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
Scale
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
