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Welcome spring with this sweet and tangy Lemon Poppy Seed Thumbprint Cookie recipe! Soft and chewy lemon poppy seed cookies are dolloped with zesty lemon curd and a simple glaze for the perfect springtime treat. Get the vegetarian and nut-free recipe at JessicaLevinson.com

Lemon Poppy Seed Thumbprint Cookies

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 Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 1 dozen
Author Jessica Levinson

Ingredients

For the Cookies:

  • 1 cup white whole wheat flour
  • cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons low-fat milk
  • Zest from one lemon
  • 1 1/2 tablespoons poppy seeds

For the Filling:

  • 1/4 cup lemon curd
  • 1 tablespoon lemon juice

For the Glaze:

  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper, or spray with non-stick cooking spray and set aside.
  2. In a large bowl, mix together flour, sugar, baking soda, and salt.
  3. Add softened butter, egg, vanilla, lemon juice, milk, lemon zest, and poppy seeds to flour. Stir to combine until dough forms.
  4. Roll dough into 12 balls, and place each two inches apart on prepared baking sheet.
  5. Gently flatten each cookie with fingers, and bake them in the oven for 7 to 8 minutes, or until slightly golden but still soft.
  6. Remove cookies from oven and use a tablespoon to make an indentation in the middle of each cookie. Let cool for 5 minutes.
  7. 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.
  8. 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.
  9. Store in an airtight container for up to 3 days.