Welcome spring with these sweet and tangy Lemon Poppy Seed Thumbprint Cookies! Soft and chewy lemon poppy seed cookies are dolloped with zesty lemon curd and a simple glaze for the perfect springtime treat.
Course
Cookies
Cuisine
Nut-Free, Vegetarian
Prep Time15minutes
Cook Time8minutes
Total Time23minutes
Servings1dozen
AuthorJessica Levinson
Ingredients
For the Cookies:
1cupwhite whole wheat flour
⅓cupsugar
½teaspoonbaking soda
¼teaspoonsalt
2tablespoonsunsalted butter,softened
1large egg
1teaspoonvanilla extract
1tablespoonfresh lemon juice
2tablespoonslow-fat milk
Zest from one lemon
1 1/2tablespoonspoppy seeds
For the Filling:
1/4cuplemon curd
1tablespoonlemon juice
For the Glaze:
1/4cuppowdered sugar
1tablespoonlemon juice
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper, or spray with non-stick cooking spray and set aside.
In a large bowl, mix together flour, sugar, baking soda, and salt.
Add softened butter, egg, vanilla, lemon juice, milk, lemon zest, and poppy seeds to flour. Stir to combine until dough forms.
Roll dough into 12 balls, and place each two inches apart on prepared baking sheet.
Gently flatten each cookie with fingers, and bake them in the oven for 7 to 8 minutes, or until slightly golden but still soft.
Remove cookies from oven and use a tablespoon to make an indentation in the middle of each cookie. Let cool for 5 minutes.
In a microwave-safe bowl, combine lemon curd and lemon juice. Microwave on high for 30 seconds, stir, and fill each cookie with 1 teaspoon of lemon curd.
In a separate bowl, whisk together powdered sugar and lemon juice. Add additional lemon juice if glaze is too thick. Drizzle glaze over cookies, and let dry on wire cooling rack for 10 minutes.