Lemon Poppy SEED Thumbprints
- 30m Prep Time
- 18m Cook Time
- 2h Ready In
Tender and buttery thumbprint cookies filled with tangy Meyer lemon curd and poppy seeds. Reminiscent of lemon poppy seed muffins, these delicate treats are perfect for any occasion.
Ingredients
- 1 large egg
- 1 large egg yolk
- 59.1 ml granulated sugar
- 59.1 ml Meyer lemon juice
- 2.46 ml finely grated Meyer lemon zest
- 29.6 ml unsalted butter cut into cubes
- 2.46 ml poppy seeds
- 237 ml unsalted butter room temperature
- 158 ml granulated sugar
- 2 large egg yolks
- 4.93 ml pure vanilla extract
- 473 ml all-purpose flour
- 2.46 ml salt
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.1 mg
- Iron: 0.66 mg
- Magnesium: 4.08 mg
- Phosphorus: 31.6 mg
- Potassium: 29.6 mg
- Zinc: 0.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large egg
- 1 large egg yolk
- 59.1 ml granulated sugar
- 59.1 ml Meyer lemon juice
- 2.46 ml finely grated Meyer lemon zest
- 2.46 ml poppy seeds
- 158 ml granulated sugar
- 2 large egg yolks
- 4.93 ml pure vanilla extract
- 473 ml all-purpose flour
- 2.46 ml salt
Prepare
- 29.6 ml unsalted butter, cut into cubes
- Bring 237 ml unsalted butter to room temperature
Let's Cook
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Step 1.
To prepare the curd, whisk together 1 large egg, 1 large egg yolk, ¼ cup granulated sugar, ¼ cup Meyer lemon juice, and ½ teaspoon finely grated Meyer lemon zest in a glass or stainless-steel heatproof bowl. Place the bowl over a pot of gently simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and reaches about 165°F, 5 to 7 minutes. Do not let it boil.
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Step 2.
Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Whisk in 2 tablespoons unsalted butter, cut into cubes, until melted and smooth. Stir in ½ teaspoon poppy seeds. Cover the curd with plastic wrap, pressing the plastic directly onto the surface to prevent a skin from forming. Refrigerate until set and thoroughly chilled, at least 2 hours.
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Step 3.
While the curd chills, make the cookies. Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, beat 1 cup (2 sticks) room-temperature unsalted butter and ⅔ cup granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in 2 large egg yolks and 1 teaspoon pure vanilla extract. Add 2 cups all-purpose flour and ½ teaspoon salt, and mix on low speed until just incorporated and the dough comes together in a ball.
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Step 4.
Form the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing about 2 inches apart. Flatten each ball slightly with your thumb or the back of a small spoon, creating an indentation in the center.
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Step 5.
Bake the cookies for 10 minutes. Remove the baking sheet from the oven. If the indentations look shallow, gently press them again with the back of a spoon. Fill each indentation with about ½ teaspoon of the chilled curd. Return the baking sheet to the oven and bake for an additional 3 to 4 minutes, until the curd is set and the edges of the cookies are lightly golden. Transfer the cookies to wire racks to cool completely.