Poppy seeds thumbprint cookies with lemon curd

If you want some cookies that add some colour on your dessert table I can recommend you my new recipe. These poppy seeds thumbprint cookies with lemon curd are not only very simple to make but taste fantastic. Delicate and buttery cookie base is flavoured with lemon and poppy seeds. Then it is filled with refreshing and tangy homemade lemon curd. These cookies are great to add on your Easter morning cookie platter. I also love serving them during spring when we have our annual garden party. In fact these cookies are great to make for any occasion .

How to make poppy seeds thumbprint cookies with lemon curd

These cookies consist of two parts. Buttery cookie base and lemon curd. Both are very easy to make. You can make lemon curd in advance and fill the cookies when you are ready.

TIPS:

1. Make sure that cookie are cold before adding lemon curd.
2. If you want to create nice and clean looking circles of lemon curd I would recommend using a pipping bag fitted with pipping nozzle. I used pipping nozzle Wilton 1A.
3. In order to get consistent size of your cookies I would recommend using a kitchen scale and weigh cookie dough portions.
4. Do not add hot lemon curd on the cookie base. It will make cookies soggy.
5. If you want to freeze these cookies, you can. I would freeze cookies without lemon curd.
6. This recipe is great if you need to use up any leftover egg yolks or fresh lemons.

What do thumbprint cookies with lemon curd taste like

These cookies are light and refreshing. The lemony, buttery and melt in your mouth cookie base speckled with whole poppy seeds taste lush. The middle of each cookie is filled with tangy, zesty and smooth homemade lemon curd. If you have not tried a combination of lemon and poppy seeds in a cookie, you must check it out. The flavour is fantastic.

How to store poppy seeds thumbprint cookies with lemon curd

Store these lemon cookies on a large baking tray in a fridge for up to a week. Cookies become softer with time due to moisture from lemon curd. I would not recommend stacking these cookies as lemon curd is soft and sticky. You can freeze cookies, without lemon curd for up to 6 months. They freeze great. In order to defrost cookies, take them out of the freezer. Place cookies on a plate or a baking tin and let them to come to room temperature. Now you can fill defrosted cookies with homemade lemon curd.

If you are looking for more recipes for lemon cookies, I can recommend you the following:

Lemon and white chocolate cookies

Click this link to see the best recipes for lemon cookies

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 – my own

Enjoy!

Poppy seeds thumbprint cookies with lemon curd

These cure little bright cookies are wonderful. A delicate buttery poppy seeds thumbprint cookie is baked to perfection. Then it is filled with tangy, refreshing and smooth homemade lemon curd. These cookies look cheerful and are great if you want to add a little bit of colour on your cookie platter.

Author: Anna K Cooking Method: Baking Cuisine: British Courses: Dessert, Snack Recipe Keys: Easy Vegetarian

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Prep Time 15 mins Cook Time 16 mins Rest Time 60 mins Total Time 1 hr 31 mins Difficulty: Beginner Servings: 33 Best Season: Suitable throughout the year

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 320 g AP flour (2 cups US plus 1 tbsp US)
• 180 g butter (unsalted, room temperature, 1 1/2 stick butter US plus 1 tbsp US)
• 100 g icing sugar (2/3 cup US plus 1 tsp US)
• 1 tsp baking powder
• 30 g poppy seeds (1 tbsp US plus 1 tsp US)
• 1 egg (large, about 60 g)
• 1 lemon (unwaxed, small, washed, zest and juice)
• ¹⁄₄ tsp salt (table)
• 300 ml lemon curd (one portion of lemon curd. I used recipe from my website https://kitchenbyannak.com/recipe/easy-homemade-lemon-curd/)

Instructions

1. 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.

2. Prepare 2 large baking trays lined with baking paper and set aside.

3. Cream butter with powdered sugar  until soft and fluffy, for about 5 minutes.

4. Add egg and mix well.

5. Add lemon zest and lemon juice from one small lemon. make sure you do not include any white parts of lemon (lemon pith) as it will make cookies bitter.

6. In a separate bowl mix AP flour, baking powder, salt and poppy seeds.

7. Add dry ingredients to wet ingredients and stir well.

8. Divide cookie dough into small portions - mine were 25g each. I used a kitchen scale to weigh cookie dough portions. It will help to achieve consistent size of cookies.

9. Roll each portion into a ball and place on a baking tray.

10. Using your finger or a small spoon make an indentation in each cookie ball but do not make a hole in it.

11. Place baking trays with cookie dough in a fridge for an hour.

12. Now you can make lemon curd - I used my recipe for lemon curd which you can find on my website https://kitchenbyannak.com/recipe/easy-homemade-lemon-curd/

13. When you are ready to bake, preheat your oven to 175°C fan (347F).

14. Arrange your cookie portions on the prepared baking sheets and bake in the oven for about 15 min until golden on edges.

15. Let the cookie cool down completely.

16. Fill each cookie with lemon curd.

Note

Recipe adapted from www.mojewypieki.com

Keywords: cookies, curd, Easter, Easter cookies, lemon

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