Lemon Poppy Butter Cookies

Lemon Poppy Cookies

This is another version of buttery shortbread cookies I’ve adapted from the Rosewater Lavender Shortbread that went over very well at an event last weekend.  I altered the recipe just a tiny bit – adding fresh lemon juice and poppy seeds and altering the amount of flour, as well as used arrowroot starch instead of cornstarch, which I didn’t have in my apartment (SO nice to be baking in my kitchen again).

These cookies are incredibly easy and only require a few ingredients.  They’re delicate with a buttery crumb, a nice tang and a sweet finish.

Lemon Poppy Butter Cookies

Ingredients

  • 20 Tbsp unsalted butter
  • 1 cup white sugar plus more for dusting
  • 2 eggs
  • 3 cups flour
  • 1 cup arrowroot or cornstarch
  • 6 Tbsp lemon juice
  • zest of two lemons
  • 1 Tbsp poppy seeds

Directions

  • Preheat oven to 350°.  Line thick baking sheets with parchment paper.
  • In a standing mixer with the paddle attachment, beat butter and sugar until fluffy.
  • Add eggs and beat until combined.
  • Add lemon zest and juice, beat to combine.
  • Add starch, 2 cups of flour and poppy seeds.  Beat at medium speed until combined
  • Continue to add flour until the dough comes together into a ball and does not stick.
  • Place dough in refrigerator for 30 minutes or until cool.
  • On a well floured surface, work with the dough 1/4 a batch at a time, lightly kneading flour until smooth and not sticky.
  • Roll into 1/4 inch, cut with cutters and use a spatula to transfer to baking sheets.
  • Dust with sugar.
  • Bake for about 20 minutes, rotating pans halfway, until just browned at edges.
  • Cool on racks completely before storing.

Makes 36 medium cookies.

Notes: This recipe can easily be made gluten free by substituting the flour and arrowroot with a gluten-free proportion of 1 cup white rice flour, 1/2 cup quinoa flour, 1/2 cup arrowroot, 2 Tbsp tapioca starch and 2 tsp xanthan gum.  This is the mix I have on hand for cookies, making enough for several recipes at once.

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12 Comments

  1. Amanda says:

    I am usually apprehensive to bake, especially vegan things, but you have me inspired to try! Lovely work, the cookies look divine! =)

  2. I’m loving the simplicity of the recipe and you’ve captured it so beautifully here…I can almost taste the buttery goodness combined with the poppyseed and lemon. Thank you for sharing the recipe!

  3. Pingback: Jacqueline’s Rosemary Mint & Minted Peach Jam Linzer Cookies

  4. Pingback: Rosemary Mint Linzer Cookies for the Cure – Frosting for the Cause | The Dusty Baker

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