Lemon Poppyseed Cookies (Print Version)
# Ingredients:
→ Cookie Batter
01 -
1/3 cup of regular sugar
02 -
1/2 stick (1/2 cup) butter or 8 tablespoons
03 -
1 egg yolk
04 -
1/4 teaspoon of salt
05 -
1 teaspoon lemon extract
06 -
2 tablespoons of homemade lemon curd (optional)
07 -
1 tablespoon of lemon zest (fresh works best)
08 -
1/2 cup powdered sugar (confectioners' sugar)
09 -
2 cups plain all-purpose flour
10 -
1/2 teaspoon baking powder
11 -
1 egg
12 -
1 tablespoon fresh lemon juice
13 -
1 tablespoon poppy seeds
→ Poppy Seed Lemon Coating
14 -
2 tablespoons softened butter
15 -
1/2 teaspoon poppy seeds for garnish
16 -
1 tablespoon fresh squeezed lemon juice
17 -
1/4 cup powdered sugar (plus 1 tablespoon extra)
18 -
1/2 teaspoon grated lemon peel
# Instructions:
01 -
Place 8 tablespoons of the lemon curd onto a lined baking sheet. Spread each into a little flattened mound, about 1/4 inch thick. Pop them into the freezer for 1-2 hours until firm.
02 -
Heat oven to 350°F (180°C). Use parchment to line a baking tray and put it aside.
03 -
Combine the butter, powdered sugar, and granulated sugar and mix till smooth. Drop in the egg, yolk, lemon juice, lemon extract, and zest. Stir everything thoroughly.
04 -
Stir in the flour, baking powder, salt, and poppy seeds. Keep mixing until there's no dry spot.
05 -
Take some dough and press it flat in your hands. Add 1 tablespoon of frozen curd in the center, wrap the dough around it, then roll it gently into a ball. Flatten it to about 1/2 inch thick.
06 -
Put the cookies onto the prepared tray and bake for 12-13 minutes. Allow them to cool fully on the tray—they might look a bit undone but they'll firm up as they cool.
07 -
In a small pan, combine the butter, lemon juice, powdered sugar, and zest. Heat it on medium and stir constantly until it simmers. Take off heat and stir in the poppy seeds.
08 -
Once your cookies are cool, brush on the glaze. Let it sit for a couple of minutes to harden before eating.
# Notes:
01 -
Store-bought lemon curd may not freeze well, so homemade is better.
02 -
Keep these in the fridge, inside an airtight container, for up to 7 days.
03 -
These cookies can appear slightly soft or underbaked because of the moist filling.