Description
Delight in these zesty Lemon Poppy Seed Shortbread Cookies, a perfect blend of buttery richness and fresh citrus flavor with a delightful crunch from poppy seeds. Ideal for afternoon tea or as a light dessert, these cookies are tender, flavorful, and easy to make.
Ingredients
Scale
Cookies
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Mix in the vanilla extract, lemon zest, and fresh lemon juice until fully incorporated. Gradually add the all-purpose flour, poppy seeds, and salt, stirring gently until a soft dough forms.
- Shape Cookies: Roll the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, which makes slicing easier.
- Slice and Arrange: Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place the slices evenly spaced on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 18-22 minutes, or until the edges are lightly golden. Be careful not to overbake to keep them tender.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Store: Enjoy your Lemon Poppy Seed Shortbread Cookies fresh, or store them in an airtight container at room temperature for up to one week.
Notes
- For more intense lemon flavor, increase lemon zest to 2 tablespoons.
- Chilling the dough longer helps the cookies keep their shape better during baking.
- These cookies pair wonderfully with a cup of tea or coffee.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
