If you’re a fan of buttery, melt-in-your-mouth treats with a vibrant citrus kick, these Lemon Poppy Seed Shortbread Cookies strike the perfect chord between brightness, crunch, and irresistible richness. Every bite brings together zesty lemon, the nutty pop of poppy seeds, and that classic shortbread texture, making them the kind of cookie you’d find at an artisan bakery (but so simple to make at home). Whether you need a sweet companion to your afternoon tea, want to impress at a brunch, or are looking for a new go-to treat, Lemon Poppy Seed Shortbread Cookies will quickly become a household favorite.
Ingredients You’ll Need
Part of what makes Lemon Poppy Seed Shortbread Cookies so special is how the simplest pantry staples come together to create something magical. These ingredients aren’t just here for structure; they each play an important role in giving these cookies their delicate texture and sparkling personality.
- Unsalted butter: Gives the shortbread its classic richness and melt-away crumb. Make sure it’s softened for easy creaming!
- Granulated sugar: Adds the perfect touch of sweetness and helps give the cookies a subtle crunch on the edges.
- Fresh lemon zest: Brings a lively, aromatic citrus flavor that wakes up the whole recipe — freshly grated is a must.
- Pure vanilla extract: Grounds the bright lemon flavors with a hint of warmth and depth.
- All-purpose flour: Provides the cookies with structure while keeping the tender shortbread crumb.
- Poppy seeds: Deliver a delicate crunch and their signature nutty flavor, making every bite pop.
- Salt: Just enough to balance the sweetness and accentuate all the flavors.
How to Make Lemon Poppy Seed Shortbread Cookies
Step 1: Cream Butter, Sugar, and Lemon Zest
Start things off by combining your softened butter, granulated sugar, and lemon zest in a large mixing bowl. Using a hand mixer or stand mixer, beat everything together for a good 2 to 3 minutes until it’s pale, creamy, and just a little bit fluffy. This step is key to achieving that tender, shortbread texture and infusing the dough with fresh citrus brightness.
Step 2: Mix in Vanilla
Add the pure vanilla extract and beat just until it disappears into the mixture. Don’t skip or rush this part — that splash of vanilla really rounds out the lemon and butter flavors without overpowering them.
Step 3: Add Flour, Poppy Seeds, and Salt
Switch your mixer to low (or use a spatula) and add the flour, poppy seeds, and salt. Stir until everything just comes together and no streaks of flour remain. The dough will look crumbly at first, but a few more turns and it should hold together. Avoid over-mixing, as that can make the cookies tough.
Step 4: Shape and Chill the Dough
Divide the dough in half, then roll each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap. Pop them into the fridge for at least 1 hour, or until nice and firm — this helps the flavors mingle and makes slicing much easier (and neater!).
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Unwrap the dough logs and slice into 1/4-inch rounds, using a sharp knife for clean edges. Arrange the cookies about an inch apart on the sheets. Bake for 10-12 minutes, just until the edges begin to turn lightly golden. Resist the urge to overbake; the cookies will firm up as they cool.
Step 6: Cool and Glaze (Optional)
Let your Lemon Poppy Seed Shortbread Cookies sit on the baking sheet for five minutes before transferring to a cooling rack. If you want an extra burst of lemony zing, whisk together powdered sugar with a splash of fresh lemon juice and drizzle over the cooled cookies.
How to Serve Lemon Poppy Seed Shortbread Cookies
Garnishes
For a totally swoon-worthy finish, try a simple lemon glaze, a dusting of powdered sugar, or even a sprinkle of extra poppy seeds. Small twists of lemon zest on top add elegance and amplify the citrus aroma.
Side Dishes
Lemon Poppy Seed Shortbread Cookies make the perfect pairing with afternoon tea, a steamy latte, or a glass of cold milk. To keep the citrusy mood going, serve them alongside a bowl of mixed berries or a tangy lemon curd for dipping.
Creative Ways to Present
Arrange them on a pretty tiered stand for brunch, package them up in cellophane bags tied with ribbon for heartfelt gifts, or stack them high on a cake plate for a beautiful centerpiece at any gathering. These cookies look stunning nestled into dessert platters or added to cookie swaps, instantly brightening up the selection.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Poppy Seed Shortbread Cookies perfectly fresh, store them in an airtight container at room temperature for up to a week. They’re surprisingly sturdy and retain their buttery snap day after day, making them ideal for baking ahead.
Freezing
You can freeze the baked cookies or the dough logs before slicing. For dough, wrap tightly and freeze for up to three months. When ready, just slice and bake straight from the freezer, adding a minute or two to the baking time. For baked cookies, freeze in a single layer, then transfer to a zip-top bag for up to two months.
Reheating
Shortbread doesn’t require much reheating, but if you’d like to refresh the cookies, place them on a baking sheet in a 300°F (150°C) oven for two to three minutes. This brings back their crispness and wakes up the lemony aroma.
FAQs
Can I make Lemon Poppy Seed Shortbread Cookies without poppy seeds?
Absolutely! If you’re not a fan of poppy seeds or don’t have any on hand, simply leave them out. The cookies will still have that luscious lemony shortbread flavor and wonderful texture.
How do I get the best lemon flavor in these cookies?
Use freshly grated lemon zest for the brightest, most vibrant flavor. If you love a tart punch, add a touch more zest or finish the cooled cookies with a tangy lemon glaze.
Why do the cookies need to be chilled before baking?
Chilling lets the butter firm up, making the dough easier to slice and helping the cookies hold their shape. It also allows those lovely lemon and vanilla flavors to deepen and mingle for a more delicious cookie.
Can Lemon Poppy Seed Shortbread Cookies be made gluten-free?
Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend. The cookies may be a touch more delicate, so be gentle when slicing and handling the dough.
How do I know when the Lemon Poppy Seed Shortbread Cookies are done baking?
Watch for the edges to turn just barely golden while the centers stay pale. If you’d like a softer, more tender cookie, bake on the lower end of the suggested time; for crispier edges, wait for a slightly deeper golden hue.
Final Thoughts
I truly hope you give these Lemon Poppy Seed Shortbread Cookies a try — it’s a simple recipe with a big payoff, and the sunny lemon flavor never fails to bring smiles. Bake them for yourself, your family, or as a thoughtful gift, and let the bright, buttery goodness speak for itself!
Print
Lemon Poppy Seed Shortbread Cookies Recipe
- Total Time: 1 hour 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these buttery Lemon Poppy Seed Shortbread Cookies. Bursting with zesty lemon flavor and a hint of crunch from poppy seeds, these cookies are perfect for any occasion.
Ingredients
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1/4 teaspoon salt
Instructions
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, cream together softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
- Mix in Vanilla and Dry Ingredients: Mix in the vanilla extract. Add the flour, poppy seeds, and salt, and mix until the dough just comes together.
- Chill and Shape Dough: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them about 1 inch apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra lemony touch, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes (plus 1 hour chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
