If you’re a citrus lover, these Crumbl Lemon Poppy Seed Cookies with Lemon Curd Filling are going to be your next obsession. Thick, chewy sugar cookies studded with crunchy poppy seeds, filled with tangy lemon curd, and topped with a buttery lemon glaze — this cookie is a flavor bomb. The poppy seeds bring a subtle nuttiness, the curd brings that zesty punch, and the glaze ties everything together. They hit all the sweet‑tart, soft‑chewy, melt‑in‑your‑mouth spots.
Why You Should Make These
- They’re a lemon heaven: Every component (cookie, curd, glaze) contributes lemon flavor.
- Loaded with lemon curd: Not just a little dollop — a generous filling.
- Balanced sweetness: The cookie base isn’t overly sweet; the glaze and curd do the heavy lifting.
- A fun twist on classic lemon poppy seed cookies — the filling makes them special.
Ingredients
Here’s what you’ll need to bake about 8 large cookies (you can scale up if needed):
- ½ cup (1 stick) butter, softened
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract (or flavoring)
- 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; also usable store‑bought)
For the lemon poppy seed glaze:
- ¼ cup + 1 tablespoon powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 2 tablespoons butter
- ½ teaspoon poppy seeds
Instructions
- Prepare the lemon curd filling. Scoop out about 8 tablespoons of lemon curd; spread on parchment or plastic‑lined baking sheet to ~¼‑inch thickness, then freeze for 1‑2 hours or until solid.
- Preheat your oven to 350°F (≈180°C) and line a baking sheet with parchment paper.
- Cream together softened butter, granulated sugar, and powdered sugar until smooth and fluffy. Add in egg + egg yolk, lemon juice, lemon extract, and lemon zest. Mix until combined.
- Fold in the flour, salt, baking powder, and poppy seeds until no streaks of flour remain.
- Portion out the cookie dough (about ¼ cup dough per cookie). Flatten between your palms, place frozen lemon curd in center, then fold dough around it. Roll gently, flatten slightly to ~½‑inch thickness.
- Place cookies on prepared baking sheet. Bake for 12–13 minutes. They might look a bit underbaked—don’t worry; they will continue to set as they cool on the baking sheet.
- While cookies cool, make the glaze: Melt butter over medium heat, stir in lemon juice, powdered sugar, and lemon zest until just simmered. Remove from heat and stir in poppy seeds.
- When cookies are cooled (but still a bit warm is okay), brush glaze over them. Let set for a few minutes, then enjoy.
Baking Tips & FAQ
- Don’t judge them right when they come out. Because of the curd filling, the top might seem wet; cooling helps them firm up.
- Storing: Best kept in an airtight container in the fridge for up to 7 days. Warm slightly before eating (or microwave for a few seconds) if you prefer.
- Freezing: Freeze baked cookies (air‑tight container) for up to 2 months. Thaw in fridge or microwave briefly.
- Using store‑bought vs homemade curd: Homemade tends to freeze and hold better; some store‑bought curds may leak or not seal as well.
Nutrition (approximate per cookie)
- Calories: ~441 kcal
- Carbohydrates: ~57 g
- Protein: ~7 g
- Fat: ~21 g (Saturated fat ~11 g)
- Cholesterol, sodium, fiber, etc. vary depending on exact ingredients
Variations & Ideas
- Use lemon extract or flavoring to intensify lemon taste.
- Try white chocolate drizzle instead of glaze for a twist.
- Swap poppy seeds for chia seeds or omit entirely for a simpler version.
- Make small bite‑sized cookies; reduce baking time accordingly.
Conclusion
These Crumbl Lemon Poppy Seed Cookies with Lemon Curd Filling are one of those recipes that feel fancy yet are totally doable. They’ll be a hit for lemon lovers, bake sales, or whenever you want something special but simple. Give them a try—you’ll likely want to bake multiple batches.