Lemon Poppy Cookies (Print Version)
Soft, buttery cookies oozing with frozen lemon curd, finished with a glossy, tangy lemon poppy glaze. Tastes just like the Crumbl classic!
# Ingredients:
→ Cookie Ingredients
01 -
1/2 cup (1 stick) butter, softened
02 -
1/3 cup white sugar
03 -
1/2 cup powdered sugar
04 -
1 whole egg
05 -
1 egg yolk
06 -
1 teaspoon lemon zest
07 -
1 tablespoon fresh-squeezed lemon juice
08 -
1/2 tablespoon grated lemon peel
09 -
1 teaspoon lemon extract
10 -
2 cups plain flour
11 -
1/2 teaspoon baking powder
12 -
1/4 teaspoon table salt
13 -
1 tablespoon poppy seeds
14 -
1/2 cup chilled lemon curd (preferably homemade)
→ Glaze Topping
15 -
1 tablespoon plus 1/4 cup powdered sugar
16 -
2 tablespoons unsalted butter
17 -
1 tablespoon lemon juice
18 -
1/2 teaspoon poppy seeds
19 -
1/2 teaspoon lemon zest
# Steps:
01 -
On a sheet lined with parchment or plastic wrap, portion out eight tablespoon-sized scoops of lemon curd. Flatten them evenly to about 1/4 inch thick and freeze for an hour or two until they're firm.
02 -
Set your oven to 350°F (180°C) to warm up. Set up a baking sheet with a layer of parchment paper.
03 -
Beat the butter, both sugars, and powdered sugar together until smooth. Mix in the egg, yolk, lemon zest, juice, and extract until it's all blended.
04 -
Gradually add the flour, baking powder, salt, and poppy seeds. Gently stir until it's all combined and forms a soft dough.
05 -
Take pieces of the dough and press them flat between your hands. Put a dollop of frozen lemon curd in the middle, fold the dough around it, then roll gently into a ball and press to about a half-inch thick.
06 -
Space the cookies out on the parchment-lined pan and bake for 12-13 minutes. Allow to cool completely on the baking sheet afterward. They'll seem soft but will firm up as they sit.
07 -
In a small pan over medium heat, stir together the butter, powdered sugar, lemon zest, and juice. Cook until it gently bubbles. Turn off the heat and mix in the poppy seeds.
08 -
When the cookies have cooled, brush them with the glaze. Let the glaze firm up a little before enjoying.
# Helpful Notes:
01 -
For better results, go with homemade lemon curd; store-bought versions might not freeze properly.
02 -
Store leftovers in a tightly sealed container in the fridge for up to a week.
03 -
The cookies might seem slightly too soft after baking but will firm up due to the lemon curd filling.