Bright, zesty, and irresistibly buttery, these Lemon Poppy Seed Shortbread Cookies are a perfect everyday treat.
Infused with fresh lemon and poppy seeds, they deliver a satisfying crunch while providing fiber and healthy fats from real butter.
Quick to prepare, naturally low in sugar, and versatile for any snack or tea time, they make an effortless, crowd-pleasing delight.
Lemon Poppy Seed Cookies
Equipment
- 1 Food processor
- 1 Baking sheet
- Parchment paper
- 1 Rolling pin
- 1 Cookie cutter (2-inch)
Ingredients
- 1 lemon zest only
- ½ cup granulated sugar
- 1 cup salted butter softened (or unsalted + ½ tsp salt)
- 2 cups all-purpose flour
- 2 Tbsp poppy seeds
Instructions
- Prepare the lemon sugar: Finely zest the lemon, avoiding the bitter white pith. Combine the zest with sugar in a food processor and pulse until the sugar turns pale yellow and fragrant. Scrape down the sides to ensure even mixing.
- Blend with butter: Add the softened butter to the lemon sugar and process until creamy. Scrape sides as needed to incorporate evenly.
- Add dry ingredients: Sprinkle in the flour and poppy seeds, then pulse briefly until the mixture forms a crumbly dough.
- Shape and chill: Transfer dough to a lightly floured surface. Gather into a soft disk and wrap in plastic wrap. Refrigerate for 1 hour to firm up.
- Cut cookies: Roll chilled dough to ½-inch thickness. Use a 2-inch cookie cutter to shape cookies and place them on a tray. Chill another 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange cookies 2 inches apart and bake for 12 minutes. They should remain pale. Cool on the baking sheet briefly, then transfer to a wire rack.
Notes
- Zesting tip: Use gentle back-and-forth motions to remove only the yellow peel.
- Vegan option: Swap butter with firm plant-based butter.
- Gluten-free option: Replace all-purpose flour with a xanthan gum-containing gluten-free blend.
- Even baking: Bake one tray at a time for consistent results.
Chef’s Secrets for Perfect Cookies
Achieving the ultimate lemony shortbread starts with properly infusing the sugar with fresh lemon zest.
Using a food processor ensures the sugar fully absorbs the citrus oils, giving each bite a fragrant pop of flavor.
Chilling the dough twice—once before rolling and again before baking—prevents spreading, keeping cookies perfectly shaped.
For added crunch and visual appeal, lightly toast poppy seeds before incorporating them.
Serving Suggestions for Every Occasion
These cookies pair beautifully with afternoon tea, coffee, or a glass of cold milk.
Serve them alongside a fresh fruit salad for a light dessert or plate them on a cookie tray for gatherings.
For an elegant touch, drizzle a thin layer of lemon glaze or dip one edge in dark chocolate—perfect for gifting or special occasions.
Storage Tips to Keep Fresh
Store cookies in an airtight container at room temperature for up to a week.
To maintain crispness, place a piece of parchment paper between layers.
For longer storage, freeze the baked cookies in a sealed container for up to 3 months.
Thaw at room temperature before serving to enjoy the full buttery texture.
Frequently Asked Questions
1.Can I make these cookies vegan?
Yes! Simply swap the butter for a firm plant-based butter. The texture and flavor remain rich and buttery.
2.Can I make them gluten-free?
Absolutely. Use a gluten-free flour blend that contains xanthan gum for best results.
3.Why are my cookies spreading too much?
Chilling the dough twice is crucial. Ensure the dough is firm before cutting and baking to keep their shape.
4.Can I use lemon juice instead of zest?
Zest is key for aromatic oils and flavor. Juice alone won’t give the same fragrant intensity, though a few drops can enhance the taste.
5.How long do these cookies last?
Stored in an airtight container at room temperature, they remain fresh for up to a week, or freeze for up to 3 months.
