Lemon Poppy Seed Shortbread Cookies : Melt-in-the-Mouth Recipe

French

Lemon poppy seed shortbread cookies are melt-in-the-mouth, buttery biscuits with a zesty citrus flavor and a subtle poppy seed crunch.

Simple and irresistible, they’re perfect for afternoon tea, a light dessert, or a gourmet snack.

Enjoy their bright aroma and delicate texture, these cookies are a delightful treat for any occasion.

Melt-in-Your-Mouth Easy Lemon Poppy Seed Shortbread Cookies Recipe

For all the shortbread and cookie lovers out there, these Lemon Poppy Seed Shortbread Cookies are an absolute treat, my family’s all-time favorite!

Each bite delivers a buttery, melt-in-the-mouth texture that’s not too sweet, perfectly balanced by bright lemon zest and the subtle crunch of poppy seeds.

This foolproof, eggless recipe is incredibly easy great for both beginners and seasoned bakers, and comes together in just 30 minutes, yielding around 50 irresistible cookies.

What makes these shortbread cookies extra special is the addition of cornstarch, which creates an even lighter, more tender crumb than using flour alone.

If you’re not a fan of poppy seeds, you can easily swap them out for toasted sesame seeds or coarsely chopped roasted peanuts, my husband’s personal favorite!

I always keep this shortbread dough recipe handy and switch up the flavors for variety.

These cookies are perfect for making ahead, freezing, and gifting. You’ll love their delicate, melt-in-the-mouth goodness!

Why You’ll Love These Lemon Poppy Seed Shortbread Cookies

• Irresistible Flavor: The combination of zesty lemon and lightly crunchy poppy seeds creates a burst of bright, refreshing flavor in every bite.
• Melt-in-the-Mouth Texture: These shortbread cookies are incredibly tender and simply melt away, offering a truly delightful eating experience.
• Simplicity: The recipe is straightforward, with easy steps and ingredients you likely already have in your pantry.
• Endless Customization: You can easily personalize this recipe, swap in other seeds, add different citrus zests, or mix in your favorite dried fruits or nuts to suit your tastes.

Ingredients for Lemon Poppy Seed Shortbread (with Easy Substitutions)

For the Shortbread

• 220 g unsalted butter, at room temperature : Soft but not melted, gives a melt-in-the-mouth texture. You can use salted butter (just reduce added salt elsewhere).
• 65 g powdered sugar (confectioners’ sugar) : Dissolves quickly and makes the crumb ultra-fine. Can substitute with finely blended granulated sugar (texture will be a touch less delicate).
• 1 tsp vanilla extract : Adds warmth and rounds out the lemon, feel free to use vanilla bean seeds for extra flavor.
• Finely grated zest of 1 lemon : Adds natural citrus aroma without extra moisture. You can swap for lime or orange zest for variation.
• 30 g cornstarch (cornflour) : Lightens the shortbread, keeps it tender. Potato starch works too.
• 260 g all-purpose flour : Sift with the cornstarch for an even, soft dough.
• 1 tbsp poppy seeds : Adds a subtle crunch and visual appeal. You can use toasted sesame, chopped pistachio, or omit altogether.

For the Lemon Icing

• 1 tsp fresh lemon juice : Brings zing, strain out any pulp for a smooth finish.
• 1 tsp milk : Makes the glaze shiny and silky.
• Powdered sugar (as needed) : The base of your icing. Aim for a thick ribbon consistency that slowly drips from the spoon; add sugar by the spoonful for thickness, or a few drops of lemon/milk to thin as needed.

