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Tender Lemon Poppy Seed Shortbread Cookies Easy Homemade Recipe with Glaze

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These tender lemon poppy seed shortbread cookies feature a crisp, buttery base with a tangy lemon glaze and subtle crunch from poppy seeds. Perfectly balanced and easy to make, they are a delightful treat for any occasion.

Ingredients

Scale
  • 1 cup (225 grams) unsalted butter, softened
  • 3/4 cup (90 grams) powdered sugar
  • 2 cups (250 grams) all-purpose flour
  • Finely grated zest from 2 large lemons
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the glaze:
  • 1 cup (120 grams) powdered sugar
  • 2–3 tablespoons (30–45 ml) fresh lemon juice

Instructions

  1. Cream the butter and powdered sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Stir in the lemon zest, vanilla extract, and salt until just combined.
  3. Gradually add the all-purpose flour and poppy seeds, folding gently with a wooden spoon or hands until the dough comes together without being sticky. If too crumbly, add up to 2 tablespoons (30 ml) fresh lemon juice to help bind.
  4. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
  6. Roll out the chilled dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Cut into desired shapes and place on the baking sheet about 1 inch (2.5 cm) apart.
  7. Bake for 18-22 minutes until edges just start to turn golden but centers remain pale.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the glaze by whisking powdered sugar and lemon juice until smooth and thick enough to coat a spoon, adjusting lemon juice as needed.
  10. Spread a thin layer of glaze over each cooled cookie using a small spatula or spoon. Let set at room temperature for about 30 minutes.

Notes

Use softened, not melted butter for best texture. Chill dough to prevent spreading. Avoid overmixing to keep cookies tender. Apply glaze only to fully cooled cookies to prevent melting. Store in airtight container with parchment between layers. Dough can be refrigerated up to 2 days before baking.

Nutrition

Keywords: lemon cookies, poppy seed cookies, shortbread cookies, lemon glaze, easy cookie recipe, homemade cookies, citrus dessert

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