These Poppy Seed Lemon Shortbread Cookies are a classic melt-in-your mouth cookie that is wonderful for any occasion. Blue poppy seeds and lemon zest enhance the flavor of this butter cookie.
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What is a Shortbread Cookie?
A shortbread cookie has a crumbly texture. But don't let this frighten you as it is not dry on the palate. I always like to have a cup of tea when consuming these. The treat is usually produced in a round baking dish and cut into wedges. You will also see shortbreads cut out with a cookie cutter (round and rectangular most often).
This Scottish origin cookie has a varied and interesting history thought to have started in the 12th century. I enjoyed reading this article on the history of the Scottish shortbread.
Recipe tips
- Prepare an 8" round cake pan by lightly greasing with butter. Then cut out a parchment circle that will fit into the bottom of the pan. You want the pan well prepped as the cookie is taken out of the pan by carefully turning the pan over.
- Bring the butter to room temperature before starting this recipe. There is no other leavening agent in the recipe so you need the butter and sugar to aerate well during the initial mixing.
- The dough will appear crumbly when you add it to your pan. This is expected and desired. You will know your dough is ready for baking when it still looks crumbly in the mixing bowl, but will form a ball when squeezed in your hand.
- Lightly press down on the dough after adding it to the pan. You want an even layer and you do not want to compress it tightly.
- Score the dough prior to baking by taking a sharp knife and creating four lines running across the diameter of the pan and crossing each other in the middle. This will result in 8 cookies - more lines may be added if you desire smaller cookies.
- Press into the outer edge of the dough using a dinner knife to create a pattern around the outside of the cookie.
Serve these poppy seed lemon shortbread cookies with a cup of tea or a tall glass of cold milk!
More shortbread recipes
I hope you enjoy these poppy seed lemon shortbread cookies as much as my family and friends do!
📋 Recipe
Poppy Seed Lemon Shortbread Cookies
Equipment
- Stand Mixer or hand mixer
- Cake Pan (8")
- Bowls, measuring cups and spoons
Ingredients
- ⅓ Cup Granulated Sugar
- ½ Cup Unsalted Butter softened
- 1 Tablespoon Lemon Zest approximately 1 medium lemon
- 1 teaspoon Lemon Juice
- 1 Cup All Purpose Flour
- ½ teaspoon Salt
- 2 teaspoons Poppy Seeds
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare an 8" round cake pan by lightly greasing with butter. Cut a circle of parchment paper to fit in the bottom of the pan.
- Combine all-purpose flour and salt in a bowl. Set aside for later.1 Cup All Purpose Flour, ½ teaspoon Salt
- Place sugar, butter and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).⅓ Cup Granulated Sugar, ½ Cup Unsalted Butter, 1 Tablespoon Lemon Zest
- Begin mixing the sugar and butter together on medium speed. Continue to mix until the butter and sugar are light and fluffy (2 - 4 minutes), scraping the side of the bowl as needed.
- Add the lemon juice and mix until incorporated.1 teaspoon Lemon Juice
- Add flour/salt to the mixing bowl and mix on low speed until just incorporated. The mixture will look crumbly but should hold together when squeezed with your hand.
- Stir in the poppy seeds by hand.2 teaspoons Poppy Seeds
- Pour all of the dough into the prepared pan. Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan.
- Using a sharp knife, lightly score the top of the dough by making 4 lines across the diameter of the pan to form 8 wedges. Be careful not to cut all the way through to the bottom.
- Use a dinner fork to gently press impressions into the outer edge of the dough, creating a decorative border.
- Bake 22 - 25 minutes. The top will be a light brown and the edges a bit darker.
- Allow the pan to cool for 10 minutes on a rack. Carefully turn the pan upside down and release the cookie disk.
- Flip the cookie disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.
Manny says
Seriously one of the nicest shortbread cookies I have made. The texture and flavor combo is spot on!
Janelle says
Such a lovely combo of flavors. Nice shortbread recipe!
James K. says
I had a hard time finding poppy seeds, but I am glad I finally did because the poppy and lemon work beautifully in this cookie recipe.
DANNYsi says
Wow! Just wow! First time my shortbread cookies turned put awesome. Great recipe.