Lemon Poppy Seed cookies topped with cream cheese frosting and lemon curd are the perfect combination of sweet, tangy, and creamy. These cookies are sure to be a hit with anyone who loves lemon desserts!
To make these delicious cookies, start with a simple lemon poppy seed cookie recipe.
These lemon poppy seed cookies are soft and delicious. They are chewy on the outside and soft on the inside.
And they are super easy to make. In just 15 minutes you can throw this dough together with ingredients you probably already have at home anyway.
How to make Lemon Poppy Seed Cookies
Start by beating the butter with the sugar for a few minutes with a mixer at medium high speed.
Add the egg, lemon juice, lemon zest, and vanilla extract.
Finally add the dry ingredients, which consist of flour, baking powder, baking soda, and salt, along with the poppy seeds and stir until the dough is formed.
Scoop the dough using a cookie scoop. I used a scoop that measures about 1/4 cup, so my cookies weren’t too small, but also not too big, they measured about 3 inches in diameter.
Baking time will depend on how big the cookies are. Bigger cookies will take longer to bake.
Once the cookies have cooled, whip up a batch of cream cheese frosting.
This cream cheese frosting takes just butter, cream cheese, powdered sugar, and vanilla. You can add more lemon zest to the frosting if you wish to have a stronger lemon flavor.
Because the cookies and the curd on top already are pretty lemony tasting, I chose to keep the frosting without any curd. This way it would be sweet and creamy and contrast nicely with the lemon taste in the curd and in the cookies.
The combination of the soft, chewy cookie with the creamy frosting and tart lemon curd is simply divine. Whether you’re serving these at a party or just enjoying them at home with a cup of tea or coffee, these cookies are sure to impress.
Pipe a ring of cream cheese frosting on top of the cooled down cookie. And fill the center with lemon curd. Then sprinkle some more poppy seeds on top of the frosting.
To make the Lemon Curd follow this recipe. It’s the best lemon curd recipe I’ve ever tried. And it’s also easy to make. This curd recipe doesn’t require a double boiler, which takes forever in my opinion. You make the curd on a pan, by cooking at a very low temperature, to avoid the curd from tasting eggy or becoming clumpy with pieces of scrambled egg in it.
Tips to make Lemon Poppy Seed Cookies
- Don’t over bake the cookies. Once they look golden on the outside it’s time to pull them out. If the cookies look baked in the oven, they will be over baked and hard as they cool down because the continue to bake as you take them out of the oven.
- If the cream cheese frosting is too runny, or too soft, add more powdered sugar. However, make sure the butter and cream cheese weren’t too warm to begin with. Best temperature for butter and cream cheese when making frosting is around 72ºF.
- When making the Lemon Curd, cook it over low heat, so the curd doesn’t turn into scrambled egg.
- Store the cookies in an air tight container. Cookies without the frosting can be stored on the counter for up to 3 days, and cookies with the frosting should be stored in the fridge for up to 5 days.
- Let the cookies sit at room temperature for about 10 minutes before serving to guarantee they will be softened up.
- You can make the curd ahead and leave it in the fridge for a few days before making the cookies.
- The cookie dough can be frozen for up to 1 month.
The lemon zest and poppy seeds in the cookie dough add an extra zing and delightful texture to the cookies. The lemon curd brings a refreshing tanginess, while the cream cheese frosting ties everything together into a perfectly balanced treat. The result is a cookie that is rich, flavorful, and incredibly satisfying.
Not only are these cookies incredibly delicious, but they are also quite easy to make. Anyone can whip up a batch and enjoy them in just a few simple steps. They are perfect for parties or as a gift for loved ones, as there are few people who would be able to resist their charm.
If you like these Lemon Poppy Seed Cookies, be sure to check out some of the recipes below:
- Lemon Poppy Seed Cupcakes
- Lemon Pie
- Cadbury Mini Egg Cookies
- Lemon Blackberry Cake
- Mascarpone Puff pastry with Lemon Curd
- Lemon Raspberry Rolls
- Lemon Coconut Layer Cake
- Boston Cream Cookies
- Dulce de Leche Crumbl Cookies
So if you’re looking for a delicious and unique dessert idea, give lemon poppy seed cookies topped with cream cheese frosting and lemon curd a try. Your taste buds will thank you!
Lemon Poppy Seed Cookies with cream cheese frosting and lemon curd are a delightful way to brighten up anyone’s day. Their balance of tanginess and sweetness, coupled with their delightful texture, makes them a perfect treat for any time of day.
Whether it’s for a party, to share with friends and family, or simply for a quick pick-me-up snack, these cookies will always make you feel happy and satisfied. Best of all, they are simple to make, so go ahead and indulge in a little bit of sunshine with these delightful treats today!
Lemon Poppy Seed Cookies
Lemon Poppy Seed Cookie Dough
- 2 cups all-purpose flour 255 grams
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature (169 grams)
- 1 cup granulated sugar 200 grams
- 1 large egg room temperature
- 2 tbsp lemon zest from 2 lemons
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 3 tsp poppy seeds
Cream Cheese Frosting
- 1 cup cream cheese room temperature (226 grams)
- 12 tbsp unsalted butter room temperature (170 grams)
- 3 cups powdered sugar 375 grams
- 1/2 tsp vanilla extract
- 1 Lemon Curd Recipe recipe here
- 2 tbsp poppy seeds
Lemon Poppy Seed Cookie Dough
- Mix the flour, baking powder, baking soda, and salt together.
- Beat the butter with the sugar for 4 minutes, until creamy and fluffy.
- Add the egg, lemon zest, lemon juice and vanilla extract. Beat until combined.
- Add the flour mixture and poppy seeds, and mix to incorporate.
- Scoop the dough into balls, I used a scoop that measures about 1/4 cup.
- Place the cookies in the fridge for about 15 minutes before baking.
- You can also freeze the cookie dough balls for up to a month.
- Bake the cookies in the pre-heated 350F oven for about 20 minutes. If you make smaller cookies, they will take less time to bake. And if you are using convection oven, turn the temperature down to 345, and you may also have to bake the cookies for less time.
- When the cookies look puffed, and golden around the edges, it’s time to remove from the oven.
- Let the cookies cool down before frosting.
- Unfrosted cookies can be stored in an air tight container for up to 3 days at room temperature.
Cream Cheese Frosting
- Beat the cream cheese and butter until creamy and fluffy, for about 4 minutes.
- Add the powdered sugar and vanilla extract. Mix to combine.
- If the frosting is too soft, add more powdered sugar to firm up the consistency.
- Also, if the frosting doesn’t firm up it could be because the butter and the cream cheese are not too warm. They should ideally be at 72 Fahrenheit.
- Place the frosting in a piping bag. Pipe a ring of frosting around the edges of the cookie. Place some lemon curd in the center. Top the frosting with poppy seeds.
- Frosted cookies should be stored in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving.