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
Scale
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.
