Poppy Seed Lemon Curd Cookies
These delicious poppy seed lemon curd cookies are perfectly tangy with rich swirls of homemade lemon curd throughout the dough. They're a lemon lover's dream and an absolute hit every single time I make them!
Servings: 12 cookies
Calories: 263kcal
Equipment
- 1 medium mixing bowl for dry ingredients
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop holds 2-3 tablespoons dough
- Parchment Paper
- 2 small microwave-safe bowls, for melting chocolate
- 2 small silicone spatulas,
- 2 Piping bags can alternatively use toothpicks or Ziploc bags
- 1 pair of scissors,
Ingredients
Dry ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon table salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ⅓ cup light or dark brown sugar packed
- 1 tablespoon lemon zest from 1 small lemon
- 2 tablespoons lemon juice from 1 small lemon
- 1 egg room temperature
- 1 tablespoon vanilla extract
Mix-ins:
- ½ cup lemon curd
- 1 ½ tablespoons poppy seeds
Decoration for face:
- 3 tablespoons white chocolate melting wafers can sub 1:1 white chocolate chips
- 1 tbsp milk/dark chocolate melting wafers can sub 1:1 milk/dark chocolate chips
- orange and red oil-based food coloring see decorating steps
Instructions
Make the cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ¾ cups all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon table salt.
- In a large bowl, use fingers to massage ½ cup granulated sugar, ⅓ cup light or dark brown sugar, and 1 tablespoon lemon zest until fragrant. This releases the oils from the zest, enhancing the lemon flavor in the cookies.
- Using your silicone spatula, stir in melted ½ cup unsalted butter until smooth.
- Add 2 tablespoons lemon juice, 1 egg, and 1 tablespoon vanilla extract. Mix until combined.
- Dump in 1 ½ tablespoons poppy seeds and all of the dry ingredients. Mix until no dry spots remain.
- Plop large random blobs of lemon curd on top of your dough. Very lightly stir this into your cookie dough. Try to keep some streaks of lemon curd in it.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- For regular cookies, use medium cookie scoop to gather 2-3 tablespoons of dough into a ball. Place on lined baking tray, spacing cookies about 3-4 inches apart.For chick design, add two ~½ tsp balls of dough (make one slightly larger than the other) on top of each cookie dough ball. These will be the tufts of hair.
- Bake for 11-13 minutes, or until edges are set and golden brown. Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely.
Decorate chick cookies:
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Melt 3 tablespoons white chocolate melting wafers in a small microwave-safe bowl. Mix in orange oil-based food coloring and use this for the beaks.If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Dye any remaining orange food coloring with red oil-based food coloring. Use this for the blush.
- Add 1 tbsp milk/dark chocolate melting wafers to another small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted. Use this this to draw on eyes.
- Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
Nutrition
Serving: 1 cookie | Calories: 263kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 240mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
