These delicious and easy poppy poppy seed shortbread cookies cook up in one pan and is then cut into wedges. Just press dough into pan, chill and bake. No rolling or cutting of the dough needed!
These easy poppy seed shortbread cookies earn the name due to the super easy way they are made. Simply mix up the dough, press into a baking pan, chill, bake and cut into wedges. No rolling or cookie cutters needed!
Ingredients and Substitutions
Butter – Even though these are rustic shortbread, we don’t want to compromise on taste, so as with all shortbread, bust out your best butter for these ones. You’ll reap the rewards later, as it will make all the difference in the finished product. A good, unsalted butter is best. If you have to use salted butter, reduce the added salt in the recipe a bit.
Poppy Seeds – poppy seeds tend to go rancid after awhile, so check yours and maybe start with a fresh supply, as poppy seeds that have gone off will bring unpleasant flavours to the shortbread.
These cookies can bake in either a 9-inch cake pan or a 9-inch springform/tart pan. I wouldn’t reduce it to an 8-inch (they’ll be too thick), but a 10-inch would probably work, if necessary. The cookies will obviously be thinner in a 10-inch, so cooking time will be reduced. Watch carefully if you go this route.
Get the Recipe: Easy Poppy Seed Shortbread
- 1 cup good-quality unsalted butter, at room temperature
- 3/4 cup icing/confectioners sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and levelled
- 1 1/2 Tablespoons poppy seeds
- 1/2 easpoont salt, reduce to 1/4 tsp. if you used salted butter
- Prepare a 9-inch baking pan by greasing lightly with butter and lining the bottom with a round of parchment paper. (*Note: if using a pan without a removable bottom, I find it handy to leave a little 2-inch "tab" on the edge of the round of parchment that's going on the bottom of the pan, to make removal from the pan even easier!). Set aside.
- Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the vanilla and beat well.
- In a separate medium bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until mixture is moistened and comes together into a rough dough.
- Press dough evenly into prepared pan, then poke the dough with a fork 8-10 times, evenly around the dough. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill.
- Preheat oven to 300° F. (regular bake setting/not fan assisted). Remove pan from refrigerator and place directly into pre-heated oven. Bake until set and firm, about 40 minutes. (*Note: shortbread should look dry on top. Don't judge by the edges, as they will begin to brown quite early and don't necessarily reflect the done-ness of the rest of the pan. Look for the top of the shortbread to begin to turn ever-so-slightly golden).
- Remove from oven and leaving shortbread in pan, use a sharp knife and immediately cut shortbread in to 12 wedges while warm. Leave to cool completely in the pan, then remove shortbread from pan.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!