Soft, crumbly, tangy and lightly crunchy, these Lemon Poppy Seed Shortbread Cookies are easy to make and perfect with a cup of tea or coffee. The buttery, melt-in-your-mouth texture combined with bright lemon and crunchy poppy seeds makes them a lovely snack any time of day.
Why we love this recipe
These lemon shortbread cookies are delicate and buttery with a gentle crunch from the poppy seeds. The combination of sweet and tangy lemon makes them a crowd-pleasing treat for afternoon tea, casual coffee breaks, or cookie exchanges during the holidays.
For an extra indulgence, sandwich two cookies with lemon curd or serve them plain; both are excellent options. This recipe is inspired by the French sablé style, which uses egg yolks for richness and a tender crumb.
Ingredients
This version follows a classic French-style shortbread base with additions of lemon zest, lemon juice and poppy seeds for bright flavor and texture.
You will need (see recipe card for exact quantities):
- Unsalted butter, soft (or use salted butter if preferred)
- Icing (powdered) sugar for a fine, snappy texture
- Egg yolks for richness
- Fresh lemon: both zest and juice for maximum citrus flavor
- Plain (all-purpose) flour
- A small amount of baking powder for a lighter crumb
- A pinch of salt (omit if using salted butter)
- Poppy seeds for crunch — adjust the amount to your taste
If you prefer less tang, use only the zest and omit the juice.
How to make Lemon Cookies with Poppy Seed
These cut-out shortbread cookies follow a straightforward three-step method: cream butter and sugar, add egg yolks and lemon, then mix in the dry ingredients and poppy seeds.
To make the cookies:
- Place soft butter and icing sugar in the bowl of a stand mixer and cream with the paddle attachment for about 5 minutes on medium speed, until pale and fluffy.
- Add the egg yolks one at a time, mixing well between each addition.
- Mix in the lemon juice and lemon zest briefly to combine.
- Sift in the flour, baking powder and salt, then mix until the dough comes together. Stir in the poppy seeds.
Shaping Shortbread Cookies
Shape the dough either by rolling into a log and slicing or by rolling between baking paper and cutting with a cookie cutter.
- Gather the dough on a sheet of baking paper, press into a flat disk, cover with a second sheet of paper and roll to your desired thickness. Chill on a flat tray for 10–15 minutes.
- Preheat the oven to 160°C (325°F).
- Remove the top sheet of paper, cut shapes with a cookie cutter and transfer to a lined baking tray.
- Optional: press a fork gently across each cookie for a criss-cross design.
- Bake for 10–15 minutes, depending on thickness, until the edges begin to turn golden brown.
- Re-roll any scraps, chill again and repeat.
Tips to make these shortbread biscuits
- Use high-quality butter — it’s the main flavor driver in shortbread.
- Ensure butter and egg yolks are at room temperature so the mixture emulsifies properly and doesn’t split.
- Cream butter and sugar for at least 5 minutes to incorporate air and achieve a light texture.
- Roll the dough between baking paper before chilling; it’s easier to handle and less likely to break.
- Adjust baking time to cookie thickness. Thin cookies (about 2–3 mm) bake quickly; thicker cookies need a few extra minutes.
- Chill shaped cookies before moving them to the oven if they become too soft to transfer easily.
Recipe FAQs
Store at room temperature in an airtight container for 3–4 days to keep them fresh.
Yes. You can freeze baked cookies, but freezing unbaked shaped cookies yields a fresher baked result.
Place shaped cookies on a tray, freeze until firm, then transfer to an airtight container with parchment between layers. When baking from frozen, add 2–5 minutes to the bake time to allow for thawing in the oven.
More afternoon tea treats
- Lemon Curd Tartlets
- Almond Flour Peanut Butter Cookies
- Mini Lemon Meringue Pies
- Chocolate Chip Scones
- Chocolate Peanut Butter Balls
- Mini Lemon Cheesecakes
- Oat Flour Chocolate Chip Cookies
- Strawberry Cheesecake Cookies
Made this recipe?
Leave a comment below and tag @a.baking.journey on Instagram with a photo of your cookies!
Recipe
Lemon Poppy Seed Shortbread Cookies
Ingredients
- 100 g (7 tbsp) unsalted butter, soft
- 30 g (1/4 cup) icing (powdered) sugar
- 3 egg yolks, at room temperature
- Zest of 1 small lemon
- 15 ml (1 tbsp) lemon juice
- 175 g (1 cup + 2 tbsp) plain flour
- 1/2 tsp baking powder
- Pinch of salt
- 20 g (2 tbsp) poppy seeds
Instructions
- Cream the soft butter and icing sugar in a mixer with the paddle attachment for at least 5 minutes until pale and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the lemon juice and zest briefly.
- Sift in the flour, baking powder and salt, then mix until the dough starts to come together. Stir in the poppy seeds.
- Transfer the dough to a sheet of baking paper, form into a ball, flatten, cover with another sheet and roll to your desired thickness. Chill for 10–15 minutes.
- Preheat the oven to 160°C (325°F). Remove the top paper, cut shapes with a cookie cutter and transfer to a lined baking tray. Optional: press a fork for a pattern.
- Bake for 10–15 minutes, depending on thickness, until edges are lightly golden. Re-roll scraps, chill and repeat.
Notes
- Soft room-temperature butter and egg yolks help the batter emulsify evenly. Avoid melting the butter.
- If the mixture appears split after adding yolks, continue with the flour; it should come together.
- Roll thinner for crisp shortbread or thicker for a tender bite; adjust baking time accordingly.
- Chill shaped cookies if they become too soft to transfer, then bake.