These Crumbl Lemon Poppy Seed Cookies bring a bright, citrusy twist to your cookie jar! Inspired by the popular bakery chain, these homemade versions capture that perfect balance of sweet and tangy with a satisfying texture that’s crisp on the edges and soft in the center.
The combination of fresh lemon zest, juice, and poppy seeds creates a cookie that’s both refreshing and indulgent. Topped with a silky lemon glaze, these treats are perfect for spring gatherings, afternoon tea, or whenever you need a little sunshine in cookie form.
Why You’ll Love This
- Bright, zesty flavor that perfectly balances sweet and tangy
- Soft centers with slightly crisp edges for the perfect cookie texture
- Can be prepared in under an hour from start to finish
- Makes a manageable batch of 8-10 large cookies (about 4 servings)
- The dough can be made ahead and refrigerated for fresh-baked cookies anytime
Ingredients
- 1 stick (1/2 cup, 8 tablespoons) butter
- 1/2 cup powdered sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon lemon flavoring
- 1/2 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup lemon curd (homemade preferred)
- 1/4 cup + 1 tablespoon powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons butter
- 1/2 teaspoon poppy seeds
Instructions
- Scoop out 8 tablespoons of lemon curd and place on a parchment or plastic-lined baking sheet. Gently spread each portion to about 1/4 inch thickness. Freeze for 1-2 hours or until solid.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Cream the butter, granulated sugar, and powdered sugar until smooth and creamy. Add the egg, egg yolk, lemon juice, lemon extract, and lemon zest, mixing until combined.
- Fold in the flour, salt, baking powder, and poppy seeds until the flour mixture is fully incorporated.
- Scoop out portions of cookie dough and flatten between your palms. Place 1 tablespoon of frozen lemon curd in the center of each flattened dough. Gently fold the cookie dough over the curd, roll between your palms, and flatten to about 1/2 inch thickness.
- Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-13 minutes. Let cool completely on the baking sheet. The cookies may look slightly underbaked but will continue to cook as they cool.
- In a small saucepan over medium heat, melt the butter, lemon juice, powdered sugar, and lemon zest, stirring constantly until it comes to a simmer. Remove from heat and mix in the poppy seeds.
- Brush the glaze over the completely cooled lemon cookies. Let the glaze set for a few minutes before serving.
Tips & Variations
- For extra lemon flavor, add 1/4 teaspoon of lemon extract to the dough
- The cookies will look slightly underbaked when you remove them from the oven – this is perfect for achieving that signature Crumbl soft texture
- For a thicker glaze, use less lemon juice; for a thinner drizzle, add more
- Try adding 1/2 teaspoon of dried lavender to the dough for a lovely floral note
- The dough can be refrigerated for up to 3 days or frozen for up to 3 months
- For a tangier flavor, add a pinch of citric acid to the dough
Serving Suggestions
These lemon poppy seed cookies pair beautifully with a cup of Earl Grey or chamomile tea. For a delightful dessert presentation, serve them alongside fresh berries and a dollop of whipped cream or vanilla ice cream.
They also make a wonderful addition to a brunch spread or afternoon tea party, especially when served with other citrus-themed treats like lemon curd tarts or orange scones.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days
- For longer storage, refrigerate for up to a week or freeze unglazed cookies for up to 3 months
- If your cookies spread too much during baking, chill the dough for 30 minutes before baking
- The cookies will firm up as they cool, so don’t worry if they seem too soft right out of the oven
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled can work in a pinch. Be sure to use fresh zest though, as that’s where much of the aromatic lemon flavor comes from.
Can I make these cookies smaller?
Yes! For standard-sized cookies, use a 2-tablespoon scoop and reduce the baking time to 8-10 minutes.
Why did my glaze harden too quickly?
If your glaze hardens before you can spread it, simply add a few more drops of lemon juice to thin it out again.
Can I make these without poppy seeds?
Absolutely! You can omit the poppy seeds for a classic lemon cookie, or substitute with chia seeds for a similar texture with added nutrition.
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