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Stack of lemon poppy seed cookie from crumbl
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4.98 from 36 votes

Crumbl lemon poppy seed cookies

This lemon poppy seed inspired CRUMBL cookie is filled with a tangy and sweet lemon curd, then glazed with the tastiest butter lemon poppy seed glaze. This recipe is definitely a keeper.
Prep Time20 mins
Cook Time12 mins
Freezing time1 hr
Total Time32 mins
Course: Dessert
Cuisine: amerian
Servings: 8 cookies
Calories: 441Calories

Ingredients

  • 1 stick butter ½ cup, 8 tbsp
  • ½ cup powderd sugar
  • cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon flavoring
  • ½ tablespoon lemon zest
  • 2 cup AP flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • ½ cup lemon curd Homemade preferably* see notes

Lemon poppy seed glaze

  • ¼ cup + 1 tablespoon powdered sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 2 tablespoon butter
  • ½ teaspoon poppy seeds

Instructions

  • Scoop out 8 tablespoon of lemon curd and place it on a parchement or plastic-lined baking sheet or plate, gently spread to about ¼ inch in thickness, and freeze for 1-2 hours or until solid.
  • Preheat the oven to 350F/180C then line a baking sheet with parchement paper then set aside.
  • Cream the butter, granulated sugar, and powder sugar until smooth and creamy. Add in the egg, egg yolk, lemon juice, lemon extract, and lemon zest and mix until combined.
  • Fold in the flour, salt, baking powder, and poppy seeds until the flour mixture disappears.
  • Scoop out the cookie dough, and flatten it between the palm of your hands. Place 1 tablespoon worth of frozen lemon curd in the center and gently fold the cookie dough over it. Roll the dough in between the palm of your hand, and flatten it gently to about ½ an inch in thickness.
  • Place the cookie dough on the prepared baking sheet and bake in the preheated oven for 12-13 minutes. Let the cookies cool down fully on the baking sheet. Don't worry if the cookies look underbaked, they will continue to bake as they cool.

Make the lemon butter glaze

  • Over medium heat, melt the butter, lemon juice, powdered sugar, and lemon zest in a small saucepan, stirring constantly until it comes to simmer. Remove from the heat and mix in the poppy seeds.
  • Brush the glaze over the lemon cookies, let it set for a few minutes then enjoy!

Notes

*If you want to make homemade lemon curd for these cookies, this is the best small batch lemon curd recipe ever. It is safest to use homemade lemon curd because not every store-bought lemon curd freezes properly. 

What if my cookies look underbaked when I pull them out of the oven?

Since these cookies are filled with lemon curd in the center, they will inevitably stay a bit wet on top. But don't worry about that too much because as they cool down on the baking sheet they will continue to bake from the heat of the cookie and the baking sheet.

So let them cool down before you judge their doneness! Plus they will stay looking slightly undercooked because of the moisture in the curd.

How to store lemon curd cookies?

Because these cookies are filled with egg-lemon curd, it is best to store them in the fridge in an airtight container for up to 7 days.
Once you're ready to enjoy it, you can either let the cookies get back to room temperature but let's be honest... Who has time for that right?!
I usually just pop it in the microwave for a few seconds then enjoy it!

Nutrition

Sodium: 683mg | Calcium: 108mg | Vitamin C: 2mg | Vitamin A: 503IU | Sugar: 28g | Fiber: 2g | Potassium: 119mg | Cholesterol: 83mg | Calories: 441Calories | Trans Fat: 1g | Saturated Fat: 11g | Fat: 21g | Protein: 7g | Carbohydrates: 57g | Iron: 2mg