Lemon Poppy Seed Shortbread Cookies

These Lemon Poppy Seed Shortbread Cookies are a melt-in-your-mouth cookie that has an amazing buttery texture and shiny lemon taste.

They’re made with lemon zest and poppy seeds after which drizzled with white chocolate to make these lemon poppyseed cookies one thing you’ve by no means skilled earlier than! 

I’ve been obsessive about lemon desserts for some time now. They’ve this manner of invigorating your senses with their shiny, tangy taste that’s simply the proper mixture. We examined this one 4 occasions to verify it got here out to buttery perfection.

Each the prep and cooking time for these cookies are fast and straightforward. The one prolonged half is the couple of hours the dough log wants to relax within the fridge, however belief me, it’s SO definitely worth the wait!

Lemon Poppy Seed Shortbread Cookies – What You’ll Want

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

Contemporary lemon zest and poppy seeds add that lemony, nutty crunch, whereas white chocolate chips are melted and drizzled excessive, including a stunning layer of sweetness that’s simply divine!

Additionally — be sure you have an electrical mixer/hand mixer for this recipe! This may make creaming the butter and sugar collectively simpler, in addition to mixing within the flour.

Recipe Substitutions & Variations

Whereas lemon poppy seed cookies are a really particular taste mixture, there are nonetheless methods to vary up the recipe or swap out elements if needed. Listed below are a number of concepts:

• Lemon zest: In case you don’t have lemons readily available, you’ll be able to substitute them with recent lemon juice, lemon curd, and even lemon extract. Begin small and style as you go! Orange zest would additionally style improbable!
• Poppy seeds: Don’t have poppy seeds? You may omit them altogether or change them with one other crunchy ingredient like finely chopped nuts or shredded coconut.
• White chocolate: If white chocolate isn’t your factor, you should utilize darkish or milk chocolate as a substitute. You may additionally attempt drizzling some lemon glaze over the cookies for an additional tangy kick.
• Vanilla extract: Almond extract could be an amazing substitution for vanilla. Or an addition to the white chocolate drizzle.

Professional Ideas for Lemon Poppy Seed Shortbread Cookies

• We examined this recipe with each granulated and powdered sugar. We choose powdered sugar because it provides the cookies a lighter, nearly melt-in-your-mouth texture.
• We tried this recipe with each all-purpose flour and oat flour. In case you’re utilizing oat flour, you’ll want ½ cup extra flour. 
• We additionally tried this recipe with coconut oil as a substitute of butter, and the feel and taste was not what we have been hoping for! 
• The dough might be made as much as 24 hours prematurely. Simply place the dough ball on plastic wrap, roll it right into a 6-7 inch log, and wrap it with the plastic wrap.

Retailer + Freeze

These lemon poppy seed shortbread cookies might be saved in an hermetic container at room temperature for as much as 5 days. 

You may as well freeze the dough log for later use and easily slice and bake as desired. Simply be sure that to wrap it tightly in plastic wrap after which seal it in a freezer-safe bag or container. 

When prepared to make use of, let the dough thaw within the fridge earlier than slicing and baking.

Different Scrumptious Lemon Desserts

In case you’re like me and might’t get sufficient lemony sweetness in your life, we at Match Foodie Finds have loads of desserts so as to add to your dessert repertoire. 

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

And in case you’re feeling that late-night candy craving, this Lemon Cheesecake Good Cream is the proper guilt-free indulgence. You can also’t go incorrect with this Lemon Poppyseed Bread for a fast and straightforward baked deal with!

Lemon Poppy Seed Shortbread Cookies

These lemon poppy seed shortbread cookies are tart, candy, buttery, and crunchy, multi function chunk. They’re the proper steadiness of flavors and textures that can have you ever reaching for seconds (and thirds!).

Prep:2 hours hours 10 minutes minutes

Prepare dinner:6 minutes minutes

Directions 

• Place the butter and powdered sugar right into a medium-sized bowl. Utilizing a hand mixer, combine till gentle and fluffy.

• Subsequent, add the lemon zest, flour, and poppy seeds. Combine till mixed. It is going to appear a bit crumbly at this level, but it surely ought to be capable to maintain its type in case you press it collectively.

• Type the dough right into a ball whereas it’s nonetheless within the bowl. Place the ball on the plastic wrap, roll it right into a 6-7 inch log, and wrap it with plastic wrap. Refrigerate for at the least 2 hours.

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

• Lower into ¼ inch discs and bake for 8-10 minutes. They need to be barely golden on the bottoms and sides.

• Cool for at the least half-hour.

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

• Garnish with extra lemon zest of poppy seeds.

Ideas & Notes

• We made this recipe with each granulated and powdered sugar. We choose powdered sugar.
• The dough might be made as much as 24 hours prematurely.
• We tried this recipe with each all-purpose flour and oat flour. With the oat flour, you want ½ cup extra flour.
• We tried this recipe with coconut oil, and the feel/taste was not what we have been hoping for.
• Almond extract could be an amazing substitution for vanilla. Or an addition to the white chocolate drizzle.

Diet info

Energy: 82kcal Carbohydrates: 8g Protein: 1g Fats: 6g Fiber: 0.3g Sugar: 3g