Lemon Poppy Seed Shortbread Cookies
Easy recipe for Lemon Poppy Seed Shortbread Cookies, topped with lemon glaze (which packs quite a punch and I don’t recommend skipping it!). They’re butter and melt in your mouth. I’ve used an oval, 5cm cookie cutter which I find lends a slightly more elegant look to these cookies.
First published:
Last modified:
Lemon Poppy Seed Shortbread Cookies:
Equipment: No special equipment is needed.
Recipe: 28 Cookies (multiply recipe as needed)
Cookie Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 120g |
| Powdered Sugar | 60g |
| All Purpose Flour | 160g |
| Cornstarch | 50g |
| Lemon Zest | Zest from 1 medium sized Lemon |
| Whole Poppy Seeds (not grounded) | 6g |
Lemon Glaze:
| Ingredient | Amount (g / units) |
| Lemon Juice | 9g |
| Powdered Sugar | 51g |
Preparation instructions:
- Preheat your oven to 160C (fan mode off), placing a baking rack at the middle shelf of the oven.
- Into a food processor container, add the powdered sugar, softened butter and lemon zest. Process until you get a smooth paste.
- Add in the flour, cornstarch and poppy seeds and pulse until the dough is coming together.
- Take the dough down on top of a large piece of parchment paper, and cover it with some plastic wrap.
- Roll the dough to 1cm thickness and cut it into cookies.
- Transfer the cookies on a baking sheet lined with parchment paper, equally spacing them apart from each other, and bake for 10 minutes just until the cookies start to slightly golden at the edge.
- Take the baking sheet onto a cooling rack while preparing the glaze.
- For the glaze: thoroughly mix the powdered sugar and lemon juice to a smooth paste. I highly recommend to be accurate with the measurements here, as this glaze sets very nicely on the cookies, in a way that its opaque.
- You may glaze the cookies using a piping bag or by simply dipping the cookies into the glaze, whichever method you prefer.
- Store inside an airtight container only, refrigerated if room temperature is too hot.
