Description
Delightfully buttery and tender lemon poppy seed shortbread cookies infused with fresh lemon zest and juice, offering a perfect balance of citrus brightness and nutty poppy seeds. These classic American dessert cookies are easy to make, chilled to perfection, then baked to golden edges for a melt-in-your-mouth treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the cookie dough.
- Add Flavorings: Incorporate the lemon zest, lemon juice, and vanilla extract into the creamed butter mixture, mixing thoroughly to distribute the citrus and aromatic flavors evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, poppy seeds, and salt to ensure the seeds and salt are evenly dispersed.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overworking it, preserving the tenderness of the shortbread.
- Chill Dough Logs: Divide the dough into two equal portions and shape each into a log roughly 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm, which aids in slicing clean rounds.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Arrange Cookies: Remove the chilled dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the cookie rounds about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges of the cookies just start to turn golden, indicating they are perfectly baked.
- Cool: Allow the cookies to cool for a few minutes on the baking sheet to firm up, then transfer them to a wire rack to cool completely for optimal texture before serving or storing.
Notes
- For extra lemon flavor, drizzle cookies with a lemon glaze made from powdered sugar and lemon juice after cooling.
- Store cookies in an airtight container to maintain freshness for up to one week.
