Lemon Poppyseed Shortbread Cookies

5 from 15 votes

These Lemon Poppyseed Shortbread Cookies are your favorite breakfast muffin baked to perfection...cookie style! Rich and buttery and loaded with lemon and poppyseed flavors!

Prep Time40

Cook Time14

Total Time54

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cookies, lemon poppyseed, shortbread

Servings: servings

Calories: 68kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition