Description
Delight in these classic Lemon Poppy Seed Shortbread Cookies, featuring a tender, buttery texture infused with fresh lemon juice and zest, complemented by the subtle crunch of poppy seeds. Perfectly crisp and lightly sweetened, these cookies make a refreshing treat ideal for holidays, teatime, or any occasion requiring a bright citrus twist.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened butter together with the powdered sugar and granulated sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Lemon and Salt: Incorporate the fresh lemon juice, lemon zest, and salt into the creamed mixture, blending until evenly combined to infuse a bright, citrus flavor.
- Combine Dry Ingredients: Gradually mix in the all-purpose flour a little at a time, stirring until just combined to avoid overworking the dough.
- Fold in Poppy Seeds: Gently stir the poppy seeds evenly into the dough to provide a pleasant crunch and visual appeal.
- Chill the Dough: Shape the dough into a log or flatten it into a disc, then wrap tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough, making it easier to slice or roll out.
- Slice or Cut Shapes: Once chilled, slice the dough into 1/4-inch thick rounds or roll it out on a floured surface and cut into your desired shapes using cookie cutters.
- Bake: Arrange the cookie slices or shapes on the prepared baking sheet, spacing them evenly. Bake for 12–15 minutes, or until the edges just begin to turn golden, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a more intense lemon flavor, add 1/4 teaspoon of lemon extract to the dough.
- Enhance sweetness by dipping the cooled cookies in lemon glaze or drizzling glaze over the top.
- Dough can be prepared in advance and frozen for up to 2 months; thaw in the refrigerator before slicing and baking.
