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These lemon poppy seed cookies bring together a rich buttery dough filled with a zingy lemon curd center and topped with a glossy lemon glaze sprinkled with poppy seeds. Inspired by the popular Crumbl treat, they balance tartness and sweetness in every bite and make a delightful dessert or teatime snack.
I first made these on a sunny weekend and was hooked instantly. My friends loved how the lemon curd stayed soft and creamy inside the tender cookie, which is now a crowd-pleaser every time I bake it.
Ingredients
- Egg yolk and whole egg: provide richness and help bind the dough together
- Lemon juice and grated lemon peel: give that fresh citrus note essential for lemon lovers, use unwaxed lemons when possible for zesting
- Confectioners’ sugar and granulated sugar: add sweetness and help achieve a delicate crumb
- Unsalted butter: the base for the tender, flaky cookie, opt for high quality for best flavor
- Plain flour: creates structure and lightness in the dough
- Baking powder: helps the cookies rise just enough without becoming cakey
- Lemon extract: intensifies the lemon flavor beyond what fresh lemon achieves, natural extracts work best
- Poppy seeds: lend a subtle nuttiness and fun pop of texture
- Lemon curd: the star filling, homemade lemon curd is ideal if you can make it ahead for creaminess
- For the glaze: powdered sugar, freshly squeezed lemon juice, grated lemon zest, softened butter, and a sprinkle of poppy seeds to finish
Step-by-Step Instructions
- Drop and Freeze the Lemon Curd:
- Drop about 8 tablespoons of lemon curd onto a baking sheet lined with parchment or plastic wrap. Spread evenly to roughly a quarter inch thick. Freeze for 1 to 2 hours until firm. This step is key to keeping the filling solid while baking, so it does not leak out.
- Preheat Oven and Prepare Baking Sheet:
- Set the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and set it aside.
- Cream Butter and Sugars:
- In a mixing bowl, blend unsalted butter, granulated sugar, and confectioners’ sugar until smooth and creamy. This ensures a tender texture for your cookies.
- Mix in Eggs and Lemon:
- Add the whole egg and extra yolk into the butter mixture. Pour in the lemon juice, lemon extract, and freshly grated lemon zest. Mix until thoroughly combined for full lemon flavor throughout the cookie.
- Fold in Dry Ingredients and Poppy Seeds:
- Gently fold in the flour, salt, baking powder, and poppy seeds. Stir until just combined. Avoid overmixing to keep cookies tender.
- Assemble the Cookies:
- Scoop out some dough and flatten it into a small disc in your hands. Place a tablespoon of the frozen lemon curd in the center, then wrap the dough tightly around the curd and roll into a ball. Lightly press the ball down so it is about half an inch thick.
- Bake the Cookies:
- Place the cookie dough balls onto the prepared baking sheet with some space between each. Bake in the oven for about 12 to 13 minutes. The cookies will look slightly soft when done but will firm up as they cool.
- Prepare the Lemon Poppy Seed Glaze:
- In a small pan over medium heat, combine softened butter, powdered sugar, fresh lemon juice, and grated lemon zest. Stir constantly and let it come to a gentle simmer. Turn off the heat and stir in the poppy seeds.
- Glaze and Finish:
- Once the cookies have completely cooled, brush the lemon glaze on top. Allow the glaze to firm up before serving for the best presentation and flavor.
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I adore the poppy seeds for that added crunch that complements the citrus so well. One family brunch we served these, and everyone was amazed at how the tart lemon curd stayed perfectly soft inside the delicate cookie shell.
Storage Tips
Store cookies in an airtight container in the refrigerator to keep the lemon curd fresh and the glaze intact. They will last up to one week this way. For longer storage, freeze them in layers separated by parchment paper and thaw in the fridge before serving.
Ingredient Substitutions
If you don’t have lemon extract, increase fresh lemon zest slightly for more zing. For a dairy-free option, swap unsalted butter for a plant-based butter alternative and use a vegan lemon curd. Powdered sugar can be replaced with coconut sugar powder in recipes that allow it for a different sweetness profile.
Serving Suggestions
These cookies are perfect alongside a cup of hot tea or coffee. They also pair wonderfully with a dollop of whipped cream or fresh berries for an elegant dessert. You can even turn them into a sandwich cookie by adding a little extra lemon curd between two cookies before glazing.
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Cultural and Historical Context
Lemon poppy seed is a classic combination in American baking, loved for its blend of bright citrus and nutty seeds. The use of lemon curd as a filling adds a nod to traditional British baking where curd has long been a beloved component in tarts and cakes. These cookies reinterpret that tradition into a modern handheld treat.
Frequently Asked Questions
- → How do I prevent the lemon curd from leaking during baking?
Freezing lemon curd discs before wrapping them in dough helps maintain their shape and prevents leakage. Handle the dough gently to seal completely around the filling.
- → Can I substitute poppy seeds with another ingredient?
For a similar texture without poppy seeds, try finely chopped nuts such as almonds or pecans. However, poppy seeds add a unique crunch and flavor that complements lemon well.
- → What’s the best way to store these lemon-filled cookies?
Store them in an airtight container in the refrigerator to keep the lemon curd center fresh. They’ll stay flavorful for about a week.
- → Is there a difference between using homemade and store-bought lemon curd?
Homemade lemon curd freezes better and offers a fresher, more vibrant lemon flavor compared to some store-bought versions. This improves the texture and taste in the cookie centers.
- → How can I tell when the cookies are done baking?
The cookies should look lightly golden around the edges but may appear soft in the center. Let them cool on the baking sheet; they will firm up as they rest.