If there ever was a delicious combination in terms of flavor, it has got to be lemon and poppyseed. These lemon poppy seed shortbread cookies are my latest obsession as they are so good! Easy to make too!
These delicious lemon shortbread cookies have added crunch (and flavor!) due to the poppyseeds and are very easy to make.
They’re delicious served over coffee or a cup of tea and also make a lovely gift for a friend! And the combination of lemon and poppy seed is just one of my favorite flavor combinations!
Apart from the regular cookie ingredients you will find in the recipe card below, you will need the following too:
Making these delicious lemon poppy seed cookies is super easy to do. They’re nice and crumbly. Just the way I like my cookies!
You start by mixing the butter and the icing sugar until it has a creamy consistency. I used a large mixing bowl and a paddle attachment. Add the lemon and mix briefly. The last step is to add the all-purpose flour and the poppy seeds.
Shape the dough into a log and wrap it in plastic wrap. How wide you make the log will also determine the size of your cookies. Mine was around 6 centimer/2.3 inches in diameter. No need to measure exactly but keep in mind that the wider the log, the bigger the cookies get and you will have less cookies.
Let the dough rest for about an hour. Now using a sharp knife slice the log into rounds and place those rounds on a baking sheet lined with a sheet of parchment paper.
Bake this shortbread recipe for about 14 minutes or until the edges are lightly golden brown. They do not have to be brown overall. These cookies are relatively light for the best texture. Let them cool on a cooling rack or wire rack so they can firm up.
You can store these cookies in an airtight container for 2-3 weeks. A cookie tin can be used as well.
Yes you can freeze the cookies for up to three months. You can also freeze the dough unbaked and bake them from the oven. Just add a few minutes to the baking time.
If you love the combination of lemon and poppy seed make sure to check out these recipes as well:
Yes! You can replace the extract with 1 tablespoon of lemon zest. Just keep in mind that lemon extract gives a more concentrated flavor, while zest gives a more natural, aromatic lemon taste. If using zest, let the dough rest longer so the flavor can infuse.
Definitely. The dough can be made 1-2 days in advance and stored in the fridge. You can also freeze the dough for up to 3 months, just thaw slightly before slicing. Or even better: slice before freezing.
Shortbread spreads very little, but to be safe:
Yes. Chilling helps the cookies hold their shape and improves texture. An hour is enough, but longer is fine too. Read this article on why you should always chill your dough.
You can. If you do, omit the pinch of salt many bakers normally add to shortbread (or don’t add any extra salt at all). The flavor will be slightly different but still delicious.
Shortbread is meant to be slightly crumbly, but if they’re falling apart:
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