🍋 Bright, Buttery, and 100% Vegan
There’s something magical about the uplifting scent of lemon wafting through your kitchen—especially when paired with the delicate crunch of poppy seeds. Inspired by cozy holiday baking memories, I decided to whip up these Vegan Lemon Poppy Seed Shortbread Cookies — easy to make, perfectly crumbly, and full of fresh citrus flavor.
These cookies require only seven simple ingredients, offering a melt-in-your-mouth texture that combines sweetness with a refreshing lemon-lime zing. Whether you’re prepping for a festive gathering or want a treat that feels special, these cookies are a delicious solution — stress-free and beautiful enough to gift.
👉 These cookies are vegan, dairy-free, and absolutely irresistible — a must-try for citrus lovers!
🧡 Why You’ll Love These Vegan Lemon Poppy Seed Shortbread Cookies
- Delightfully Easy: Only seven ingredients — beginner-friendly and quick to make.
- Zesty Flavor Burst: Lemon and lime come together for a refreshing twist.
- Vegan & Dairy-Free: Enjoy them guilt-free, suitable for most diets.
- Perfect for Gifting: Powdered sugar dusting makes them as pretty as they are tasty.
- Crisp & Buttery Texture: The poppy seeds add a subtle crunch and elegance.
🍋 Lemon Poppy Seed Shortbread Cookies Ingredients
You’ll only need seven ingredients!
For the Dough:
- Vegan Butter: Adds richness and a creamy, buttery texture.
- Powdered Sugar: Sweetens and gives a soft, crumbly structure.
- Lemon Zest & Juice: Brings vibrant, sunny flavor.
- Lime Zest (Optional): Adds depth and balance to the lemon.
- Lemon Extract: Enhances citrus notes — or use extra zest for a natural touch.
- Poppy Seeds: Provide crunch and a pretty speckled look.
- All-Purpose Flour: Forms the base; gluten-free flour works with minor adjustments.
👩🍳 How to Make Lemon Poppy Seed Shortbread Cookies
1. Prep the Dough
Soften your vegan butter at room temperature for about 30 minutes. In a large mixing bowl, cream together the butter and sifted powdered sugar until smooth and fluffy.
2. Add Flavor
Mix in the lemon zest, lime zest (if using), lemon extract, and poppy seeds. Gradually add flour and stir until the dough forms a soft, crumbly texture that holds together when pressed.
3. Shape and Chill
Transfer the dough onto plastic wrap, form it into a tight log, and refrigerate for at least 30 minutes. Chilling helps the cookies keep their shape.
4. Bake
Preheat your oven to 350°F (175°C). Slice the dough into 1-inch rounds and place on a parchment-lined baking sheet. Bake for 10–12 minutes, until the bottoms are lightly golden. The tops should stay pale.
5. Cool and Serve
Let cookies cool for 5 minutes before transferring to a rack. Dust generously with powdered sugar for a classic shortbread look. Optional: sprinkle extra lemon zest for a bright finish!
🌈 Creative Variations
Try these fun twists on your classic Lemon Poppy Seed Shortbread:
- Citrus Twist: Use orange or blood orange zest for a sweeter flavor.
- Nutty Crunch: Add ground almonds or walnuts for richness.
- Herbal Infusion: Add rosemary or thyme for an aromatic touch.
- Spicy Kick: Stir in a pinch of ginger or cayenne for warmth.
- Chocolate Drizzle: Top cooled cookies with melted dark chocolate.
- Gluten-Free: Swap flour for a gluten-free blend — just adjust texture if needed.
- Sweet & Salty: Add flaky sea salt before baking for a delicious contrast.
- Boozy Boost: Mix in a tablespoon of limoncello or orange liqueur for sophistication.
⏰ Make-Ahead Options
- Refrigerate: Prepare dough 24 hours in advance. Wrap tightly and chill.
- Freeze: Freeze the dough for up to 3 months. Thaw in fridge overnight before slicing.
- Bake Later: Keep sliced dough ready to bake for fresh cookies anytime!
❄️ How to Store Lemon Poppy Seed Shortbread Cookies
- Room Temperature: Airtight container for up to 1 week.
- Fridge: Store covered for up to 2 weeks.
- Freezer: Store baked cookies up to 3 months.
- Reheat: Warm briefly at 300°F (150°C) for a fresh-baked taste.
💡 Expert Tips
✅ Use room-temperature butter for a smooth dough.
✅ Don’t overbake — the tops should remain light.
✅ Cool before dusting to prevent melting sugar.
✅ Store properly to maintain that perfect shortbread crumble.
☕ What to Serve with Lemon Poppy Seed Shortbread Cookies
Pair your cookies with something delightful!
- 🍵 Earl Grey Tea: Perfectly complements the lemon notes.
- 🍋 Zesty Lemonade: Ideal for summer gatherings.
- 🍨 Vanilla Ice Cream: A dreamy, creamy pairing.
- 🍫 Dark Chocolate Drizzle: For an elegant dessert tray.
- 🥂 Prosecco or Champagne: Adds a celebratory touch.
❓ Lemon Poppy Seed Shortbread FAQs
How do I pick the best lemons?
Choose bright, firm lemons with thin skin — they’re juicier and more fragrant.
Can I freeze these cookies?
Yes! Freeze baked or unbaked cookies for up to 3 months. Thaw before serving.
My dough is crumbly — what do I do?
Add 1 teaspoon of plant milk and mix until the dough holds together.
Can I skip poppy seeds?
Absolutely! The flavor stays delicious — just slightly less texture.
Are they nut-free?
Yes, this recipe contains no nuts, making it allergy-friendly.
Can I use coconut oil instead of vegan butter?
Yes, but the texture will be slightly firmer and less buttery.
🍪 Recipe Summary
Yield: 18 cookies
Prep Time: 10 mins
Chill Time: 30 mins
Bake Time: 12 mins
Total Time: 52 mins
Calories: ~120 per cookie
💬 Share the Love
Did you make these Vegan Lemon Poppy Seed Shortbread Cookies?
Leave a comment below or tag your creation on Pinterest — we’d love to see your citrusy masterpieces! 🌿
