Lemon Poppy Seed Shortbread Cookies
These delightful cookies combine the zesty flavor of lemon with the crunch of poppy seeds, creating a tender, buttery treat that is easy to make and perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use unsalted butter to control the saltiness of the cookies.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt Reduce to 1/8 teaspoon if using salted butter.
- 1 tablespoon lemon zest Fresh is best for flavor.
- 2 tablespoons fresh lemon juice Fresh is best for flavor, but bottled works in a pinch.
- 2 tablespoons poppy seeds You can substitute chia seeds for a similar texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy.
- Mix in the vanilla extract, lemon zest, and lemon juice until all ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate this dry mixture into the butter mixture until fully blended.
- Gently fold in the poppy seeds with a spatula or wooden spoon.
- Using a tablespoon, scoop portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper and flatten them slightly with the palm of your hand.
- Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is softened to room temperature for easier mixing. Do not overmix the dough after adding flour, as this can make the cookies tough. For uniform cookies, use a cookie scoop to measure out the dough portions. Let the cookies cool completely on the wire rack to maintain their crisp texture.