If you delight in cookies that marry buttery richness with bright citrus notes, then this Lemon Poppy Seed Shortbread Cookies Recipe is about to become your new favorite treat. These cookies are perfectly tender yet crisp, boasting a lovely crunch from poppy seeds and a fresh zing from real lemon zest and juice. Whether you’re craving a seasonal snack or want to impress friends at a gathering, these shortbread cookies combine simple, wholesome ingredients into a truly irresistible bite every time.
Ingredients You’ll Need
Getting these perfectly balanced Lemon Poppy Seed Shortbread Cookies on your plate is surprisingly simple, thanks to the handful of essential ingredients. Each component plays a critical role in texture, flavor, or appearance, ensuring that every cookie feels special without any fuss.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base that’s key to tender shortbread texture.
- Powdered sugar (1/2 cup): Adds smooth sweetness that blends seamlessly with the butter.
- Lemon zest (1 tablespoon): Bursts with bright citrus oils that lift the flavor spectacularly.
- Lemon juice (1 tablespoon): Brings a fresh tang that perfectly balances the cookie’s sweetness.
- All-purpose flour (1 1/2 cups): The structure builder that keeps these cookies delightfully crumbly yet sturdy.
- Cornstarch (1/4 cup): Adds a subtle silkiness to the dough, making for a melt-in-your-mouth bite.
- Poppy seeds (2 tablespoons): Give a pleasant crunch and striking flecks throughout each cookie.
- Salt (1/4 teaspoon): Enhances all the flavors and prevents the cookie from tasting flat.
How to Make Lemon Poppy Seed Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened butter and powdered sugar together until the mixture is light and fluffy. This step is crucial to create that tender, melt-away texture, so take your time to get it just right. The fluffy base will also help incorporate the lemon zest and juice more evenly.
Step 2: Add Lemon Zest and Juice
Next, mix in the freshly grated lemon zest and lemon juice. These ingredients bring that signature bright flavor and aroma, transforming ordinary shortbread into a refreshing treat that keeps you coming back for more.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, poppy seeds, and salt. This step evenly distributes the poppy seeds and salt while preparing the dry mix to be folded into the buttery lemon base.
Step 4: Form the Dough
Gradually add the dry ingredients to the wet lemon mixture and stir until a soft dough forms. It should be slightly sticky but firm enough to handle. Divide this dough in half and shape each portion into a log about 2 inches in diameter. Wrapping these logs tightly in plastic wrap before chilling makes slicing a breeze.
Step 5: Chill the Dough
Refrigerate the dough logs for at least 1 hour. This chilling period helps solidify the butter again, preventing the cookies from spreading too much and enhancing their delicate crumb once baked.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough logs into thin 1/4-inch rounds and space them about an inch apart on the baking sheet. Bake for 12 to 15 minutes, watching carefully for the edges to just start turning golden—a sign that they’re perfectly baked. Let the cookies rest a few minutes on the pan before transferring them to a wire rack to cool completely.
How to Serve Lemon Poppy Seed Shortbread Cookies Recipe
Garnishes
Enhance the lemony brightness by drizzling a simple glaze made from powdered sugar and lemon juice over cooled cookies. A sprinkle of additional lemon zest on top adds a fresh pop of color and aroma, making each bite feel extra special.
Side Dishes
These shortbread cookies pair wonderfully with a cup of hot tea or a fresh lemonade for a refreshing afternoon snack. They also complement lighter desserts like fruit sorbets or creamy lemon curd, offering a satisfying contrast in textures.
Creative Ways to Present
For a charming presentation, stack your Lemon Poppy Seed Shortbread Cookies tied with a ribbon or nestled in a delicate china plate. To elevate entertaining, serve with small bowls of whipped cream or honey for dipping, turning this simple cookie into an elegant treat.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They stay delightfully tender for up to one week, allowing you to enjoy that perfect buttery lemon flavor long after baking day.
Freezing
If you want to prepare dough ahead or save some cookies for later, these freeze beautifully. Wrap dough logs tightly in plastic wrap and freeze for up to two months. When ready to bake, thaw overnight in the fridge and proceed as usual.
Reheating
For a freshly baked experience, warm cookies for a few seconds in the microwave or crisp them up for a couple of minutes in a preheated oven at 300°F. This refreshes their buttery softness and reawakens those fragrant lemon notes.
FAQs
Can I substitute lemon zest and juice with lemon extract?
Yes, lemon extract can be used, but fresh lemon zest and juice offer a brighter, more natural flavor. If using extract, start with a small amount as it’s more concentrated.
Are these cookies gluten-free?
No, this Lemon Poppy Seed Shortbread Cookies Recipe calls for all-purpose flour, which contains gluten. However, you might experiment with gluten-free flour blends, though texture may vary.
What texture should I expect from these cookies?
These cookies are tender and crumbly with a delicate crunch from the poppy seeds. They crumb gently in your mouth while delivering a satisfying buttery taste amplified by refreshing lemon notes.
Can I add a lemon glaze?
Definitely! A simple glaze made of powdered sugar and lemon juice drizzled over cooled cookies complements the flavors and adds a beautiful glossy finish.
How do I prevent the cookies from spreading too much during baking?
Chilling the dough logs thoroughly before slicing and baking is key. Cold dough maintains its shape better and results in those perfectly round, delicate cookies.
Final Thoughts
There is something truly comforting and joyful about sharing a batch of homemade Lemon Poppy Seed Shortbread Cookies, and this recipe makes it so easy to enjoy that experience anytime. With its harmonious blend of buttery richness, bright citrus, and gentle crunch, this recipe belongs in your cookie repertoire for those times you want something both simple and special. Give it a try – your taste buds will thank you!
Print
Lemon Poppy Seed Shortbread Cookies Recipe
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Poppy Seed Shortbread Cookies are buttery, tender, and bursting with bright citrus flavor. The combination of lemon zest, juice, and crunchy poppy seeds creates a delightful treat perfect for afternoon tea or dessert. With a simple slice-and-bake method, these classic American shortbread cookies are easy to prepare and offer a refreshing twist on traditional buttery cookies.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon lemon juice
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons poppy seeds
- 1/4 teaspoon salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, ensuring the sugar is well incorporated.
- Add Lemon Flavor: Mix in the lemon zest and lemon juice until evenly combined, infusing the dough with fresh citrus aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, poppy seeds, and salt to evenly distribute the ingredients.
- Form Dough: Gradually add the dry mixture to the wet ingredients, mixing gently until a soft dough forms without overworking.
- Shape and Chill: Divide the dough into two even portions and roll each into logs about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice and Bake Cookies: Remove chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Arrange the rounds spaced about 1 inch apart on the prepared baking sheet. Bake for 12 to 15 minutes or until edges just start to turn golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For extra lemon flavor, drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- The dough can be frozen for up to 2 months; thaw in the refrigerator before slicing and baking.
