Lemon Poppy Seed Cookies
These buttery Lemon Poppy Seed Shortbread Cookies are infused with zesty lemon and crunchy poppy seeds. Quick to prepare, naturally flavorful, and perfect for tea time or a light snack, they are a simple yet elegant treat everyone will love.
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.
