Lemon Poppy Seed Cookies
These lemon poppy seed cookies are soft and chewy with ribbons of lemon curd swirled throughout! They're bursting with the same buttery, bright lemon flavor as lemon poppy seed muffins. These cookies are made without a mixer and are perfect for lemon lovers and beginner bakers.
Equipment
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Ingredients
- 330 grams all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 10 grams lemon zest
- 2 tablespoon poppy seeds
- 226 grams unsalted butter melted and cooled slightly
- 220 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice fresh squeezed
- 175 grams lemon curd heaping ½ cup
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk the flour, baking soda, salt, lemon zest, and poppy seeds together. Set aside.330 grams all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 10 grams lemon zest, 2 tablespoon poppy seeds
- Vigorously whisk cooled melted butter and sugar together in a separate large mixing bowl.226 grams unsalted butter, 220 grams granulated sugar
- Add the egg, egg yolk, and vanilla extract. Whisk until well combined. Then mix in the lemon juice.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Dump the dry ingredients into the wet ingredients and fold with a rubber spatula until there are a few dry streaks of flour remaining.
- Plop spoonfuls of lemon curd across the bowl of cookie dough. With the rubber spatula, fold 3-4 times until the curd is barely combined. There should be ribbons of lemon curd throughout the dough.175 grams lemon curd
- Scoop the dough with a medium cookie scoop onto the lined baking sheets. Include the most curd in the bottom of the scoop so it's on top of the cookie dough balls.
- Place the trays of scooped cookie dough in the refrigerator to chill for at least 3 hours or overnight.
- To bake, preheat the oven to 350°F/180°C. Bake 6-8 cookies at a time with 1-2 inches between each for 14-16 minutes or until the edges are golden and the center is puffed but looks slightly underdone.
- Remove the cookies from the oven. Let them cool on the hot tray for 5-10 minutes before transferring to a wire cooling rack to cool completely.
- Sprinkle with coarse sugar, lemon zest, and more poppy seeds. Enjoy!
Video
Notes
Measure the flour accurately with a kitchen scale or by using the spoon and level method.
Don't overmix the lemon curd. There should be swirls of it throughout the dough that peek through the baked cookies.
Storage: Store completely cool cookies in an airtight container at room temperature for up to 5 days.
Freezing baked cookies: Make sure the cookies are cool and transfer to an airtight container. Freeze for up to 3 months. Let thaw in the fridge overnight before eating.
Freezing cookie dough: Follow the recipe through scooping the dough. Place cookie dough balls on a lined cookie sheet and freeze until frozen solid. Transfer to a sealed container and freeze for up to 3 months. Bake from frozen; add 1-2 extra minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 204.1kcalCarbohydrates: 26.6gProtein: 2.4gFat: 10gSaturated Fat: 5.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.4gTrans Fat: 0.4gCholesterol: 38.4mgSodium: 119.1mgPotassium: 30mgFiber: 0.6gSugar: 14.9gVitamin A: 279.6IUVitamin C: 0.9mgCalcium: 19.5mgIron: 0.8mg
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