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Poppy Seed Easter Egg Cookies

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30


  • 2 tbsp. poppy seeds
  • 7 oz. (200g) curd cheese (Magerquark)
  • 2 3/4 cups (350g) all-purpose flour
  • 1 tsp. baking powder
  • 1/3 cup (70g) sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • zest of 1 organic lemon
  • 1 tbsp. lemon juice
  • 1/3 cup (75ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 1 tsp. vanilla sugar
  • confectioner’s sugar
  • lemon curd


  1. Preheat the oven to 350˚F (175°C). Drain the curd cheese with a fine sieve (or towel). Pour boiling water over the poppy seed and let them soak for 10-15 minutes.
  2. Sift the flour and baking powder into a bowl. Add sugar, vanilla extract, egg, lemon zest, lemon juice, oil, milk, curd cheese and poppy seed. Mix and knead until you get a nice smooth dough.
  3. Roll out the dough thinly on a floured surface and cut out egg shapes – half of the eggs should have an additional hole in the middle. Transfer to a baking sheet prepared with baking parchment and bake for 12-15 minutes. Take out of the oven and let cool down completely on a wire rack.
  4. Mix confectioner’s sugar with vanilla sugar. Dust the eggs with a hole in the middle. Place a small amount of lemon curd on all other eggs and match them with the sugar dusted tops.


  • Happy Easter!