There’s something magical about lemon desserts, isn’t there? The zing, the brightness, that sweet-tangy kick that instantly lifts your mood. These Crumbl Lemon Poppy Seed Cookies are everything you didn’t know you needed. And first—thank you, truly, for stopping by. Sharing recipes like this one is such a joy for me, and knowing you’re here means the world.
These thick, soft cookies are bursting with citrus flavor, speckled with poppy seeds, and surprise—you bite into them and find a silky, sunshiney center of homemade lemon curd. Oh, and just when you think it’s over, they get a glossy drizzle of lemon butter glaze. These aren’t just cookies… they’re an experience.
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Why You’ll Love These Cookies
Hidden Lemon Curd Center – A luscious surprise in every bite!
Poppy Seed Perfection – Just enough for texture and subtle nuttiness.
Soft-Baked Texture – Melt-in-your-mouth centers with just the right chew.
Lemon Glaze Finish – Lightly tangy, buttery, and absolutely irresistible.
What Do They Taste Like?
Imagine the best lemon loaf cake you’ve had—bright, zesty, and buttery. Now imagine it in cookie form, but softer, with a warm, gooey lemon heart, and a kiss of lemon glaze. These are sweet without being overpowering, tart in the best way, and anything but boring!
Benefits of This Recipe
Better Than Store-Bought – Inspired by Crumbl’s iconic cookie but even more flavorful.
Freezer-Friendly – Prep the lemon curd in advance and bake whenever the craving strikes.
Crowd-Pleasing – Bake a batch, and they’ll disappear before you can say “lemon!”
Ingredients You’ll Need
Cookie Dough
- 1 stick butter (½ cup, 8 tbsp), softened
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbsp lemon juice (fresh is best!)
- 1 tsp lemon flavoring or extract
- ½ tbsp lemon zest
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp poppy seeds
- ½ cup lemon curd (homemade recommended—see notes)
Lemon Poppy Seed Glaze
- ¼ cup + 1 tbsp powdered sugar
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 2 tbsp butter
- ½ tsp poppy seeds
Tools You’ll Need
- Electric mixer or stand mixer
- Baking sheet + parchment paper
- Mixing bowls
- Zester or microplane
- Small saucepan (for glaze)
- Cookie scoop or tablespoon
- Freezer-safe plate or tray
Add-Ins & Substitutions
No Lemon Extract? Use extra zest + ½ tsp vanilla.
Dairy-Free? Swap in plant-based butter.
Want a Lavender Twist? Add ¼ tsp dried food-grade lavender to the dough.
More Texture? Add white chocolate chips or chopped almonds.
How to Make Crumbl Lemon Poppy Seed Cookies
Step-by-Step Instructions
1. Freeze the Lemon Curd Centers
Scoop 8 tablespoons of lemon curd onto a parchment-lined tray. Flatten slightly and freeze for 1-2 hours until firm.
2. Preheat Oven & Prep Pans
Set oven to 350°F (180°C) and line baking sheets with parchment paper.
3. Make the Dough
Cream butter, powdered sugar, and granulated sugar until light and fluffy. Add egg, yolk, lemon juice, extract, and zest—mix well. Fold in flour, baking powder, salt, and poppy seeds until just combined.
4. Shape & Fill Cookies
Scoop dough, flatten in your palms, and place a frozen lemon curd disc in the center. Fold the dough over the curd and seal. Roll into a ball and gently flatten to ½-inch thickness.
5. Bake
Place on baking sheet and bake for 12-13 minutes. They’ll look a little soft—that’s perfect. Let them cool fully on the tray to finish setting.
6. Make the Glaze
In a small saucepan, melt butter, lemon juice, powdered sugar, and zest over medium heat until it simmers. Remove from heat and stir in poppy seeds.
7. Glaze & Enjoy
Brush the warm glaze over cooled cookies. Let set, then enjoy.
What to Serve with These Cookies
- Hot Tea – Especially Earl Grey or chamomile
- Vanilla Bean Ice Cream – For a warm/cold contrast
- A Sparkling Lemonade – To double down on citrus heaven
Cookie Baking Tips
- Don’t Overbake – The cookies finish baking as they cool
- Use Cold Dough – It helps keep the curd from leaking
- Double the Batch – These go fast, trust me
Storage Instructions
Room Temp: Store in airtight container for up to 3 days
Fridge: Store up to 5 days—just let come to room temp before eating
Freezer: Freeze unglazed cookies for up to 2 months. Reheat gently before glazing
FAQs
Can I use store-bought lemon curd?
Yes! But if you’ve got 15 extra minutes, make it from scratch—it makes a big difference.
Why freeze the lemon curd first?
It keeps the curd from melting too fast and leaking out during baking.
Can I make these smaller?
You can! Just reduce baking time to about 9-10 minutes.
In Conclusion…
These Crumbl Lemon Poppy Seed Cookies are bursting with flavor, texture, and heart. Whether you’re sharing them with friends, gifting them, or hoarding them for your own cozy afternoon treat (hey, no judgment), they promise to brighten your day.
If you try this recipe, I’d love to hear how it turned out for you. Leave a review, and don’t forget to share your cookie photos on Pinterest.
Nutritional Information (per cookie, approx.)
- Calories: 441
- Fat: 22g
- Carbohydrates: 56g
- Sugar: 31g
- Protein: 5g
Want more lemony joy? Try my Lemon Ricotta Cookies, Lemon Cream Cheese Bars, or Peach Lemonade Cookies next!
Crumbl-Inspired Lemon Poppy Seed Cookies
Equipment
- Electric mixer or stand mixer
- Mixing bowls
- Parchment paper
- Baking sheet
- Small saucepan
- Spoon or cookie scoop
- Freezer-safe tray
Ingredients
- Cookie Dough:
- 1 stick butter ½ cup, softened
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon lemon flavoring or extract
- ½ tablespoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- ½ cup lemon curd homemade preferred
- Lemon Glaze:
- ¼ cup + 1 tablespoon powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 2 tablespoons butter
- ½ teaspoon poppy seeds
Instructions
- Scoop out 8 tablespoons of lemon curd onto a parchment-lined tray. Flatten slightly and freeze for 1–2 hours, or until solid.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cream butter, powdered sugar, and granulated sugar together until light and fluffy.
- Add egg, egg yolk, lemon juice, lemon flavoring, and lemon zest. Mix until fully incorporated.
- Fold in flour, baking powder, salt, and poppy seeds. Stir until no flour streaks remain.
- Scoop out dough and flatten it in your palms. Place a disc of frozen lemon curd in the center. Fold dough over curd and roll into a ball. Gently flatten to ½-inch thick.
- Place on the baking sheet and bake for 12–13 minutes. Cookies may appear soft—let them cool fully on the tray.
- To make glaze, melt butter, lemon juice, powdered sugar, and lemon zest in a saucepan over medium heat until it simmers. Remove from heat and stir in poppy seeds.
- Brush glaze over cooled cookies. Let it set before serving.
