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+ servings
5 from 14 votes
Lemon Poppyseed Shortbread Cookies
Prep Time
40 mins
Cook Time
14 mins
Total Time
54 mins

These Lemon Poppyseed Shortbread Cookies are your favorite breakfast muffin baked to perfection...cookie style!

Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 42 servings
Calories: 68 kcal
Author: MaryAnn Dwyer
  • 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
  1. Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.

  2. 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.

  3. 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. 

  4. 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.

  5. 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.

Nutrition Facts
Lemon Poppyseed Shortbread Cookies
Amount Per Serving
Calories 68 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 12mg1%
Potassium 10mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 135IU3%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.