Lemon Poppy Seed Shortbread Cookies
Servings 24
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.