Lemon Poppyseed Cookies!
Deliciously easy lemon poppyseed cookies with white chocolate chips, stuffed with a lemon curd centre
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Servings: 10 Cookies
Ingredients
Cookies
- 10 tsp lemon curd (heaped + frozen)
- 125 g unsalted butter/baking spread
- 100 g light brown sugar
- 75 g granulated sugar
- 1 medium egg
- Zest of 2 lemons
- 275 g plain flour
- 1 tbsp cornflour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 50-200 g white chocolate chips
- 10-30 g poppyseeds
Instructions
- Make sure the lemon curd is portioned and frozen - see notes on this in blog post
- Add the butter and sugars to a bowl and beat until creamy
- Add in the egg and lemon zest and beat again.
- Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed
- Add in the white chocolate chips and poppyseeds and beat until distributed well
- Weigh your cookies out into ten cookie dough balls - they're about 90g each
- Once they're rolled into balls, press the dough in the palm of your hand, and add a lump of frozen lemon curd and wrap the cookie dough around it.
- Chill the cookies in the freezer for at least 30 minutes, or in the fridge for an hour or so
- Whilst the cookie dough is chilling, preheat your oven to 200ºc/180ºc fan
- Take the cookies out of the freezer/fridge and put onto a lined baking tray. I put five cookies per tray
- Bake the cookies in the oven for 11-13 minutes.
- Let the cookies cool on the trays for at least 30 minutes, as they will continue to bake whilst cooling!
Notes
- These cookies will last for 4+days at room temperature or in the fridge
- These cookies will freeze for 3+ months
- If you want to make these smaller, I'd suggest skipping stuffing them as it probably won't work (too messy/exploding cookies). Use a 5cm scoop and bake for 9 minutes for smaller cookies (makes about 15)
- I use this homemade lemon curd recipe
- The raw cookie dough will last 48 hours in the fridge before baking
- The raw cookie dough can also freeze for 3+ months. You just need to add 1-2 minutes baking time to bake from frozen