Buttery lemon poppy seed cookies with light, wonderfully bright Meyer lemon curd are a delightful holiday treat. Recipe inspired by these cookies from NYTimes. Sugar cookie recipes adapted from this one.
- 16 tablespoons unsalted butter, room temperature (2 sticks)
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon sea salt
- 2 1/4 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 cup lemon curd, store-bought or homemade
- 2 tablespoons poppy seeds
- ¼ cup powdered sugar
- 2 tablespoons small, white, round sprinkles (optional)
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Working ahead, make the lemon curd or source store-bought curd. I used this recipe, trading Meyer lemons for regular ones. If using homemade, chill curd overnight.
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In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-low speed until light and fluffy, about 2 minutes. Add sugar and beat 2 minutes more. Beat in egg, stopping to scrape down sides as needed. Beat in vanilla, lemon zest, nutmeg, and sea salt. Switch mixer to low and add flour in two batches, mixing just until incorporated. Fold in poppy seeds
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Divide dough into 4 discs, wrap tightly with plastic, and chill at least 2 hours or preferably overnight.
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Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment. Set up a large piece of parchment dusted with flour. Working quickly, and using plenty of flour as you go, roll chilled dough into a 1/4-inch thick rectangle. Dip cookie cutters in flour, and cut out cookies. Arrange on cookie sheets, spacing 1/2-inch apart. Keep count and create an equal number of round bases and cut out window cookies.
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Chill cookies in the fridge for 10 minutes before baking.
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Bake 7 - 10 minutes, or until cookies have puffed up slightly and edges turn a very light golden hue. As they bake, keep a close eye, especially on the windows. If needed, rotate pan halfway through cook time.
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Cool on cookie sheet 5 minutes, then remove to a wire rack to cool completely.
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When ready to serve cookies, spread each round with 1 teaspoon curd, leaving 1/4-inch border near the edges. Place the window cookies on top. Dust cookies with powdered sugar and add poppy seeds and sprinkles to the middle.
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Serve right away or keep cookies loosely covered in the fridge for up to three days.