Meyer lemon season is still here, and I’ve been savoring all the lemons I have! I wish these were available year round, anyone else with me? Today I’m sharing a recipe for Mini Meyer Lemon Poppy Seed Shortbread Cookies. These are a really easy shortbread recipe to make, and they just have a few simple ingredients. All you need is butter, cane sugar, lemon flavor, flour, poppy seeds, and a Meyer lemon.
Traditionally, I usually make my shortbread cookies using powdered sugar. But, I decided to try using regular cane sugar here. They have a little different texture being a little more crumbly than the ones I usually make with powdered sugar. This dough would also lend very well to rolling out, should that be your kinda thing. These would look really cute cut in rounds or squares if you like rolling and cutting out cookies. Get the recipe for my Meyer Lemon Poppy Seed Shortbread Cookies below.
Tips for making the best Mini Meyer Lemon Poppy Seed Shortbread Cookies
• Use soft butter. I like to leave butter out on the counter the night before I plan to bake, that way it softens at room temperature (which is the best way, in my opinion). Your butter should be soft so that when you poke it with your finger it leaves an indent. If you must soften butter in the microwave, then only do 10 seconds at a time per stick so you don’t melt it.
• Use high quality butter, sugar, and flour. With shortbread cookies there’s only a few ingredients, so make sure they are really good! Obviously, I always say use organic everything, but if you don’t typically then make it special for cookies like this that only have a few ingredients. When you have less ingredients, the flavor each individual ingredient really matters.
• Use high quality lemon flavor. My favorite is Frontier Co-Op, which you can find here.
Mini Meyer Lemon Poppy Seed Shortbread Cookies
Makes 30 cookies
1 cup (226 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar plus extra for dusting
2 teaspoons organic lemon flavor
255 grams (2 cups) organic all purpose flour
10 grams (1 tablespoon) organic poppy seeds
zest of 1 Meyer lemon
Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Mix on low until combined.
Add the flour, poppy seeds, and lemon zest and mix on low until combined into a smooth dough.
Using your hands, form the dough into 30 balls and place on prepared cookie sheets. Flatten slightly so they are 1-1/2 to 2-inches in diameter. Refrigerate the cookie sheets for 30 minutes.
Preheat the oven to 350°F.
Bake for 15 to 18 minutes or until golden brown on the bottom. Sprinkle with cane
sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
Store in a cool dry place for up to 7 days.
High Altitude – Bake at 350°F for 14 to 17 minutes or until golden brown on the bottom.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!