- 8 Tablespoons, softened Butter (I use vegan butter)
- 0.5 cup Powdered Sugar
- 2 Lemon
- 1 Lime
- 1 teaspoon Lemon Extract
- 1 Tablespoon Poppy Seeds
- 1.5 cup All-Purpose Flour
Buttery, sweet and lemon poppy seed shortbread cookies!
When I started making holiday cookie boxes for friends and family, one of my favorite cookie to make and eat were these lemon poppy seed shortbread cookies.
I love a good chewy cookie, but these lemon poppy seed shortbread cookies have the perfect snap while still being so rich and buttery.
It’s almost like a melt in your mouth experience.
The cookies have a perfectly light crumb and are not dry at all.
You will be able to eat 10 of these, easily!
They are perfectly soft, buttery, crumbly and not too sweet!
I love adding a pop of color and zing with lemon and lime zest and added texture with poppy seeds!
Any citrus zest will be magical in this cookie. Orange and blood orange are also great.
You can use regular or vegan butter for this recipe!
The key to the perfect crumb texture is room temperature butter.
I am keeping it easy, egg free with just 7 ingredients.
Vegan butter works great for baking, I especially like the ones that come in stick form just like real butter.
This recipe comes together in minutes.
All ingredients are mixed together in a standing mixer, then the dough rests in the refrigerator before being sliced and baked!
These cute cookies make for a great gift as well.
Once they are completely cooled, you can dust them with powdered sugar and pack them nicely into cookie bags or boxes.
Check out more cookie recipes here: foodbyjonister.com/feature/cookies/
Share your baking experience in the comments below. For additional questions, you can also send me a direct message via Instagram.
Cream Together Butter & Sugar
Add Citrus Zest & Remaining Ingredients
Chill The Dough
Dumb the dough out onto a large piece of plastic wrap and form it into a tight log.
Tightly wrap the plastic wrap then move the dough to the fridge and allow it to chill for at least 30 minutes.
Preheat The Oven
5-10 minutes before the timer goes off, preheat the oven to 350°F.
Slice and Bake
Carefully remove the plastic wrap and place the dough log onto a cutting board.
Using a sharp knife, slice the log into 1-inch thick slices and place on a parchment or silicone sheet lined baking sheet, leaving 4-5 inches of space in between each cookie.
The cookies will not spread during baking, however, leaving some space will allow air flow and and even bake.
Bake the cookies at 350°F for 10-12 minutes.
The top of the cookies will remain pale and the bottom will be golden.
Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
Dust with powdered sugar and devour!