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    Home » Recipes » Cookies

    Lemon Poppy Seed Shortbread Cookies

    Jul 19, 2021 by Sandra Flegg

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    These crunchy Lemon Poppy Seed Shortbread Cookies are quick and easy to make. Buttery and lemony, they are the perfect cookie to enjoy with a cup of coffee or tea.

    Close up image of several Lemon Poppy Seed Shortbread Cookies on a white plate with fresh daisies as garnish. this recipe!
    Jump to:
    • WHY YOU'LL LOVE THIS RECIPE
    • INGREDIENTS
    • STEP BY STEP INSTRUCTIONS
    • EXPERT TIPS
    • STORAGE & FREEZING INSTRUCTIONS
    • Lemon Poppy Seed Shortbread Cookies
    • Comments

    If you love Lemon Poppyseed Muffins or Lemon Loaf, then these cookies are for you!

    I made the batch of cookies that you see photographed in our new oven. The old one decided it was time to retire and quit on me in the middle of baking the first batch of these cookies. Yes, you heard that right. My oven died.

    They bake up beautifully! If you cut them into 2-inch sizes, there is no need to prick holes in them. Any larger and you will want to poke a few holes in them for even baking.

    WHY YOU'LL LOVE THIS RECIPE

    • six simple ingredients
    • delicious cookies to enjoy any time of year and they are the perfect cookie to package up and give as a gift.
    • no fancy equipment needed. You can use a stand mixer, hand mixer or even mix the cookie dough by using a wooden spoon.

    INGREDIENTS

    Ingredients for Shortbread with lemon and poppyseeds in containers with text overlay.
    • Butter - softened at room temperature.
    • Powdered sugar
    • Poppy seeds
    • Lemon zest
    • All-purpose flour
    • Granulated Sugar for sprinkle on top of the cookies before baking

    STEP BY STEP INSTRUCTIONS

    This recipe comes together very quickly and easily. I recommend using a stand mixer, however you can easily cream the first two ingredients with a wooden spoon. Just be aware you will need to mix it vigorously by hand for about 4 minutes.

    Butter and powdered sugar in bowl from stand mixer.

    In a large mixing bowl, or stand mixer fitted with paddle attachment, cream together butter and powdered sugar until light and fluffy, scraping down sides often.

    Poppy seeds are added to the butter mixture along with the lemon zest in bowl from stand mixer.

    On low speed, stir in poppy seeds and lemon zest stirring just until combined.

    All-purpose flour is added to the butter mixture.

    Gradually stir in the flour, adding ⅓ cup at a time and mixing over low speed.

    Poppyseed shortbread dough is wrapped up in plastic wrap and ready to go into the refrigerator.

    Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for 15 minutes.

    A round 2-inch cookie cutter is place on top of the rolled dough.

    On a lightly floured surface, roll out dough to ¼-inch thickness.

    Cookies are cut out and sprinkled with granulated sugar on a parchment paper-lined baking sheet.

    Use a 2-inch round cookie cutter (or other desired shape) to cut the dough into rounds and place on parchment paper-lined baking sheet.

    Sprinkle each cookie with a pinch of granulated sugar. Using clean hands, pinch the sugar between two fingers and gently rub them together over top of the cookie, allowing the sugar to sprinkle onto the cookie.

    Bake in 300°F oven for 20 to 25 minutes or until the edges are very lightly browned.

    Immediately move cookies to a cooling rack. Cool then store in airtight container for up to five days.

    EXPERT TIPS

    Divide the dough in half when you begin to roll out the cookies

    Re-roll the scraps only once or twice and try to handle the dough as little as possible.

    STORAGE & FREEZING INSTRUCTIONS

    Store cooled cookies in an airtight container at room temperature for up to 5 days.

    Store cooled cookies in an airtight container in the freezer for up to 1 month.

    Lemon Poppy Seed Shortbread Cookies on a white plate with fresh wildflowers as garnish.
    • Bakery Style Lemon Poppyseed Muffins
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    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Lemon Poppy Seed Cookies on a white plate with flowers.

    Lemon Poppy Seed Shortbread Cookies


    ★★★★★

    5 from 2 reviews

    • Author: Sandra Flegg
    • Total Time: 30 minutes
    • Yield: 36
    Print Recipe
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    Description

    These crunchy Lemon Poppy Seed Shortbread Cookies are quick and easy to make. Buttery and lemony, they are the perfect cookie to enjoy with a cup of coffee or tea.


    Ingredients

    1 cup butter, softened at room temperature

    1 cup powdered sugar

    1 tbsp., plus 1 tsp. poppy seeds

    2 tbsp. lemon zest

    2 cups all-purpose flour

    2 tbsp. granulated sugar (to sprinkle on top of cookies before baking)


    Instructions

    1. In a large mixing bowl, or stand mixer fitted with paddle attachment, cream together butter and powdered sugar until light and fluffy, scraping down the sides often.
    2. On low speed, stir in poppy seeds and lemon zest, stirring just until combined.
    3. Gradually stir in the flour, adding ⅓ cup at a time on low speed of mixer.
    4. Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for 15 minutes.
    5. On a lightly floured surface, roll out the dough to ¼-inch thickness.
    6. Using a 2-inch floured cookie cutter (or desired shape), cut into rounds and place on parchment paper-lined baking sheet.
    7. Sprinkle each cookie with a pinch of granulated sugar.
    8. Bake in 300°F oven for 20 to 25 minutes or until edges are very lightly browned.
    9. Cool baked cookies on a cooling rack.

     

    Notes

    STORAGE & FREEZING INSTRUCTIONS:

    1. Store in airtight container at room temperature for up to 5 days.
    2. Cool cookies completely. Place in an airtight freezer-safe container for up to 1 month.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 88
    • Sugar: 4 g
    • Sodium: 1 mg
    • Fat: 5.3 g
    • Saturated Fat: 3.2 g
    • Trans Fat: 0 g
    • Carbohydrates: 9.4 g
    • Fiber: 0.3 g
    • Protein: 0.8 g
    • Cholesterol: 13.6 mg

    Keywords: Lemon Poppy Seed Shortbread Cookies

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sandra

      July 28, 2021 at 6:58 am

      I'm going to use these as food gifts for the holidays. They are a sturdy cookie that will pack well. The lemon flavour in shortbread is delicious!

      ★★★★★

      Reply
    2. Tim

      January 23, 2023 at 3:12 pm

      Such a nice delicate flavoured cookie perfect a midday break with a coffee or tea.

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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