Step-by-Step Instructions for Lemon Poppy Seed Shortbread

Make the Shortbread Dough

1. Cream Butter & Sugar : Beat 220 g soft butter and 65 g powdered sugar until completely smooth and creamy, no lumps.
2. Add Flavor : Mix in 1 tsp vanilla extract and the zest of 1 lemon, making sure the flavors are evenly distributed.
3. Sift Dry Ingredients : Sift together 260 g flour and 30 g cornstarch to lighten the dough and avoid lumps.
4. Combine & Add Poppy Seeds : Gradually blend the flour-cornstarch mix into the butter mixture in 2–3 additions. Fold in 1 tbsp poppy seeds. Stop mixing as soon as the dough comes together, don’t overwork it.
5. Shape & Chill : Shape the dough into a flat disc, wrap it in cling film, and chill for at least 30 minutes (makes rolling out much easier).
6. Prep for Baking : Preheat your oven to 180°C (350°F). Let the dough sit at room temperature for 5 minutes to soften slightly.
7. Roll & Cut : Lightly flour your work surface. Roll out the dough to about 4 mm (⅛ inch) thick. Cut out 5 cm (2 inch) rounds using a cookie cutter. Re-roll scraps to use up all the dough.
8. Bake : Arrange cookies on a parchment-lined baking sheet, leaving space between each. Bake for 12-15 minutes until just pale golden around the edges and easily lift off the tray.
9. Cool Completely : Let cookies cool on the tray for 3–5 minutes, then transfer to a wire rack to finish cooling (they firm up as they cool, handle gently).

How to Make the Perfect Lemon Glaze for Shortbread Cookies

Enjoy your delicious lemon poppy seed shortbread cookies plain or with a cup of tea or coffee!

Gently mix together the lemon juice, milk, and powdered sugar until you get a smooth, pourable glaze, not too runny, not too thick.

If the glaze is too thin, add more powdered sugar until you reach the right consistency.

If it’s too thick, mix in a little more milk, a few drops at a time.

Transfer the glaze to a small piping bag (or a ziplock bag with a corner snipped off).

Pipe thin lines or patterns over the fully cooled shortbread cookies.

Let the glaze set completely before storing the cookies in an airtight container.

Storage & Freezing Tips

• Room temperature (no icing): In an airtight tin for 5-7 days, layered with baking parchment.
• Room temperature (with icing): Let icing set for 2-3 hours, then store up to 2-3 days in a loosely packed box.
• Unbaked dough in fridge: Wrapped tightly, up to 48 hours before rolling and baking.
• Unbaked dough in freezer: Freeze as a disc or “slice and bake” log for 1-2 months; thaw overnight in the fridge before using.
• Baked cookies in freezer (no icing): Freeze up to 2-3 months in a sealed container; thaw at room temperature for 30-45 minutes.
• Baked, iced cookies in freezer: Not recommended (the icing can weep); if necessary, freeze for up to 1 month with parchment between layers.
• Refresh stale cookies: 3-5 minutes in a 150°C (300°F) oven, then cool completely on a rack.

Delicious Variations & Substitutions

• Citrus twist: Swap the lemon zest for blood orange, lime, or even yuzu. For orange, you can glaze with fresh orange juice instead of lemon.
• No poppy seeds: Replace with toasted sesame, finely chopped pistachio, or crushed roasted peanuts.
• Gluten-free: Use a gluten-free flour blend (same weight) plus the cornstarch. Add ¼ tsp xanthan gum if not included. Chill dough longer and roll between parchment sheets, gluten-free dough is more delicate.
• No icing: Roll the warm cookies in superfine sugar after baking for a “holiday shortbread” finish. For extra flavor, mix sugar with a little zest or a pinch of cinnamon.
• Extra flavor: Add ½ tsp almond extract, ¼ tsp ground cardamom, or dip cooled cookies in white chocolate for festive flair.

Pro Tips & Common Mistakes to Avoid

• Don’t overwork the dough: Mix just until the dough comes together for the most tender, melt-in-the-mouth shortbread.
• Always chill the dough: Chilling helps the dough firm up, making it easier to roll out and helping the cookies keep their shape while baking.
• Keep the thickness even: Roll your dough to about 4 mm (⅛ inch) to ensure all cookies bake evenly.
• Don’t overbake: Remove the cookies when they’re just set and still pale. Overbaking will make them dry and crumbly.
• For the glaze: Begin with a thick icing and thin it a drop at a time for the perfect drizzling consistency, this helps you avoid a runny mess.

Other recipes to try

• Strawberry Jam Shortbread Cookies : sablé sandwich
• Millionaire’s Shortbread recipe
• Chocolate Crinkle Cookies
• Chocolate chip cookies