Lemon Poppy Seed Shortbread Cookies
These Lemon Poppy Seed Shortbread Cookies are packed full of poppy seeds and the sweet tangy flavor of lemon. It’s the perfect bite to lift you into a happy mood.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 32 cookies
- 8 ounce unsalted butter
- 2/3 cup granulated sugar
- Zest of 2 lemons
- 1/2 teaspoon pure vanilla extract
- 2 1/4 cup all-purpose flour
- 2 tablespoon poppy seed
- 1/4 scant teaspoon kosher salt
- Extra sugar for sprinkling
Let butter soften at room temperature out on the counter, but not melted.
Measure out flour, poppy seed and salt into a medium mixing bowl, mix well to distribute thoroughly.
Add sugar and lemon zest to the stand mixer bowl, rub together until fragrant and sugar turn a light yellow.
Add soften butter and vanilla extract to the sugar mixture and beat with the paddle attachment until combined.
Reduce mixer speed to low, and slowly add the flour mixture. Continue to mix on low speed until dough comes together. It should pull away from the side of the mixing bowl.
Turn dough out onto a lightly floured board or counter top, and shape into a disk.
Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
Roll dough to about 1/4” thick and cut out cookies with a 2” round or fluted cookie cutter. Re-roll the scrap dough and cut out more cookies until finished.
Place the cookies in a container in layers with parchment paper in between and freeze for 30 minutes to 1 hour.
Preheat oven to 350°F while the cookies are resting in the freezer.
When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart, sprinkle granulated sugar over the top of cookies generously and bake for 18 minutes.
Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving: 21g | Calories: 102kcal