These lemon poppyseed cookies have that perfect melt-in-your-mouth texture. Made even more delicious from the burst of citrus from the easy lemon glaze.
Why you’ll love these cookies
- Quick to make – shortbread are some of my favourite cookies because it takes less than 5 minutes to make the dough!
- Not many ingredients – you probably have everything in your cupboard and fridge already! This makes these cookies the perfect sweet treat when the craving hits.
- Crumbly shortbread – each bite of the lemon poppyseed cookie just melts away in your mouth. Lemon glaze – this zesty lemon glaze is so easy to make and flavourful.
Tips for making super crumbly lemon poppyseed cookies
- Room temperature butter is essential to getting the right texture of shortbread cookie dough.
- Make sure to rub the lemon zest & white sugar together with your fingers, before you add any other ingredients to the mixing bowl. This will make the zest extra fragrant and ensure an even coating in the cookies.
- Heavy cream brings everything together. It might not look like enough at first but don’t add any more! You want a dough that is just coming together.
Baking the lemon shortbread
Shortbread is baked at a low temperature as you don’t want to get too much colour on the cookies. Preheat your oven to 330F at first and bake them for 13 minutes.
Next you will turn your oven lower again, to 300F, and bake for a further 10 minutes. While you change the temperature of the oven, make sure to rotate the pan for even cooking. I also like to re-shape the cookies at this time, if needed. To do this simply use a cookie cutter bigger than your cookies and “scoot” them.
Storage tips for crumbly lemon cookies
The cookies will keep for up to 5 days when stored in an airtight container. Though they are best eaten within 3 days of baking them.
Ingredients
Shortbread Cookies
- 113 g Butter room temperature
- 66 g White Sugar
- 1 tsp Lemon Zest (from 1 lemon)
- 146 g All Purpose flour
- 1/4 tsp Vanilla
- 1/4 tsp Salt
- 1 tbsp Poppy Seeds
- 1 ½ tbsp Heavy Cream
Lemon Glaze
- 1 cup Icing Sugar
- 1 tbsp Lemon Juice
- 1-2 tsp Milk add 1 tsp at a time if needed
Instructions
Shortbread Cookies
- Add all ingredients (except heavy cream) into a mixing bowl & mix on low for 2 minutes – dough should be crumbly but starting to come together
- Add heavy cream and mix for 30 seconds
- Shape dough into a disc and wrap in cling wrap, refrigerate for 20 minutes & preheat oven to 330F
- Roll out dough to approx 1/4 inch thickness
- Using a cookie cutter, cut the dough & place onto a parchment lined baking tray
- Place in the freezer for 5 minutes
- Bake for 13 minutes at 330F
- Turn oven down to 300F, rotate the pan and continue to bake for another 10 minutes, or until you start to see it lightly brown on the outside (like really just a touch)
Lemon Glaze
- Add icing sugar, lemon juice, and milk in a small bowl. Mix to combine.
- If you need a thinner consistency, add an additional 1 tsp milk.
- Dip the cookies in the glaze, or drizzle it on top.
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