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Lemon Poppy Seed Shortbread Cookies

Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 6 minutes
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.