Poppy seed cookies stuffed with lemon curd
Addictive, soft and chewy poppy seed cookies stuffed with lemon curd are my new obsession. These cookies are a must to make this Spring and Easter.
Easter is coming. At least this is what the calendar is telling me...but only the calendar. The weather is telling me that Christmas is coming as it is freezing cold!!!!! I mean 3 layers of clothes, winter jacket and a hat. What the heck is going on. Ok, the moan is over. back to cookies. If you love lemon, you will be delighted to make these cookies. They taste insane and will be a great addition to your Easter cookie platter.
How to make poppy seed cookies stuffed with lemon curd
This is another beginner-friendly cookie recipe. Cookie dough is very basic and it starts with creaming butter and sugar, then adding egg and vanilla and dry ingredients. Nothing more.
Making this cookies will require you to plan ahead as you will need to make a batch of my delicious and creamy homemade lemon curd. You can make it up to 5 days in advance and then you will have to freeze dollops of lemon curd. 19 dollops to be more precise as this recipe makes 19 cookies.
TIPS:
- If you do not have time to make homemade lemon curd, you can use shop-bought. Just make sure it is a good quality.
- I can recommend a mini cupcake tray or a cake pop mould to freeze lemon curd in, it will be easier to wrap cookie dough around it.
- When you are making cookies, only take a small batch of frozen lemon curd - I mean 2 or 3 portions at time as it defrosts very quickly.
- Make cure cookie dough is wrapped tightly and there is no holes so the filling does not ooze.
What do poppy seed cookies taste like?
These golden speckled cookies are on the softer side. They are very chewy and are very easy to bite into them. They are perfect for people with braces, dentures etc. The cookie dough is flavoured with vanilla and poppy seeds that goes wonderfully with tangy and smooth lemon curd. The filling makes these cookies even softer over time and absolutely beautiful.
How to store poppy seed cookies stuffed with lemon curd
These cookies are very easy to store. I would recommend keeping them in an air-tight container for up to 5 days. If you want to freeze these cookies, there is no issue. they are good in a freezer for up to 3 months in a zip lock bag. For the best taste, always serve poppy seeds cookies at room temperature.
If you are looking for more recipes for lemon cookies, I can recommend you the following:
Lemon and white chocolate cookies
Poppy seeds thumbprint cookies with lemon curd
Click this link if you want to see all my cookie recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – adapted from buttermilkbysam
Enjoy!
Chewy, soft and wonderful poppy seed and vanilla cookies stuffed with smooth and tangy homemade lemon curd. If you like stuffed cookies, this recipe is perfect for you.
- 360 g AP flour (sifted)
- 225 g butter (unsalted, room temperature)
- 200 g brown sugar (soft, light or dark)
- 1 egg (large)
- 1 tsp salt (fine)
- 1/2 tsp baking soda
- 30 g poppy seeds
- 2 tsp vanilla (extract)
- 1 portion lemon curd (from my recipe https://kitchenbyannak.com/recipe/easy-homemade-lemon-curd/ or you can use ready made if you wish)
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
Using a mixer, cream butter and sugar until light and fluffy. For about 6 minutes.
Add vanilla extract, egg, salt and mix for about 2 minutes until egg is fully incorporated.
Mix flour, baking soda and poppy seeds.
Add dry ingredients to wet ingredients and mix until you get a cookie dough consistency. For about 2 minutes.
Wrap cookie dough in cling film and chill it in the fridge for at least 4 hours or ideally overnight.
You can find recipe for lemon curd on my website https://kitchenbyannak.com/recipe/easy-homemade-lemon-curd/. You can also use shop-bought curd if you wish.
Take large baking sheet and line it with baking paper.
Place 1 tablespoon of lemon curd on the baking sheet. You will be making 19 cookies so you need 19 portions of lemon curd. Alternatively you can use some silicone moulds, for example the one you use to make cake pops or chocolates.
Freeze lemon curd overnight.
Preheat the oven to 160C° fan ( 320F).
Prepare 2 baking sheets lined with baking paper or silicone mats.
Take cookie dough out of the fridge and using a kitchen scale divide your dough into 19 portions. One cookie dough portion was about 45 grams.
Take portion of a cookie dough, flatten it and then place frozen lemon curd and wrap cookie dough around lemon curd. Roll it into a ball.
IMPORTANT - keep lemon curd in the freezer and only use one portion you need.
Place cookies on the prepared baking sheets and bake them for about 14 minutes.
Remove cookies from the oven, let them cool down for 10 minutes and then transfer on a cooling rack to cool down completely.