These Lemon Poppyseed Shortbread Cookies are your favorite breakfast muffin baked to perfection…cookie style!
Nothing better than a rich, buttery shortbread cookie in my book.
I love them in all sorts of flavors.
I also love all kinds of muffins. With lemon poppyseed on my list of top five favorites.
So I decided, why not make my favorite muffin into a buttery, poppyseed-packed, lemony shortbread cookie?
These are the perfect complement to your morning or afternoon cup of tea or coffee. They’re not overly sweet, which is one of the things I love about them.
I know cutout cookies are a bit more time consuming than drop cookies, but these only require a handful of ingredients and are quite easy to whip up.
Time to get your bake on folks! Enjoy!
A Few Cook’s Notes for Lemon Poppyseed Shortbread Cookies Recipe:
I used a two-inch round fluted cookie cutter for this recipe.
I like to bake my cookies one sheet at a time. You can keep the other sheet in the refrigerator while the other tray is baking.
I used 3 teaspoons of freshly grated lemon zest the first round of testing. I thought it needed more of a punch of lemon flavor, so I decided on 4 teaspoons.
These Lemon Poppyseed Shortbread Cookies are your favorite breakfast muffin baked to perfection...cookie style!
- 1 cup unsalted butter, softened
- 1/2 cup confectioners' sugar, sifted
- 4 tsp. freshly grated lemon zest
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 Tbsp. poppyseeds
- 1/4 tsp. sea salt
Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and confectioners' sugar together until light and fluffy, about 2 minutes. Add lemon zest and vanilla and beat until combined.
Add the flour, poppyseeds and salt and beat until just combined. Do not overmix. Form the dough into a disk and wrap in plastic wrap. Place in refrigerator for 15 minutes.
Remove from fridge and place on lightly floured surface. Roll dough out to about 1/4-inch thickness. Cut with 2-inch round cookie cutter. Transfer to prepared sheets placing 1 inch apart. Place sheets in refrigerator for 15 minutes.
Remove from refrigerator and bake, one sheet at a time, for 12-14 minutes or until lightly browned around the edges. Let cool on sheet for 5 minutes, then remove to wire rack over a piece of parchment to cool completely. Repeat with remaining dough until you've used it all.