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Soft lemon poppy seed cookies with lemon curd filling, drizzled with lemon glaze and sprinkled with poppy seeds, displayed on parchment paper.

Crumbl-Inspired Lemon Poppy Seed Cookies


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Description

These bakery-style lemon poppy seed cookies are inspired by Crumbl’s signature style—soft, thick, and bursting with citrus flavor. Each cookie is filled with tangy lemon curd and drizzled with a buttery lemon glaze, making every bite irresistibly bright and gooey.


Ingredients

Scale
  • 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

  1. Scoop out 8 tablespoons of lemon curd onto a parchment-lined tray. Flatten slightly and freeze for 1–2 hours, or until solid.
  2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  3. Cream butter, powdered sugar, and granulated sugar together until light and fluffy.
  4. Add egg, egg yolk, lemon juice, lemon flavoring, and lemon zest. Mix until fully incorporated.
  5. Fold in flour, baking powder, salt, and poppy seeds. Stir until no flour streaks remain.
  6. 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.
  7. Place on the baking sheet and bake for 12–13 minutes. Cookies may appear soft—let them cool fully on the tray.
  8. 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.
  9. Brush glaze over cooled cookies. Let it set before serving.

Notes

Cookies will continue baking on the tray—don’t overbake them.

Store in an airtight container at room temp for 3 days or refrigerate for up to 5 days.

For the best lemon curd, make it from scratch (you’ll taste the difference!).

Freeze unbaked filled cookies and bake fresh as needed—perfect for citrus cravings anytime.