These buttery lemon poppy seed shortbread cookies combine the zing of fresh lemon with a delicate crunch from poppy seeds. With their crisp texture and melt-in-your-mouth buttery goodness, they’re a perfect match for tea or coffee and an elegant addition to any gathering.
Why You’ll Love This Recipe
I love how these cookies offer a bright and zesty twist on classic shortbread. The hint of citrus paired with poppy seeds creates a delightful flavor profile, while the buttery texture adds indulgence. These cookies are easy to prepare, make a great impression, and store well for days, making them a versatile treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt
Directions
Cream the Butter and Sugar:
In a large mixing bowl, I beat the softened butter and sugar together with an electric mixer until the mixture becomes light and creamy, about 2-3 minutes.
Add the Lemon Flavor:
I mix in the vanilla extract, lemon zest, and lemon juice until everything is well combined.
Combine the Dry Ingredients:
In another bowl, I whisk the flour, poppy seeds, and salt together. Then, I gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Chill the Dough:
I divide the dough into two portions and shape each into a log about 2 inches in diameter. I wrap them in plastic wrap and refrigerate for at least 1 hour until firm.
Preheat the Oven:
While the dough chills, I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Slice and Bake:
I slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheets about 1 inch apart. I bake the cookies for 12-14 minutes until the edges are lightly golden.
Cool and Serve:
I let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Glaze:
For extra sweetness, I sometimes drizzle the cookies with a simple glaze made from powdered sugar and fresh lemon juice.
Servings and Timing
Prep Time: 15 minutes
Chilling Time: 1 hour
Baking Time: 12 minutes
Total Time: 1 hour 27 minutes
Servings: 24 cookies
Calories: 120 kcal per cookie
Variations
Orange Poppy Seed: Substitute the lemon zest and juice with orange zest and juice for a sweeter citrus flavor.
Almond Twist: Add 1/4 teaspoon almond extract along with the vanilla for a nutty undertone.
Whole Grain Version: Replace half the all-purpose flour with whole wheat flour for a slightly nuttier flavor and texture.
Lemon Lavender: Incorporate a teaspoon of dried culinary lavender for a floral note.
Chocolate Drizzle: Instead of a lemon glaze, drizzle melted dark or white chocolate over the cooled cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze the cookies in a single layer in an airtight container for up to 2 months. To serve frozen cookies, I let them thaw at room temperature.
Related Recipes:
- Honey Cinnamon Shortbread
- Christmas Shortbread Sugar Cookie Bites
- Raspberry Almond Shortbread Cookies
FAQs
How do I ensure the cookies have the best texture?
Chilling the dough is key. It helps the butter solidify, preventing the cookies from spreading too much and maintaining their shortbread texture.
Can I make the dough ahead of time?
Yes, the dough can be prepared and stored in the refrigerator for up to 3 days or frozen for up to a month. Just slice and bake when ready.
Can I use salted butter?
If I only have salted butter, I reduce or omit the added salt in the recipe to balance the flavors.
How do I make the glaze?
I mix powdered sugar with a few drops of fresh lemon juice until I achieve a smooth, drizzling consistency.
Can I add more poppy seeds?
Absolutely! I sometimes increase the poppy seeds to 1.5 tablespoons for extra crunch and flavor.
Conclusion
These lemon poppy seed shortbread cookies are a delightful treat for any occasion. With their perfect balance of buttery richness and zesty brightness, they’re sure to become a favorite in your home. Whether you enjoy them plain or with a glaze, these cookies bring a touch of elegance to every bite.
📖 Recipe:
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Lemon Poppy Seed Shortbread Cookies
- Total Time: 1 hour 27 minutes (includes chill time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These buttery Lemon Poppy Seed Shortbread Cookies offer a bright, zesty twist on classic shortbread with the perfect balance of fresh lemon zest, a subtle crunch from poppy seeds, and melt-in-your-mouth texture. Perfect for tea time or as an elegant treat for gatherings, these cookies are easy to prepare, store well, and taste absolutely divine.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt
Instructions
- Cream the Butter and Sugar:
Beat softened butter and sugar with an electric mixer until light and creamy (2-3 minutes). - Add Lemon Flavor:
Mix in vanilla extract, lemon zest, and lemon juice until combined. - Combine Dry Ingredients:
Whisk together flour, poppy seeds, and salt. Gradually mix into the wet ingredients until a dough forms. - Chill the Dough:
Divide the dough into two logs (about 2 inches in diameter), wrap in plastic wrap, and chill for at least 1 hour. - Preheat the Oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. - Slice and Bake:
Slice dough into 1/4-inch thick rounds, place on baking sheets, and bake for 12-14 minutes until edges are golden. - Cool and Serve:
Cool on baking sheets for 5 minutes, then transfer to a wire rack. Optionally, drizzle with a simple lemon glaze.
Notes
For a lemon glaze, mix powdered sugar with a few drops of fresh lemon juice until drizzling consistency.
Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Substitute lemon zest and juice with orange zest and juice for a sweeter variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
