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Close-up of lemon poppy seed cookies topped with thick lemon glaze and lemon zest

Lemon Poppy Seed Cookies with Lemon Curd

Soft lemon poppy seed cookies filled with a tangy lemon curd center and finished with a smooth lemon-almond poppy seed glaze.
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Prep Time 30 minutes
Cook Time 12 minutes
rest time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12
Course: Dessert
Cuisine: American, cookie
Calories: 478
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 1 tablespoon fresh lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 tablespoons fresh lemon juice
  • 3 2/3 cups 528 g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
  • 1/2 cup lemon curd
Lemon Glaze
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter melted
  • 1 teaspoon almond extract
  • 1 teaspoon poppy seeds

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Line a small tray with parchment and portion the lemon curd into small dollops. Freeze until firm enough to handle.
  2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  3. Beat the butter, granulated sugar, and lemon zest until light and creamy.
  4. Mix in the eggs, vanilla extract, lemon extract, and lemon juice.
  5. Add the flour, baking powder, baking soda, salt, and poppy seeds. Mix just until a soft dough forms.
  6. Portion the dough and make a well in each piece.
  7. Place one firm lemon-curd portion in the center.
  8. Cover completely with dough and seal into a smooth ball.
  9. Bake until the tops are set and the edges are lightly golden.
  10. Let the cookies cool briefly on the baking sheet, then transfer to a rack.
  11. Whisk the powdered sugar, lemon juice, melted butter, almond extract, and poppy seeds until smooth.
  12. Spoon over completely cooled cookies and let the glaze set.

Nutrition

Calories: 478kcalCarbohydrates: 69gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 76mgSodium: 190mgPotassium: 64mgFiber: 1gSugar: 49gVitamin A: 620IUVitamin C: 2mgCalcium: 44mgIron: 2mg

Video

Notes

  • Chill the dough if it feels too soft to shape around the lemon curd.
  • Do not overfill the cookies or the lemon curd may leak.
  • Fresh lemon zest gives the best flavor.
  • Let the cookies cool completely before glazing.
  • If the glaze is too thick, add a few drops more lemon juice until it loosens.

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