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

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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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 1/4-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.

For a gluten-free version, use a 1:1 gluten-free baking flour blend instead of all-purpose flour.

Chill dough well to prevent cookies from spreading too much.

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Substitute lemon zest with orange zest for a sweeter flavor.

Try adding almond extract for a nutty depth.

Replace poppy seeds with chia seeds or chopped nuts if preferred.

To make vegan, substitute butter with vegan butter or coconut oil and use vegan-friendly powdered sugar.