Lemon Poppy Seed Cookies with Cream Cheese Frosting and Lemon Curd: If you’re a fan of citrusy, melt-in-your-mouth treats, these lemon poppy seed cookies are perfect for you! Soft and chewy, with a burst of lemon zest and crunch from poppy seeds, they’re taken to the next level with a luscious cream cheese frosting and a tangy lemon curd topping. Perfect for tea parties, snacks, or dessert, these cookies are sure to please any crowd.
Ingredients
For the Lemon Poppy Seed Cookie Dough:
- 2 cups (255 grams) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (169 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg (room temperature)
- 2 tbsp lemon zest (from about 2 lemons)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 3 tsp poppy seeds
For the Cream Cheese Frosting:
- 1 cup (226 grams) cream cheese, at room temperature
- 12 tbsp (170 grams) unsalted butter, at room temperature
- 3 cups (375 grams) powdered sugar
- 1/2 tsp vanilla extract
For the Lemon Curd:
- Follow your favorite lemon curd recipe or use store-bought lemon curd.
For Decoration:
- 2 tbsp poppy seeds
Instructions
1. Make the Cookie Dough
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar using a hand mixer or stand mixer for about 4 minutes, until the mixture is light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
- Gradually add the flour mixture to the wet ingredients and mix until the dough forms. Fold in the poppy seeds.
- Scoop the dough into balls using a 1/4 cup-sized scoop or adjust depending on your desired cookie size.
- Place the dough balls on a baking sheet and chill in the fridge for 15 minutes before baking. (You can also freeze the dough balls for later use, up to 1 month.)
2. Bake the Cookies
- Preheat the oven to 350°F (175°C).
- Place the chilled cookie dough balls on a lined baking sheet, spaced about 2 inches apart.
- Bake for 20 minutes or until the cookies are puffed and golden around the edges. If you are making smaller cookies, reduce the baking time accordingly.
- Let the cookies cool completely on a wire rack before frosting.
3: Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese and butter together for about 4 minutes until creamy and fluffy.
- Add the powdered sugar and vanilla extract. Beat until smooth and well combined.
- If the frosting feels too soft, add more powdered sugar until you reach your desired consistency. (Make sure your cream cheese and butter aren’t too warm, as this could prevent the frosting from setting properly.)
4. Frost the Cookies
- Once the cookies have cooled, spread or pipe a generous amount of cream cheese frosting on each cookie.
- Add a dollop of lemon curd on top of the frosting for an extra burst of tangy flavor.
- Sprinkle with poppy seeds to decorate.
Storing the Cookies
- Unfrosted cookies can be stored in an airtight container at room temperature for up to 3 days.
- Frosted cookies should be kept in the fridge in an airtight container for up to 4 days.
- Freezing option: You can freeze the baked (unfrosted) cookies for up to 2 months. Let them thaw before adding the frosting and lemon curd.
Tips for Perfect Cookies
- Don’t skip chilling the dough! This helps the cookies maintain their shape and enhances the flavor.
- If using a convection oven, reduce the baking temperature to 345°F and monitor the cookies closely.
- For an even zestier flavor, increase the lemon zest in the cookie dough or add a touch of lemon extract to the frosting.
These lemon poppy seed cookies strike the perfect balance between sweet and tangy. The cream cheese frosting adds a smooth, creamy layer, while the lemon curd elevates the citrus flavor. They’re ideal for any occasion, from casual family gatherings to elegant tea parties. The best part? You can customize the size of the cookies and freeze the dough for a quick dessert anytime. Make these, and watch them disappear from the plate in no time!
Nutritional
- Calories: ~170-230 kcal
- Carbs: ~28-37g
- Protein: ~2-3g
- Fat: ~11-17g
- Sugar: ~20-24g
FAQ
1. Can I use store-bought lemon curd instead of making it from scratch?
Yes! Store-bought lemon curd works perfectly fine and saves time. Choose a high-quality brand for the best results.
2. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls and freeze them in an airtight container for up to 1 month. Bake directly from frozen, but add a few extra minutes to the baking time.
3. How do I prevent the cookies from spreading too much?
Chilling the dough for at least 15 minutes before baking helps the cookies maintain their shape. Ensure your butter isn’t too warm during mixing.
4. Can I make the frosting ahead of time?
Yes, you can prepare the cream cheese frosting and store it in the fridge for up to 3 days. Bring it to room temperature before using.
5. What if I don’t have poppy seeds?
You can substitute them with chia seeds or leave them out altogether. However, poppy seeds give a nice crunch and classic flavor.