Lemon Poppyseed Cookies
Lemon poppy seed cookies are a delightful and elegant take on a classic flavor combination. The process begins with a vibrant lemon sugar cookie dough, which creates a perfectly soft and chewy base with a zesty, bright flavor. To make these cookies extra special, you create a small indent in the center of each one, forming a perfect little nest for the filling. The final touch before baking is to roll the edges of the dough in poppy seeds, adding a beautiful visual contrast and a delicate, nutty crunch that enhances the overall texture.
The true magic happens after the cookies are perfectly shaped. You pipe a generous dollop of rich, homemade creamy lemon curd into the center of each indent. This luscious curd, with its smooth texture and intense lemony tang, becomes the heart of the cookie. As they bake, the cookies hold their shape beautifully, with the golden, poppy-seed-studded edges giving way to a gooey, vibrant center. The result is a perfect balance of flavors and textures—a soft, buttery cookie with a burst of bright lemon, a subtle crunch from the poppy seeds, and a sweet, creamy filling that makes every bite feel like a ray of sunshine.
To get that perfect bakery-style look and taste for your lemon poppy seed cookies, filling them is a key step. Once you've made your lemon sugar dough and rolled its edges in poppy seeds, you'll use your thumb or the back of a small spoon to create a gentle indentation in the center of each cookie. You're creating a little nest—a perfect home for the lemon curd.
Next, you'll grab your creamy lemon curd. The easiest and neatest way to fill the cookies is by using a piping bag, or even just a small zip-top bag with the corner snipped off. You can also use a small spoon, but the piping method gives you more control. Carefully pipe or spoon a generous dollop of the rich, yellow curd into the center of each cookie's indent, making sure not to overfill it. This ensures that the curd stays put as the cookies bake, creating a beautiful, gooey, and vibrant center that perfectly contrasts the soft, chewy cookie.
Lemon Poppyseed Cookies
Makes about 18 cookies
Ingredients
For the lemon curd:
3 large eggs
100g granulated sugar
pinch of fine sea salt
1 tsp grated lemon zest
1/2 cup freshly squeezed lemon juice, from 3 lemons, strained
90g unsalted butter
For the lemon sugar cookie dough:
226g or 1 cup butter, unsalted
220g or 1 cup cup granulated sugar
55g or 1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
zest of 2 lemons
1/2 teaspoon baking soda
1 large egg
390g or 3 cups all purpose flour
poppyseeds for rolling
Method
For the lemon curd: Fill a saucepan with about an inch or two of water and bring it to a simmer.
In a heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the eggs, granulated sugar, and salt. Place the bowl over the simmering water. Whisk constantly as the curd begins to thicken. This gentle, indirect heat will cook the eggs without scrambling them. Continue whisking for about 10-15 minutes, until the curd is thick enough to coat the back of a spoon and can hold a line drawn through it.
Remove the bowl from the heat. Whisk in the cold, cubed butter, a few pieces at a time, until it is completely melted and the curd is smooth and glossy.
For the smoothest consistency, you can pour the finished curd through a fine-mesh sieve into a storage container. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 4 hours, or until it is firm and cold. Keeps well in the refrigerator for up to a week.
To make the lemon sugar cookie dough: In a large bowl, melt the unsalted butter. Whisk in the granulated sugar and powdered sugar until well combined.
Stir in the vanilla extract, salt, and lemon zest. Mix until everything is evenly distributed.
Add the baking soda and the large egg, whisking vigorously until the mixture is smooth and pale in color. The mixture will look thick and creamy.
Gradually add the all-purpose flour to the wet ingredients. Use a rubber spatula to fold the flour in until the dough just comes together. Do not overmix.
Scoop about 2-3 tbsp of the dough and roll into balls. Make an indent in the center of each ball using your finger or the back of a spoon.
Roll the edges of the cookies in the poppyseeds to coat them. Repeat with all the shaped dough balls.
Fill each cookie center with the lemon curd. Being careful not to overfill. Place the cookies on a baking sheet and freeze for 30 minutes or overnight to prevent the cookies from spreading too much.
Bake at 350F for 12-15 minutes or until lightly golden on the edges. Cool before serving.
Keep cookies in the fridge or at room temp - they'll last longer in the fridge!
