Lemon Poppy Seed Shortbread Cookies: 7 Simple Steps
These light and buttery lemon poppy seed cookies are the perfect combination of sweet and tangy. Ideal for an afternoon tea or as a delightful gift.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 2.25 cups all-purpose flour spooned and leveled
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest finely grated
Instructions
Preparation Steps
- Cream together the butter and sugar in a medium bowl until light and fluffy, about 3 minutes.
- Mix in the vanilla extract and egg until well incorporated.
- Gradually add the flour, combining until just mixed. Do not over-mix.
- Stir in the poppy seeds and lemon zest until evenly distributed throughout the dough.
- Divide the dough into two portions and shape into logs, about 6 inches long and 1.5 inches in diameter. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the dough logs into 1/4-inch rounds and place on prepared baking sheets. Bake for 10-12 minutes or until edges are golden.
Notes
To make gluten-free, replace all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are certified gluten-free. Store cookies in an airtight container for up to a week.