Lemon Poppy Seed Shortbread Cookies

Lemon Poppy Seed Shortbread Cookies

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Adjust Servings:
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

Lemon Poppy Seed Shortbread Cookies

  • 60 Minutes
  • Serves 16
  • Easy




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

Cut up your cold butter and allow it to come to room temperature and soften for at least 30 minutes.

Add the softened butter to a mixing bowl then sift in the powdered sugar.

Using your standing mixer with the paddle attachment of a hand-held electric mixer, mix the ingredients until creamy.


Add Citrus Zest & Remaining Ingredients

Next, use a microplane or zester, and grate the zest of the lemons and lime directly into the bowl.

Also add the lemon extract, poppy seeds and all-purpose flour.

Mix until the mixture is crumbly then continue on slow speed until it somewhat comes together into a ball.


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!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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My kids and I made these cookies and they were so yummy! Not too sweet which was perfect for us and we really enjoyed the added texture from the poppyseeds.

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