Description
Delight in these delicate Lemon Poppy Seed Shortbread Cookies, combining the buttery richness of classic shortbread with a refreshing burst of lemon zest and juice, complemented by the subtle crunch of poppy seeds. Perfect as a light snack or elegant dessert, these cookies are easy to prepare and bake to golden perfection.
Ingredients
Scale
Shortbread Base
- 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 the oven: Preheat your oven to 325°F (163°C) to ensure it is ready for baking the cookies evenly.
- Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will create a tender texture in the cookies.
- Add lemon flavor and vanilla: Mix in the vanilla extract, lemon zest, and fresh lemon juice until fully combined. These ingredients give the cookies their bright, citrusy flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, poppy seeds, and salt to evenly distribute the poppy seeds and salt throughout the flour.
- Mix dry ingredients into wet: Gradually add the flour mixture to the butter mixture, stirring until just combined to avoid overworking the dough, which can make the cookies tough.
- Shape the dough: Turn the dough onto a lightly floured surface and roll it into a log about 2 inches in diameter. Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough for slicing.
- Slice and arrange: Once chilled, unwrap the dough and slice into 1/4-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper, spacing them about 2 inches apart as they will not spread much during baking.
- Bake the cookies: Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden, ensuring a crisp yet tender texture.
- Cool before serving: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up and maintain their shape.
Notes
- For extra lemon flavor, sprinkle a little extra lemon zest over the cookies just before baking.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen after baking and thawed at room temperature when ready to enjoy.
- If you prefer a sweeter cookie, you can dust them with powdered sugar after baking.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
