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
- 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.
- On low speed, stir in poppy seeds and lemon zest, stirring just until combined.
- Gradually stir in the flour, adding 1/3 cup at a time on low speed of mixer.
- Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for 15 minutes.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness.
- Using a 2-inch floured cookie cutter (or desired shape), cut into rounds and place on parchment paper-lined baking sheet.
- Sprinkle each cookie with a pinch of granulated sugar.
- Bake in 300°F oven for 20 to 25 minutes or until edges are very lightly browned.
- Cool baked cookies on a cooling rack.
Notes
STORAGE & FREEZING INSTRUCTIONS:
- Store in airtight container at room temperature for up to 5 days.
- 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
