These lemon poppy seed shortbread cookies are a delightful blend of tartness, sweetness, butteriness, and crunchiness, all packed into one bite. They strike a perfect harmony of flavors and textures that will make you crave seconds (and thirds!).
Imagine sinking your teeth into these Lemon Poppy Seed Shortbread Cookies – they melt in your mouth with their buttery texture and vibrant lemon taste.
These cookies are infused with lemon zest and speckled with poppy seeds, then elegantly drizzled with white chocolate, creating a lemon poppy seed cookie experience like no other!
Lemon desserts have been my latest obsession. There’s something about their zesty, tangy flavor that awakens your senses in the best way possible. We tested this recipe four times to ensure it reached buttery perfection.
Both the preparation and baking of these cookies are quick and straightforward. The only part that requires time is letting the dough chill in the fridge for a couple of hours, but trust me, the wait is absolutely worth it!
Lemon Poppy Seed Shortbread Cookies
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ¼ cup powdered sugar
- 2 tablespoons lemon zest plus extra for garnish
- 1 cup all-purpose flour
- 2 teaspoons poppy seeds
- ½ cup white chocolate chips
- 2 teaspoons coconut oil
Instructions
- In a medium-sized bowl, combine the softened butter and powdered sugar until light and fluffy using a hand mixer.
- Add lemon zest, flour, and poppy seeds to the mixture. Mix until well combined. The dough should hold together when pressed.
- Shape the dough into a ball inside the bowl. Place it on plastic wrap, roll it into a 6-7 inch log, and wrap it tightly. Chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F and remove the dough from the fridge.
- Slice the chilled dough into ¼ inch discs and bake for 8-10 minutes until slightly golden around the edges.
- Let the cookies cool for at least 30 minutes.
- Once cooled, melt the white chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals until smooth. Drizzle the melted chocolate over the cookies and allow it to set for 10 minutes.
- Garnish with additional lemon zest or poppy seeds.
Notes
- We found powdered sugar works better than granulated sugar in this recipe.
- The dough can be prepared up to 24 hours in advance.
- While all-purpose flour works perfectly, oat flour can be used with an additional ½ cup.
- We recommend avoiding coconut oil for this recipe, as it may affect the texture and flavor.
- Consider adding almond extract to the white chocolate drizzle for extra flavor.