 cup sugar, applesauce, oil, lemon juice, lemon zest until smooth. Add wet ingredients; stir until blended.

3.Throw in a few handfuls of poppy seeds during the mixing process.

4.Refrigerate until chilled, at least 30 minutes. (dough will keep in fridge for up to 3 days)

5.Preheat oven to 350 F. Lightly oil 2 baking sheets.

6.Place remaining sugar in a small bowl. Using floured hands, roll dough into 1½ inch balls. Roll balls in sugar and place ~2 inches apart on the baking sheets.

7.Bake cookies for 12 minutes, or until very lightly browned. Cool for 1 minute, then transfer to a wire rack to finish cooling.

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