Lemon Poppy Seed Shortbread Cookies

These Lemon Poppy Seed Shortbread Cookies are a melt-in-your-mouth cookie that has a great buttery texture and bright lemon flavor.

They’re made with lemon zest and poppy seeds and then drizzled with white chocolate to make these lemon poppyseed cookies something you’ve never experienced before! 

I’ve been obsessed with lemon desserts for a while now. They have this way of invigorating your senses with their bright, tangy flavor that is just the perfect combination.

Both the prep and cooking time for these cookies are quick and easy. The only lengthy part is the couple of hours the dough log needs to chill in the fridge, but trust me, it’s SO worth the wait!

Lemon Poppy Seed Shortbread Cookies – What You’ll Need

To make these lemon shortbread cookies, you’ll need unsalted butter and powdered sugar to give them that melt-in-your-mouth texture. 

Fresh lemon zest and poppy seeds add that lemony, nutty crunch, while white chocolate chips are melted and drizzled over the top, adding a lovely layer of sweetness that is just divine!

Also — make sure you have an electric mixer/hand mixer for this recipe! This will make creaming the butter and sugar together easier, as well as mixing in the flour.

Recipe Substitutions & Variations

While lemon poppy seed cookies are a very specific flavor combination, there are still ways to change up the recipe or swap out ingredients if necessary. Here are a few ideas:

• Lemon zest: If you don’t have lemons on hand, you can substitute them with fresh lemon juice, lemon curd, or even lemon extract. Start small and taste as you go! Orange zest would also taste fantastic!
• Poppy seeds: Don’t have poppy seeds? You can omit them altogether or replace them with another crunchy ingredient like finely chopped nuts or shredded coconut.
• White chocolate: If white chocolate isn’t your thing, you can use dark or milk chocolate instead. You could also try drizzling some lemon glaze over the cookies for an extra tangy kick.
• Vanilla extract: Almond extract would be a great substitution for vanilla. Or an addition to the white chocolate drizzle.

Pro Tips for Lemon Poppy Seed Shortbread Cookies

• We made this recipe with both granulated and powdered sugar. We prefer powdered sugar as it gives the cookies a lighter, almost melt-in-your-mouth texture.
• We tried this recipe with both all-purpose flour and oat flour. If you’re using oat flour, you’ll need ½ cup more flour. 
• We also tried this recipe with coconut oil instead of butter, and the texture and flavor was not what we were hoping for! 
• The dough can be made up to 24 hours in advance. Just place the dough ball on plastic wrap, roll it into a 6-7 inch log, and wrap it with the plastic wrap.

How to Store + Freeze

These lemon poppy seed shortbread cookies can be stored in an airtight container at room temperature for up to 5 days. 

You can also freeze the dough log for later use and simply slice and bake as desired. Just make sure to wrap it tightly in plastic wrap and then seal it in a freezer-safe bag or container. 

When ready to use, let the dough thaw in the fridge before slicing and baking.

Other Delicious Lemon Desserts

If you’re like me and can’t get enough lemony sweetness in your life, we at Fit Foodie Finds have plenty of desserts to add to your dessert repertoire. 

These Classic Lemon Bars are a must-try, with their buttery shortbread crust and tangy lemon filling. Or try these Lemon Blueberry Scones for a breakfast treat that’s not too sweet. 

And if you’re feeling that late-night sweet craving, this Lemon Cheesecake Nice Cream is the perfect guilt-free indulgence. You also can’t go wrong with this Lemon Poppyseed Bread for a quick and easy baked treat!

Lemon Poppy Seed Shortbread Cookies

These lemon poppy seed shortbread cookies are tart, sweet, buttery, and crunchy, all in one bite. They’re the perfect balance of flavors and textures that will have you reaching for seconds (and thirds!).

Prep:2 hours hours 10 minutes minutes

Cook:6 minutes minutes

Instructions 

• Place the butter and powdered sugar into a medium-sized bowl. Using a hand mixer, mix until light and fluffy.

• Next, add the lemon zest, flour, and poppy seeds. Mix until combined. It will seem a bit crumbly at this point, but it should be able to hold its form if you press it together.

• Form the dough into a ball while it is still in the bowl. Place the ball on the plastic wrap, roll it into a 6-7 inch log, and wrap it with plastic wrap. Refrigerate for at least 2 hours.

• Preheat the oven to 350℉ and remove the dough from the fridge.

• Cut into ¼ inch discs and bake for 8-10 minutes. They should be slightly golden on the bottoms and sides.

• Cool for at least 30 minutes.

• When the cookies have cooled, prepare the chocolate drizzle. Add the white chocolate chips and coconut oil to a microwave-safe bowl. Heat at 20-second intervals until melted. Drizzle the white chocolate over all of the cookies. Then cool for 10 minutes for the chocolate to set.

• Garnish with additional lemon zest of poppy seeds.

Tips & Notes

• We made this recipe with both granulated and powdered sugar. We prefer powdered sugar.
• The dough can be made up to 24 hours in advance.
• We tried this recipe with both all-purpose flour and oat flour. With the oat flour, you need ½ cup more flour.
• We tried this recipe with coconut oil, and the texture/flavor was not what we were hoping for.
• Almond extract would be a great substitution for vanilla. Or an addition to the white chocolate drizzle.

Nutrition facts

Calories: 82kcal Carbohydrates: 8g Protein: 1g Fat: 6g Fiber: 0.3g Sugar: 3g