Start by melting the unsalted butter in a mixing bowl. Mix it with the granulated sugar until smooth, creating a rich base for your cookie dough.

Stir in the egg until fully blended, ensuring the ingredients come together seamlessly for that luscious cookie texture.

Sift in the baking soda and all-purpose flour. Mix until a cohesive dough forms. Once combined, chill the dough in an airtight container for at least 2–4 hours, or overnight for the best flavor!

While the dough chills, scoop dollops of homemade lemon curd onto a parchment-lined tray and freeze for 2 hours.

Preheat your oven to 350°F. Scoop out about 2 tablespoons of dough, flatten it, and place a frozen dollop of lemon curd in the center. Carefully seal the dough around the curd and roll in the poppy seeds to coat.

Before baking, pop the shaped cookies in the freezer for 10 minutes to help maintain their shape.

Bake the cookies in your preheated oven for 12–15 minutes until golden brown at the edges.