Description
These Lemon Poppy Seed Shortbread Cookies offer a delightful combination of buttery, tender crumb with bright lemon flavor and delightful crunch from poppy seeds. Perfectly crisped to golden perfection, these cookies are a refreshing treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Then, mix in the vanilla extract, lemon zest, and fresh lemon juice until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, poppy seeds, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a smooth dough forms. Do not overmix to maintain a tender texture.
- Shape the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use a cookie cutter to cut out desired shapes or simply slice into squares if preferred.
- Bake: Place the cut dough onto a baking sheet lined with parchment paper, spacing them about an inch apart. Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as a refreshing snack or dessert.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Lemon zest provides more aromatic flavor than juice, but both are included for depth.
- For a stronger lemon taste, add an extra teaspoon of zest or reduce sugar slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional: Dust with powdered sugar before serving for added sweetness and presentation.
