These delicious and easy poppy rustic 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!
I love the word rustic. It’s the word I use for all those cooking occasions when I do something the easy way, but want to frame it like it was by design – like having “rustic mashed potatoes” for dinner, because peeling potatoes is just one task too many on certain busy days. This easy poppy seed shortbread cookies recipe earns 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!
Sure there are times, especially during the holidays, when rolling, cutting and decorating cookies is called for. But there are also times when you just want to sit down with a cup of tea and a lovely cookie and enjoy time with family or to grab just a few moments of quiet solitude. That’s what these cookies are perfect for :)
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.
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 Rustic Poppy Seed Shortbread Cookies
- 1 cup (227 g) good-quality unsalted butter, at room temperature
- 3/4 cup (90 g) icing/confectioners sugar
- 1 1/2 tsp. (7.39 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 1/2 Tbsp. (22.18 g) poppy seeds
- 1/2 tsp. (2.46 g) 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. 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 and using a sharp knife, immediately cut shortbread in to 12 wedges. Leave to cool completely in the pan, then remove shortbread from pan.
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!
I made these cookies year before last and missed out on making them last year. They really are delicious and I get them pretty much to myself since my husband does not like poppy seed.
So I mixed up a batch this morning and they are in fridge now.
Something occurred to me while I was making them;
I love the combination of almond with poppy seed, so I substituted about half the vanilla with a really nice almond extract. The dough smells amazing and I cannot wait to devour the full pan over the holidays! Oh yeah!
Sounds lovely, Carol! So glad you are enjoying these and get them all to yourself, too :) Thanks!
These are the best and the easiest shortbreads I have ever eaten. I never would have thought of using poppy seeds. They add an interesting crunch. Thanks for this perfect recipe. Have a wonderful Christmas, Jennifer.
So glad you enjoyed them, Carole Ann and Merry Christmas to you, as well :) Thanks!
First off… I love any cooking teacher and sharer of ideas who says out loud” don’t despair!” These came out perfect and no worries because that was covered under … …don’t despair!
Lol! I tend to write how I would speak to my adult daughter about cooking and “don’t despair” is in regular use in that department :) So glad yours came out perfectly. Enjoy!
I saw these earlier on IG and couldn’t wait to come by, then I got side tracked (life, why you gotta do that?) ;) These Poppy Seed Shortbread cookies look amazing, girlfriend! I love the word rustic too!! Simply insert where you took the lazy route and it sounds tres chic! Anyways, shortbread is a favorite of mine, but I would have never thought to add poppy seeds! Love it! Pinned! Cheers, my dear!!
Thanks so much, Cheyanne :) I think poppy seed might just be my favourite shortbread addition. Love the combination!
These photos and this recipe are both stunning!
Thanks so much, Jennifer :)
Shortbread is my all time favorite cookie Jennifer. This poppy seed version sounds wonderful. Sounds so quick and easy too. I’m in for sure! Have a wonderful holiday with your family!
Thanks so much, Mary Ann. Have a wonderful holiday! I’m sure you are enjoying having yours home, as I am :)
I love rustic too, Jennifer! Anything that could be made in a hurry is a huge winner in my books! Lovely shortbread and poppyseeds are such a welcome addition!
Thanks Julia. Merry Christmas to you and your family!
I’m a shortbread fanatic and I’m here to say these sound and look amazing. I love the thought of calling easy recipes “rustic”! Thanks Jennifer!
Thanks Chris and yes “rustic” sounds so much nicer than “easy” :)
I love shortbread, these look so buttery delicious!
Thanks Laura and they are buttery delicious :)
Wow, this came out really nice, I wish my poppy seed layout was this nice.
Thanks Amy :)
I love rustic too but your shortbread looks elegant to me! Buttery and delicious shortbread – simple and delicious – perfect for this time of year! Hope you are having a relaxing holiday season – and mending well Jennifer! Merry Christmas :)
Thanks Tricia! We’ve just done a bit of travelling, but now the relaxing holiday season starts. Looking forward to it :) Merry Christmas to you and your family, as well!
I make almond poppy seed shortbread every year, and I just adore poppy seeds, they add such an incredible crunch and interest to so many recipes. Your photos are gorgeous, and now all I want to do is go make shortbread….happy holidays Jennifer!
Thanks so much, Sue :) Happy holidays to you and your family, as well!