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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

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.
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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.

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.