Name: Lemon Poppy Seed Stuffed Cookies (Standard)
Total time: 1 h 30 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 cup Unsalted butter, softened; 3/4 cup Granulated sugar; 1 Large egg; 2 cups All-purpose flour; 2 tbsp Poppy seeds; 4 oz Cream cheese, softened; 1/2 cup Powdered sugar; 1 tbsp Lemon zest; 1 cup Powdered sugar for glaze; 2 tbsp Lemon juice

Recipe tier

A straightforward butter cookie dough wrapped around a simple lemon-sugar center, chilled for perfect shape.

Total 1h 30m

Serves 18 cookies

Steps 4

Ingredients 10

Soundtrack the cook

Sunday sunshine · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 65m Plate 5m Reset 10m

Share this playlist

Cookie Dough
1 cup 225 g Unsalted butter, softened
cup 150 g Granulated sugar
1 1 Large egg
2 cups 250 g All-purpose flour
2 tbsp 18 g Poppy seeds
Filling and Glaze
4 oz 113 g Cream cheese, softened
cup 60 g Powdered sugar
1 tbsp 15 mL Lemon zest
1 cup 120 g Powdered sugar for glaze
2 tbsp 30 mL Lemon juice

Equipment

As an Amazon Associate, Mealovate earns from qualifying purchases.

Instructions

🎙️ Cook with voice coach

In a bowl, beat Cookie Dough butter and sugar until fluffy, add egg, then incorporate flour and poppy seeds until a soft dough forms.
Mix Filling and Glaze cream cheese, powdered sugar, and zest; scoop into 18 small mounds on parchment and freeze for 20 minutes.
Flatten a tablespoon of dough, place a frozen filling mound in the center, wrap dough around it, and chill the finished balls for 30 minutes.
Bake at 350°F until edges are barely golden, cool completely, then whisk Glaze ingredients and drizzle over the top.