Lemon Poppy Seed Shortbread Cookies

These Lemon Poppy Seed Shortbread Cookies are rich and buttery cookies with a bright hint of lemon and nutty undertones of poppy seeds. If you're a shortbread fan, you will absolutely love these simple cookies for snacking or teatime.

Prep Time20

Cook Time12

Total Time32

Servings: servings

Calories: 80kcal

Author: Stephanie Wilson

Ingredients

1 cup butter, softened
½ cup powdered sugar
2 lemons, zested
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons poppy seeds
½ teaspoon fine sea salt

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Get Recipe Ingredients

Instructions

Preheat the oven to 350° F and line a baking sheet with parchment paper.
In the bowl of a stand mixer or with an electric mixer, cream together the butter, sugar, and lemon zest until light and creamy. Mix in the vanilla.
Add the flour, sea salt, and poppy seeds and mix until just combined. Be careful not to overmix the dough. Form into a disc shape and wrap in plastic wrap. Chill for 15 minutes while the oven preheats.
On a lightly floured surface, roll the chilled dough to ¼-inch thickness. Cut into 2-inch rounds with a biscuit cutter or even a glass. Transfer to prepared baking sheet 1 inch apart.
Bake for 12-14 minutes, or until lightly browned around the edges. Cool on the sheet pan for 5 minutes before transferring to a wire rack to cool.
Once cooled, you can glaze the shortbread cookies by whisking together the powdered sugar and lemon juice. Increase either the powdered sugar or lemon juice to reach desired consistency. Let set for about 15 minutes before serving.

Nutrition