Name: Lemon Poppy Seed Shortbread Cookies
Prep time: 15 min
Cook time: PT-485883H8M51S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; Zest of 1 large lemon; 1 tsp lemon juice; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tbsp poppy seeds; 1/4 tsp salt

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I love these Lemon Poppy Seed Shortbread Cookies for their delicate, buttery texture combined with the bright, fresh zing of lemon and the subtle crunch of poppy seeds. They are simple to make, perfect for any occasion, and deliver that classic shortbread melt-in-your-mouth feel with a citrusy twist.

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar

Zest of 1 large lemon

1 teaspoon lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon poppy seeds

¼ teaspoon salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cream butter & sugar: In a large bowl, I beat together the softened butter, powdered sugar, lemon zest, lemon juice, and vanilla extract until the mixture is light and fluffy.

Add dry ingredients: Next, I mix in the flour, poppy seeds, and salt until a dough forms. It might look crumbly at first, but I keep mixing until it comes together.

Shape & chill: I roll the dough into a log about 2 inches thick or press it into a disc, then wrap it tightly in plastic wrap. I refrigerate it for at least 1 hour until firm.

Slice or roll out: I preheat the oven to 325°F (160°C). If I made a log, I slice it into ¼-inch thick rounds. If I used a disc, I roll it out and cut shapes with cookie cutters.

Bake: I place the cookies on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until the edges are just beginning to turn golden.

Cool & enjoy: I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional finishing touch: I sometimes drizzle a simple lemon glaze made of powdered sugar and lemon juice over the cookies for extra zing and a shiny finish.

Servings and Timing

This recipe yields about 24 cookies, depending on how thick I slice them. The active prep time is around 15 minutes, with an additional hour for chilling the dough and 12-15 minutes baking time. Including cooling, I set aside roughly 1 hour and 30 minutes from start to finish.

Variations

I’ve experimented a bit with this recipe:

Swapping lemon zest with orange zest gives a sweeter, more floral flavor.

Adding a teaspoon of almond extract alongside vanilla adds a nutty depth.

For a gluten-free version, I replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

Rolling the dough into bite-size balls and flattening them for a softer, thicker cookie.

Topping with a sprinkle of coarse sugar before baking for extra crunch and sparkle.

Storage/Reheating

I store these cookies in an airtight container at room temperature, and they stay fresh for up to one week. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 3 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them briefly in a low oven (about 300°F/150°C) for 5 minutes to restore their crisp edges.

FAQs

How do I keep the cookies from spreading too much?

I make sure the dough is well-chilled before baking. Chilling firms up the butter, so the cookies hold their shape better in the oven.

Can I make the dough ahead of time?

Absolutely. I usually prepare the dough and refrigerate it overnight or even freeze it for up to a month before slicing and baking.

Can I substitute poppy seeds with something else?

Yes, if you’re not a fan of poppy seeds, you can try chia seeds or finely chopped nuts like almonds or pistachios for texture.

What if I don’t have lemon juice or zest?

You can replace lemon juice with lime juice or use lemon extract in place of the zest and juice, but I find fresh lemon gives the best flavor.

Can I make these cookies vegan?

To make a vegan version, I substitute the butter with vegan butter or coconut oil and use powdered sugar that’s vegan-friendly. The texture will be slightly different but still delicious.

Conclusion

These Lemon Poppy Seed Shortbread Cookies are a favorite in my kitchen because they are both elegant and easy to prepare. The balance of buttery richness, bright lemon flavor, and subtle crunch keeps me coming back for more. Whether for a special occasion or a simple treat with afternoon tea, they never disappoint. I’m sure once I try making them, they’ll become a staple in your cookie rotation too.

Recipe:

Lemon Poppy Seed Shortbread Cookies

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: About 24 cookies
Diet: Vegetarian

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Description

Delicate, buttery lemon shortbread cookies with a bright citrus zing and subtle crunch from poppy seeds, perfect for any occasion.

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar

Zest of 1 large lemon

1 tsp lemon juice

1 tsp vanilla extract

2 cups all-purpose flour

1 tbsp poppy seeds

¼ tsp salt

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Instructions

Cream butter and powdered sugar with lemon zest, lemon juice, and vanilla extract until light and fluffy.
Add flour, poppy seeds, and salt; mix until dough forms.
Shape dough into a 2-inch thick log or press into a disc; wrap tightly in plastic wrap.
Refrigerate dough for at least 1 hour until firm.
Preheat oven to 325°F (160°C).
Slice the log into ¼-inch thick rounds or roll out disc and cut shapes.
Place cookies on parchment-lined baking sheet and bake 12–15 minutes until edges turn golden.
Cool cookies on the baking sheet for a few minutes, then transfer to wire rack to cool completely.
Optional: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.