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.
To decorate
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.