Lemon Poppy Seed Shortbread Cookies
Brighten up your baking with these irresistibly buttery Lemon Poppy Seed Shortbread Cookies! Infused with the zesty aroma of fresh lemon and the subtle crunch of poppy seeds, these melt-in-your-mouth treats are the perfect blend of tangy and sweet. This recipe combines simple ingredients like soft unsalted butter, fragrant lemon zest, and rich vanilla for a luxurious yet approachable cookie dough that’s chilled to perfection before baking. Whether slice-and-bake or crafted into delicate shapes, these golden shortbread cookies bake to tender perfection with just a hint of crispness around the edges. Ideal for everything from afternoon tea to holiday platters, these cookies are a delightful way to add a citrusy twist to a classic favorite.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 tablespoons Lemon zest
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
Instructions
In a medium-sized mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour, salt, and poppy seeds.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Transfer the dough onto a piece of plastic wrap. Shape it into a log about 2 inches in diameter or flatten it into a disk if using cookie cutters. Wrap tightly and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
If shaping the dough into rounds, slice the chilled log into 1/4-inch thick discs and place them on the prepared baking sheets, spaced about 1 inch apart. If using cookie cutters, roll the dough to about 1/4-inch thickness on a floured surface and cut into desired shapes.
Bake in the preheated oven for 13-15 minutes, or until the edges of the cookies are just starting to turn golden. Avoid over-baking to keep the cookies tender.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 102.4 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
