Go Back
–+ servings
Crumbl Lemon Poppy Seed Cookies

Crumbl Lemon Poppy Seed Cookies for Lively Tea Moments

Delicious Crumbl Lemon Poppy Seed Cookies with a creamy lemon curd center, perfect for tea moments.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 8 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Lemon Curd Use a thick, tart lemon curd for optimum flavor.
For the Cookie Dough
  • 8 tbsp Butter Essential for structure and moisture; use room temperature.
  • 1/2 cup Powdered Sugar Adds sweetness and a smooth texture.
  • 1/4 cup Sugar Enhances overall sweetness.
  • 1 Egg At room temperature for better emulsification.
  • 1 Egg Yolk Adds moisture and richness.
  • 1.5 tbsp Lemon Juice Fresh lemon juice preferred.
  • 1.5 tsp Lemon Extract Intensifies the lemon flavor.
  • 1/2 tbsp Lemon Zest Adds aromatic oils.
  • 2 cups All-Purpose Flour Provides structure; King Arthur recommended.
  • 1/2 tsp Baking Powder Leavening agent for light texture.
  • 1/4 tsp Salt Balances sweetness.
  • 1 tbsp Poppy Seeds Adds texture; more for glaze.
For the Glaze
  • 2 tbsp Butter For melting.
  • 1/2 cup Powdered Sugar To create the glaze.
  • 1-2 tbsp Lemon Juice To mix into the glaze.
  • 1/2 tsp Poppy Seeds For adding to the glaze.

Equipment

  • Mixing bowl
  • Baking sheet
  • Saucepan
  • Whisk
  • Spatula
  • Freezer

Method
 

Step‑by‑Step Instructions
  1. Prepare 1 cup of lemon curd by spooning dollops onto a parchment-lined baking sheet. Freeze for 1-2 hours.
  2. Preheat the oven to 350°F (175°C). In a bowl, mix 2 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon poppy seeds.
  3. Cream 8 tablespoons of butter, 1/2 cup powdered sugar, and 1/4 cup sugar until fluffy. Add 1 egg, 1 egg yolk, 1.5 tablespoons lemon juice, 1.5 teaspoons lemon extract, and 1/2 tablespoon lemon zest.
  4. Fold in dry ingredients until just combined. Divide the dough into 8 balls and wrap them around frozen lemon curd.
  5. Flatten the wrapped dough to 1/2 inch thick. Bake for 12-13 minutes until edges are golden.
  6. Cool cookies for 5 minutes on baking sheet. Transfer to a wire rack to cool completely.
  7. Melt 2 tablespoons of butter in a saucepan and whisk with 1/2 cup sifted powdered sugar, 1-2 tablespoons lemon juice, and zest until smooth.
  8. Glaze cooled cookies with the mixture and allow to set for 15-20 minutes.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 40mgSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Ensure lemon curd is frozen before baking and cookies are cooled before glazing for the best results.

Tried this recipe?

Let us know how it was!