Gluten-Free Lemon Poppy Seed Shortbread

Celiac.com 10/18/2025 - Shortbread is a traditional Scottish treat dating back to the Middle Ages, when leftover bread dough was enriched with butter and slowly baked into a delicate biscuit. Over time, bakers replaced yeast with sugar, creating the crisp, buttery cookie we know today. The addition of lemon and poppy seeds is a more modern twist, adding bright citrus flavor and a gentle crunch that balances the richness of the butter.

In this gluten-free version, a carefully chosen flour blend provides the same tender, crumbly texture as classic shortbread while keeping it safe for those avoiding gluten. The lemon zest lifts the flavor, while the poppy seeds add a subtle nutty note. The result is a cookie that feels timeless yet refreshingly new, perfect for afternoon tea or a light dessert.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups gluten-free all-purpose flour blend
• ¼ teaspoon fine sea salt
• 1 tablespoon finely grated lemon zest
• 2 tablespoons poppy seeds

Instructions

1. In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy. Stir in the vanilla extract.
2. Add the gluten-free flour blend and sea salt to the butter mixture. Gently mix until just combined. The dough will appear crumbly at first but will come together when pressed.
3. Stir in the lemon zest and poppy seeds, distributing them evenly throughout the dough.
4. Shape the dough into a flat disk, wrap in parchment or plastic, and refrigerate for at least 30 minutes to firm up.
5. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
6. On a lightly floured surface (using gluten-free flour), roll out the dough to about ¼ inch thickness. Cut into squares, rectangles, or rounds, as desired.
7. Place the cookies on the prepared baking sheet and bake for 15–18 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Conclusion

Celiac.com Sponsor (A12):
These gluten-free lemon poppy seed shortbread cookies bring together the heritage of Scottish baking with a bright, refreshing twist. Crisp, buttery, and fragrant with citrus, they are a delightful addition to any table. Whether enjoyed with a cup of tea or shared at a gathering, these cookies are proof that gluten-free baking can be every bit as satisfying as the traditional kind.