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.
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.
- 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.
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.
On low speed, stir in poppy seeds and lemon zest stirring just until combined.
Gradually stir in the flour, adding ⅓ cup at a time and mixing over low speed.
Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for 15 minutes.
On a lightly floured surface, roll out dough to ¼-inch thickness.
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.
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.