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
