Lemon Curd Stuffed Cookies Recipe

Cookies that are thick and chewy, with crisp edges, and are stuffed with tart lemon curd. They are then rolled in sweet poppyseeds that have a subtle crunch.

– 226g or 1 cup butter, unsalted – 220g or 1 cup cup granulated sugar – 55g or 1/2 cup powdered sugar – 2 teaspoons pure vanilla extract – 1 teaspoon fine sea salt – zest of 2 lemon – 1/2 teaspoon baking soda – 1 large egg – 390g or 3 cups all purpose flour – lemon curd homemade or store-bought – poppy seeds for rolling




Prepare dough ahead of time by melting butter and whisking in sugars and lemon zest. This hydrates flour and powdered sugar and develops lemon flavor.  

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STEP  1 .

Beat in vanilla, salt, and baking soda. Cookie dough is made by sifting flour and stirring with a rubber spatula after whisking the egg. 

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Refrigerate in an airtight container for several hours or overnight. Check recipe notes for alternative shaping method before starting.  

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Freeze 2 teaspoons of lemon curd on a parchment-lined cookie sheet for several hours. Prepare cookie dough at room temperature for easier shaping. Curd thaws quickly, so freeze it. 

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Turn on the oven to 350 F and line two cookie sheets with parchment. Divide the dough into 2 tablespoons and place the poppy seeds in a bowl. 

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Squeeze the dough around a frozen dollop of curd after flattening it with your thumbs. Shape them so curd peeks out at the top (it reveals the center and makes the cookies look like my photos). 

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Pop-cookie. Never-stick poppy? Water-handled. Improves finances. Freeze the cookie tray for 10 minutes while heating the oven to prevent overspreading. Sides and bottom 12–15 minutes. Curd overbakes cookie. Lasting iced cookies. 

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See Also

Lemon Poppy Seed Bundt Cake Recipe