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!).
Servings: 24 people
Ingredients
- ½ cup unsalted butter softened (~1 stick)
- ¼ cup powdered sugar
- 2 tablespoons lemon zest + more for garnish
- 1 cup all-purpose flour
- 2 teaspoons poppy seeds
- ½ cup white chocolate chips
- 2 teaspoons coconut oil
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.
Video
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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
Calories: 82kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Fiber: 0.3g | Sugar: 3g