Lemon Poppy Seed Shortbread Cookies

Annalise, Completely Delicious

These lemon poppy seed shortbread cookies have plenty of bright lemon flavor and a great buttery texture.
20 min Prep Time
10 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Servings: 3 dozen cookies

Servings: 3 dozen cookies


  • Shortbread:

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
  • Glaze:

  • 1 cup powdered sugar, sifted
  • 2 tablespoons lemon juice


Step 1

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on high until light and creamy, 2-3 minutes. Mix in the vanilla.

Step 2

Add the flour, salt and poppy seeds and mix until it comes together into a stiff dough.

Step 3

Shape the dough into a log 2-3 inches in diameter and cover with plastic wrap. Chill in the fridge for at least 1 hour and up to 5 days.

Step 4

When ready to bake, preheat oven to 350°F and line sheet pans with parchment paper.

Step 5

Slice cookie dough into 1/2-inch thick slices and place on sheet pans a few inches apart.

Step 6

Bake for 10-12 minutes, just until the bottoms start browning. Let cool on the sheet pan a few minutes, then transfer to a wire rack to cool completely.

Step 7

To make the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cookie and let glaze set up for 15 minutes before serving.