These Lemon Poppyseed Shortbread cookies are light, buttery, and are fantastically crisp! Each shortbread is sweet, flaky, packed full of lemon flavor, and studded with poppy seeds. These cookies are a great, summery dessert – perfect for a picnic or summer luncheon!
Tips for the Best Lemon Poppyseed Shortbread
Making the Dough
The dough for the Lemon Poppyseed Shortbread only requires six ingredients, and you probably already have them on hand! Using an electric hand mixer or a stand mixer fitted with the paddle attachment, start by whipping the softened butter until light and fluffy. Add the powdered sugar and mix at a low speed until incorporated. Next, add the salt and zest of the lemon. I like to zest the lemon directly into the mixing bowl so that all of the oils from the lemon peel make it into the dough. Then, mix in the flour on low until the mixture begins to come together. It will be crumbly at first. Once all flour is incorporated, turn the speed up to medium and mix until the dough forms a ball. Add the poppy seeds and mix until evenly distributed.
Shaping the Cookies
Roll the dough out onto a floured surface to approximately ¼ inch thick and cut with your favorite cookie cutter – I used a circular one! If you don’t have a cookie cutter, flour the rim of a drinking glass and use that to cut out circular cookies. Depending on the size of your cookie cutter, you should be able to make around 24 cookies. Place the cut out cookie dough onto a lined baking sheet to chill.
Chilling the Dough
Waiting for cookie dough to chill is so important in this recipe! If you put the cookies directly into the oven after rolling them out, the butter will melt too quickly and the cookies will spread. Instead, roll the cookies out, place on the cookie sheet, and then freeze for 15 minutes. Bake directly from the freezer for best results!
Baking
Baking the chilled cookie dough at a high heat is the best way to prevent spreading in the Lemon Poppyseed Shortbread! Take the cookie dough directly from the freezer and bake at 400°F for 10 minutes, or until the edges of the shortbread become lightly browned. It’s very easy to over bake these cookies, so keep an eye on them as it gets closer to the 10 minute mark. When they start browning around the edges, take them out and allow to cool on a cooling rack.
Storage
The Lemon Poppyseed Shortbread will keep well in an airtight container at room temperature for 4-5 days. I wouldn’t recommend freezing these cookies after baking. To make ahead of time, freeze the cutout cookies and bake directly from frozen when you are ready to eat.
These Lemon Poppyseed Shortbread cookies are crisp and buttery, with a bright citrus flavor. I most enjoy them paired with a cup of tea for an afternoon snack, but they’re delicious anytime! Did you make this recipe? Let me know what you think in the comments below!
Looking for more delicious treats? Click the links below for other Sugar Dusted Sweets treats!
Millionaire Shortbread Bars
Almond Poppyseed Scones
Classic Chocolate Chip Cookies
Lemon Poppyseed Shortbread
Ingredients
- 1 cup (230 g) unsalted butter room temperature
- 1 cup (100 g) powdered sugar
- ½ tsp (2 g) salt
- zest of 1 lemon (approximately 1 tbsp)
- 2 ½ cups (300 g) all purpose flour plus more for rolling out dough
- 1 tbsp (10 g) poppy seeds
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
- Using an electric mixer or stand mixer fitted with the paddle attachment, whip softened butter on medium speed until light and fluffy.
- Mix in powdered sugar at a low speed, scraping down sides of bowl as needed.
- Add in the zest of one large lemon and the salt. Mix to combine.
- Add in flour. Mix on low until a crumbly mixture forms, then mix on medium speed until a dough ball forms, approximately 2 minutes.
- Mix in poppy seeds until evenly distributed.
- Flour your workspace to prevent sticking. Turn out the dough onto the floured surface and roll out to ¼ inch thick.
- Use your favorite cookie cutter to shape the dough – I used a circular cutter.
- Place the cut out cookies onto the prepared baking sheet, approximately ½-1 inch apart. Freeze cookie dough for 15 minutes before baking to prevent spreading.
- Transfer dough from freezer directly into the preheated oven. Bake at 400°F for 10 minutes, or until the edges of the shortbread become lightly browned.
- Allow to cool and enjoy!
I feel that this recipe can benefit from a little more salt, and maybe incorporating vanilla extract for a sweeter note.
Let me know how it turns out if you make it with those edits!