Lemon Poppy Seed Cookies (Soft & Glazed)
42 minutes
1 read
About Lemon Poppy Seed Cookies (Soft & Glazed)
These lemon poppy seed cookies are soft, bakery-style cookies bursting with fresh lemon flavor. Each cookie is filled with lemon curd and finished with a sweet lemon-almond glaze and extra poppy seeds.They are bright, tangy, and perfect for spring gatherings, afternoon tea, or an easy homemade dessert.
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Recipe Time & More
Prep30 minutes
Cook12 minutes
Total42 minutes
Ingredients
For the lemon cookies:
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest fresh
- 2 eggs large
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice fresh
- 3 2/3 cups all-purpose flour 528 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons poppy seeds
- 1/2 cup lemon curd
For the lemon glaze
- 2 cups powdered sugar
- 3 tablespoons lemon juice fresh
- 2 tablespoons butter melted
- 1 teaspoon almond extract
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, lemon extract, and fresh lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Cover and chill the cookie dough for 30 minutes if it feels too soft to shape.
- Scoop portions of dough and flatten each one gently in your palm.
- Place a small amount of lemon curd in the center, then carefully wrap the dough around it and seal the edges.
- Arrange the cookies on the prepared baking sheets, leaving space between them.
- Bake for about 10 to 12 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet briefly, then transfer them to a wire rack to cool completely.
- Whisk together the powdered sugar, lemon juice, melted butter, almond extract, and poppy seeds until smooth.
- Drizzle or spread the glaze over the completely cooled cookies and allow it to set before serving.
Recipe Notes
- Use room-temperature butter so the dough mixes evenly.
- Zest the lemon before squeezing out the juice.
- Do not add too much lemon curd or it may leak while baking.
- Chill the dough if it becomes difficult to shape, and avoid overbaking so the cookies stay soft.
- Let the cookies cool completely before adding the glaze.
Recipe Video
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Recipe Nutrition
Calories: 522kcalCarbohydrates: 85gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 243mgPotassium: 61mgFiber: 1gSugar: 55gVitamin A: 532IUVitamin C: 3mgCalcium: 53mgIron: 2mg
