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Lemon Poppy Seed Shortbread Cookies

Lemon Poppy Seed Cookies on a white plate with flowers.
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★★★★★

5 from 1 reviews

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 1/3 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 1/4-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.

Nutrition

Keywords: Lemon Poppy Seed Shortbread Cookies

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