Bright, buttery, and bursting with citrus, these lemon curd cookies are the perfect treat when you crave something sweet with a tangy twist. Each bite delivers creamy lemon filling wrapped in chewy, golden cookie layers.
Rolled in poppy seeds for a delicate crunch and visual flair, these cookies are as gorgeous as they are delicious. Whether for a springtime brunch or a cozy winter indulgence, they never disappoint.
Star Ingredients Behind These Lemon Curd Cookies
- Unsalted butter – Provides a rich, creamy base that enhances both texture and flavor.
- Granulated sugar – Adds sweetness and helps achieve the perfect golden edges.
- Powdered sugar – Contributes to the cookie’s soft, melt-in-your-mouth interior.
- Lemon zest – Infuses the dough with bright citrus oils, intensifying the lemon flavor throughout.
- Egg – Binds the dough and adds moisture, supporting that ideal chewy center.
- All-purpose flour – The structure-builder that keeps each cookie thick and tender.
- Lemon curd – The luscious heart of each cookie, offering a burst of tart, creamy lemon.
- Poppy seeds – Add subtle crunch and a beautiful speckled finish with every roll.
How to Make These Cookies with a Zesty Surprise Inside
Start by preparing the cookie dough and letting it chill to fully develop that lemony richness. While the dough rests, freeze spoonfuls of lemon curd until firm.
When ready to bake, flatten dough portions, tuck in the frozen curd, and seal them into thick mounds. Let a little lemon peek through the top for a signature look.
Roll each one in poppy seeds for a hint of crunch and visual texture. Freeze again briefly before baking—this helps preserve their shape and keeps the centers gooey.
Bake just until the edges turn golden and the bottoms firm up. The result? Cookies with chewy centers, crisp edges, and a tangy-sweet surprise waiting inside.
Tips, Tricks, and Flavorful Variations
To bring out the best lemon flavor, always zest directly over the sugar to capture the citrus oils. Chilling the dough also helps hydrate the flour and enhance texture.
If you’re in a hurry, skip freezing the curd. Instead, spoon it directly into a dough “bowl,” seal gently, and bake. This alternative speeds things up but may lead to more spread and less poppyseed coverage.
For a whimsical variation, add a marshmallow on top of the curd before sealing—expect gooey, campfire-inspired bites with a lemony twist. Keep a close eye on bake time to avoid overbaking the curd, which can turn rubbery or overly dense.
Keep Your Cookies Fresh and Fabulous
These lemon curd cookies can be stored at room temperature in an airtight container for up to 3 days, but refrigeration will keep them fresh for up to a week.
To freeze, let cookies cool completely, then place them in a single layer in an airtight container. For best texture, reheat gently in the oven at 300°F for 5–7 minutes to revive their chewy goodness and gooey center.
Lemon Curd Cookies
Ingredients
- Zest from 2 lemons
- 226 g 1 cup unsalted butter
- 390 g 3 cups all-purpose flour
- 55 g ½ cup powdered sugar
- 1 large egg
- 220 g 1 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- Lemon curd either homemade or store-bought
- Poppy seeds for rolling
Instructions
- Rub the lemon zest into the granulated sugar using your fingertips to release aromatic oils. Combine with melted butter and whisk thoroughly. Incorporate the powdered sugar, vanilla extract, and sea salt, mixing until smooth. Whisk in the egg until fully emulsified. Sift the baking soda and flour into the mixture and fold together using a rubber spatula to form a unified dough. Transfer to an airtight container and refrigerate for several hours or overnight to deepen flavor and hydrate the mixture.
- On a parchment-lined baking sheet, place small dollops (approximately 2 teaspoons each) of lemon curd and freeze until solid.
- Allow the dough to soften at room temperature before shaping. Keep the lemon curd frozen until needed, as it thaws rapidly. Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper. Portion the dough into 2-tablespoon balls.
- Flatten each dough ball with your thumbs to create a cavity, then insert a frozen curd portion and wrap the dough around it, leaving a small opening at the top. Roll each formed cookie in poppy seeds; if necessary, moisten hands to help the seeds adhere.
- Place the assembled cookies on a tray and freeze for at least 10 minutes to reduce spreading during baking. Bake for 12–15 minutes, or until the edges and base are golden. Avoid overbaking to preserve the soft center and delicate curd.
- Store the finished cookies refrigerated or at room temperature; refrigeration will extend their freshness.
