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cookies with lemon curd on a white plate
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Lemon Poppy Seed Thumb Print Cookies

Course Dessert
Cuisine American
Keyword citrus, cookies, Dessert, lemon
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 2 dozen cookies

Ingredients

For the curd:

  • ½ cup lemon juice
  • ¼ cup water
  • cup sugar
  • 2 tbsp corn starch
  • 2 tbsp cream
  • 2 tsp unsalted butter
  • zest of one lemon
  • pinch of salt

For the cookies:

  • ½ cup unsalted butter room temperature
  • cup sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ tsp poppy seeds

Instructions

For the curd:

  • In a saucepan over medium heat combine the lemon juice, water, sugar, corn starch, salt and zest; whisk until the mixture boils. Cook for an addition minute undisturbed, it should turn clear and be thicker (mine did not turn clear, but it thickened). Remove from the heat and whisk in the almond milk and coconut oil, whisk until the mixture is smooth. Pour the curd into a glass jar and let cool to room temperature, store in the fridge.

For the cookies:

  • Preheat your oven to 375 degrees, and line two baking sheets with parchment paper.
  • In the bowl of your electric mixer on medium-high, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in egg yolk and vanilla. Next add the flour, salt and poppy seeds, mix until the dough starts to stick together.
  • Form the dough into 1" balls and arrange them on the baking sheets. Flatten each ball slightly with your thumb, leaving an indentation in the center of each cookie.
  • Bake for 10 minutes. Remove the baking sheet from oven (if the indentations look shallow push them down slightly). Fill each thumbprint with ½ tsp of lemon curd.
  • Bake for an additional ⅔ minutes, until the curd is set and the edges of cookies are lightly golden. Transfer to wire racks to cool completely, serve.