These delicious and easy poppy seed shortbread cookies cook up in one pan and then cut into wedges. Just press the dough into the pan, chill and bake. No rolling or cutting of the dough is needed!

Poppyseed shortbread in baking pan.

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!

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Ingredients and substitutions

A few notes about the key ingredients …

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 can go rancid after a while, so check yours and maybe start with a fresh supply, as poppy seeds that have gone off will bring unpleasant flavours to the shortbread.

Recipe tips!

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.

Poppyseed shortbread in baking pan.

Making ahead, storing and freezing

Shortbread cookies have a great shelf life so can be made ahead. Store in an airtight container for up to 2 weeks.

Shortbread cookies also freeze well for up to 3 months.

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Poppyseed shortbread in baking pan.

Get the Recipe: Easy Poppy Seed Shortbread

Easy and delicious poppy seed shortbread that you simply mix and press into a pan to make and bake!
5 stars from 4 ratings
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 12 cookies

Ingredients

  • 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 teaspoon salt, reduce to 1/4 tsp. if using salted butter

Instructions
 

  • 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.

Notes

*Note: It can be a little tricky to know when the shortbread is done the first time, so if you guessed wrong and your shortbread is undercooked (ie: doesn’t have that lovely “sandy” shortbread texture), don’t despair. Simply place the wedges on a baking sheet, pop into a 300° F. oven and bake for an additional few minutes to dry them out (8-10 minutes or so, but watch them closely. If they start to brown, pull them out).
These cookies can be baked 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.
Cuisine: American, Canadian
Course: Snacks
Author: Jennifer Maloney
Serving: 1serving, Calories: 252kcal, Carbohydrates: 23g, Protein: 2g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 82mg, Potassium: 40mg, Sugar: 7g, Vitamin A: 475IU, Calcium: 34mg, Iron: 1.2mg
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