Go Back
Print

Lemon Poppy Seed Cookies

Course Dessert
Prep Time 45 minutes
Cook Time 20 minutes
Servings 10 cookies

Ingredients

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.