Ingredients
Scale
Lemon Poppy Seed Cookie Dough:
- 2 cups all-purpose flour (255 grams)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter (room temperature (1 ½ sticks or 169 grams))
- 1 cup granulated sugar (200 grams)
- 1 large egg (room temperature)
- 2 tbsp lemon zest (from 2 lemons)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 3 tsp poppy seeds
Cream Cheese Frosting:
- 1 cup cream cheese (room temperature (8 oz or 226 grams))
- 12 tbsp unsalted butter (room temperature (1 ½ sticks or 170 grams))
- 3 cups powdered sugar (375 grams)
- ½ tsp vanilla extract
Lemon Curd:
- Follow your favorite Lemon Curd recipe or see the recipe [here] (#.)
To Decorate:
- 2 tbsp poppy seeds
Instructions
Lemon Poppy Seed Cookie Dough:
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, baking soda, and salt.
- Beat Butter and Sugar: In another bowl, beat the butter and sugar for 4 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until combined.
- Combine and Mix: Add the dry ingredients and poppy seeds to the wet mixture. Mix until just combined.
- Scoop and Chill: Scoop the dough into balls (about ¼ cup each) and place on a baking sheet. Chill in the fridge for 15 minutes before baking. You can also freeze the dough balls for up to a month.
- Bake: Preheat the oven to 350°F. Bake for about 20 minutes until the cookies are puffed and golden around the edges. For smaller cookies, reduce baking time. If using a convection oven, bake at 345°F for a shorter time.
- Cool: Let the cookies cool completely before frosting.
Cream Cheese Frosting:
- Beat Ingredients: Beat the cream cheese and butter together for about 4 minutes until creamy and fluffy.
- Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract until well combined. If too soft, add more powdered sugar.
- Adjust Consistency: Ensure butter and cream cheese are at 72°F for the right frosting texture.
To Decorate:
- Frost and Decorate: Place frosting in a piping bag and pipe a ring around the edges of each cookie. Fill the center with lemon curd and sprinkle with poppy seeds.
- Serve: Store frosted cookies in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving.