Name: Lemon Poppy Seed Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 38 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 2 tablespoons poppy seeds; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon fresh lemon juice

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Zesty, buttery, and delicately crisp, Lemon Poppy Seed Shortbread Cookies are the kind of treat that can instantly brighten your day. With pops of citrus, a tender, melt-in-your-mouth crumb, and those delightful little flecks of poppy seeds, they’re everything you love about classic shortbread with an irresistible, sunny twist. Whether you’re looking for the perfect cookie to impress at teatime or a sweet, snackable addition to your dessert table, these cookies will have you reaching for seconds (or thirds!).

Ingredients You’ll Need

Lemon Poppy Seed Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about making Lemon Poppy Seed Shortbread Cookies is the pure simplicity: just a handful of pantry staples, each playing a crucial role. Every ingredient matters, striking the delicious balance between tender texture, buttery flavor, and a burst of lemony freshness.

Unsalted Butter: The foundation of that classic shortbread richness; be sure it’s softened for easy creaming.
Granulated Sugar: Gives the cookies their subtle sweetness while helping create that tender crumb.
All-purpose Flour: Essential for the structure of the shortbread—measure it out carefully for the perfect texture.
Poppy Seeds: Tiny specks that deliver gentle crunch and a charming visual pop.
Lemon Zest: The key to aromatic, citrusy flavor—finely grate just the bright yellow skin for best results.
Vanilla Extract: Adds a warm, mellow note to balance out all that lively lemon.
Salt: Just a pinch makes all the other flavors sing and keeps the sweetness in check.
Fresh Lemon Juice: Brightens up every bite with a hint of tangy freshness.

How to Make Lemon Poppy Seed Shortbread Cookies

Step 1: Cream the Butter and Sugar

Let’s start by making that irresistible buttery base. In a large bowl, combine the softened butter and granulated sugar. Using a hand mixer (or some good old-fashioned elbow grease!), cream them together until the mixture is pale and fluffy. This step gives you that signature lightness every great shortbread needs.

Step 2: Add the Citrus and Vanilla

Next, stir in the lemon zest, fresh lemon juice, and vanilla extract. As you mix, a burst of lemon aroma will hit you—always a good sign! This infusion is what sets Lemon Poppy Seed Shortbread Cookies apart, ensuring every bite tastes like spring.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, poppy seeds, and salt. This blends the seeds evenly and avoids any clumping later on, so you’ll get lovely little specks in every cookie rather than pockets of poppy seed surprise.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients into your buttery lemon mixture, stirring gently until just combined. The dough will be soft yet hold its shape. Take care not to overmix here—you want tender cookies, not tough ones!

Step 5: Shape and Chill the Dough

Gather your dough and roll it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap to avoid drying out, then let it chill in the refrigerator for at least one hour. This step makes slicing a breeze and helps each Lemon Poppy Seed Shortbread Cookie keep its lovely shape in the oven.

Step 6: Slice and Bake

Once the dough is firm, slice it into 1/4-inch thick rounds and arrange them on a parchment-lined baking sheet. Bake at 325°F (163°C) for 15 to 18 minutes, just until the edges are lightly golden. As they bake, your kitchen will fill with bright, buttery aromas—pure happiness.

Step 7: Cool and Enjoy

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely. This short rest lets them firm up perfectly, ready for that satisfying first bite!

How to Serve Lemon Poppy Seed Shortbread Cookies

Garnishes

For a picture-perfect finish, dust your Lemon Poppy Seed Shortbread Cookies with powdered sugar or drizzle on a quick lemon glaze (just whisk powdered sugar with fresh lemon juice). A scattering of extra lemon zest or even a few more poppy seeds on top brings out both flavor and flair.

Side Dishes

Pair your cookies with a pot of Earl Grey tea, an iced herbal infusion, or a tall glass of homemade lemonade. They’re also wonderful alongside a scoop of lemon sorbet or a bowl of fresh berries for a light, refreshing dessert.

Creative Ways to Present

Try stacking a few cookies and tying them with a pretty ribbon for a sweet edible gift. Arrange them in a decorative tin for your next picnic, or plate them with citrus wedges and sprigs of mint for an elegant afternoon treat. With their sunny appearance and delightful flecks, Lemon Poppy Seed Shortbread Cookies always look ready for a celebration.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store your Lemon Poppy Seed Shortbread Cookies in an airtight container at room temperature. They’ll stay delightfully crisp for up to one week, making them perfect for prepping ahead or enjoying as a grab-and-go snack whenever you need a bright pick-me-up.

Freezing

These cookies freeze beautifully! After baking and cooling, pack them in a freezer-safe bag or container with layers of parchment paper between them. They’ll keep for up to three months—simply thaw at room temperature before serving. You can also freeze the unbaked dough log and slice and bake fresh cookies whenever the craving strikes.

Reheating

If your cookies lose a bit of their crispness, just pop them in a low oven (about 300°F or 150°C) for 3–5 minutes. They’ll come out warm and fragrant, just like freshly baked!

FAQs

Can I make these cookies vegan?

Absolutely! Swap the butter for a high-quality vegan buttery stick or margarine. Be sure your substitute is firm enough to provide structure; the cookies may be a tad softer but still delicious and filled with lemony goodness.

Do I really need to chill the dough?

Yes, chilling isn’t just a fussy extra step—it’s what makes these Lemon Poppy Seed Shortbread Cookies hold their shape and achieve that signature snappy texture. Don’t skip it!

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice will work in a pinch, fresh lemon juice and zest give these cookies their vibrant, aromatic flavor—totally worth the extra minute it takes to zest and juice a real lemon.

What if I don’t have poppy seeds?

You can still make the cookies without poppy seeds, although you’ll miss out on their subtle crunch and charming look. Consider swapping in finely chopped nuts or just going full citrus for a classic lemon shortbread.

How do I make the lemon glaze?

It’s as easy as whisking together 1/2 cup powdered sugar with a tablespoon (or so) of fresh lemon juice until smooth. Drizzle over cooled cookies for an extra tangy, sweet finish.

Final Thoughts

If you’re ready for a cookie that’s as cheerful as it is delicious, give these Lemon Poppy Seed Shortbread Cookies a try. They’re a breeze to make, easy to love, and guaranteed to bring a little sunny joy to any day—so preheat your oven and let the baking magic begin!

Lemon Poppy Seed Shortbread Cookies Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour 38 minutes (including chilling)
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Delicate and buttery, these Lemon Poppy Seed Shortbread Cookies are bursting with citrus flavor and a delightful crunch from the poppy seeds. Perfect for any occasion, these cookies are a great treat to enjoy with a cup of tea or as a sweet snack.

Ingredients

Scale

For the Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon fresh lemon juice

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
Mix wet ingredients: Mix in lemon zest, lemon juice, and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, poppy seeds, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill dough: Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
Slice and bake: Slice the chilled dough into cookies, place on a baking sheet, and bake for 15–18 minutes.
Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.