- ⅓ cup (75g) unsalted vegan butter , at room temperature
- 2 tbsp (15g) icing sugar
- Zest of 1 lemon
- ¾ tsp lemon juice
- ½ tsp poppy seeds
- ½ cup + 3 tbsp (85g) all-purpose flour
- Pinch of sea salt
Lemon Poppy Seed Shortbread Cookies
With the holidays right around the corner, I thought now would be the perfect time to share with you yet another vegan cookie recipe.
Just like my Easy Vegan Chocolate Chip Cookies, these Lemon Poppy Seed Shortbread Cookies were featured at my wedding!
They are very different from the other cookies as they are much more subtle in flavor, have a lovely hint of lemon, and are really delicate. These shortbread cookies are perfect paired with a cup of tea or a flavored latte. They can also be made quite in advance, frozen, then baked and served, making them perfect Christmas cookies, reducing how much prep you would need to do during the holiday season.
Little bonus: offer these Lemon Poppy Seed Shortbread Cookies for a unique edible gift!
Tips on Making These Cookies in Advance
I made these cookies weeks before my wedding and they turned out delicious, so here are a few tips on how you too can prep these in advance.
Line the bottom of a large freezer-friendly container (that has a lid) with parchment paper.
As each cookie is formed, place it in the container, topping each layer of cookies with a piece of parchment paper to prevent from sticking.
Repeat until all the cookies are in your container. Close and freeze for up to 1 month.
On the day of baking, preheat the oven to 325ºF. Remove the cookies from the freezer, place on a parchment lined baking sheet and bake for 15 minutes or until starting to turn golden (no need to thaw them).
When it comes to the ingredients used in this recipe, below are the ones I used.
For any modifications, refer to the Swaps & Comments section.
Unsalted vegan butter: The key to buttery, rich, and flavorful shortbread cookies.
Icing sugar: In this recipe, it gives the cookies a subtle sweetness, while keeping them light in texture.
Lemon zest and juice: Both give these shortbread cookies a subtle lemony aroma.
Poppy seeds: They pair really well with the flavor of lemon and add a little bit of texture to these cookies.
All-purpose flour: Light and neutral in flavor, all-purpose flour is what holds these cookies together.
Sea salt: A touch of it is used in this recipe to give these cookies a light savoury hint.