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Murielle Banackissa
Stacked Lemon Poppy Seeds Shortbread Cookies

Lemon Poppy Seed Shortbread Cookies

Print recipe
1 hour 45 mins Prep: 30 mins Cook: 15 mins Resting Time: 1 hour
Serves 14

Delicate, thin, lemony, and rich, these shortbread cookies are a treat anytime of the year, especially during Christmas cookie season!


  • 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


  1. Step 1

    In a large bowl, cream together the butter and icing sugar until light and fluffy using a hand mixer.

  2. Step 2

    Add in the lemon zest, lemon juice, and poppy seeds. Incorporate with the mixer.

  3. Step 3

    Sift the flour directly into the bowl. Add the salt and fold into the butter mixture until no dry white flour streaks remain.

  4. Step 4

    Spoon the mixture onto a large piece of plastic wrap. Cover and form into a ball. Refrigerate for 1 hour.

  5. Step 5

    Preheat the oven to 325ºF and line a baking sheet with parchment paper.

  6. Step 6

    Generously flour a clean work surface and divide the dough into 2 pieces.

  7. Step 7

    Flour your rolling pin and roll out one of the pieces of dough into a circle 2-3mm thick. Cut out cookies using your favorite cookie cutter and place on the prepared baking sheet.

  8. Step 8

    If you notice that the dough is sticking to your surface or your rolling pin, don't hesitate to add flour to your work surface and/or flour your rolling pin.

  9. Step 9

    Gather all the dough scraps together, form a ball, roll out once again, and cut out as many cookies as possible. Repeat until you have very little scaps left. Set aside.

  10. Step 10

    Repeat the rolling process with the untouched half of dough and finally with all the scraps together.

  11. Step 11

    Bake the cookies for 12-14 minutes or until starting to turn golden. Remove from the oven. Leave on the baking sheet for 5 minutes then transfer onto a cooling rack until completely cool.

  12. Step 12

    Transfer to an airtight container and keep at room temperature for up to a week.

Common Questions & Swaps

  • Can I use granulated sugar instead of the icing sugar? I would not suggest it. The icing sugar makes these cookies nice and light.
  • Is there a replacement for the vegan butter? Yes, you can use refined (to avoid the coconutty flavor) coconut oil.
  • Because these shortbreads are very lightly sweetened, I would suggest against using salted butter as it would really overpower the subtle sweetness of these cookies. 
  • Can I replace the all-purpose flour with another kind of flour? I have not tested any other flour so I would stick with AP. 
  • Feel free to omit the poppy seeds if you don't like them. 
Stacked Lemon Poppy Seeds Shortbread Cookies
Tea mug on a plate with Lemon Poppy Seeds Shortbread Cookies
Hand holding one Lemon Poppy Seeds Shortbread Cookies