Homemade Crumbl Lemon Poppy Seed Cookies

I’ve been obsessed with Crumbl cookies ever since my kids dragged me to one of their stores last year. Those thick, soft cookies with the rotating flavors keep me coming back. But at six bucks a cookie, my wallet can’t keep up with my family’s cravings.

That’s when I decided to crack the code on their lemon poppy seed cookie. After a few tries in my kitchen, I nailed it. The secret is using real lemon curd mixed right into the dough, plus a tangy lemon glaze on top. The result tastes just like the real thing, but I can make a whole batch for the price of two cookies from the store.

Want a cookie that’s soft in the middle with those bright lemon flavors and little poppy seed crunch? This recipe is it. Plus, you can make them whenever the craving hits instead of waiting for them to rotate back into the menu.

What Kind of Lemon Should I Use?

For this recipe, fresh lemons are definitely the way to go since you’ll need both the juice and the zest. Regular Eureka lemons from your grocery store work perfectly fine, though Meyer lemons will give you a slightly sweeter, more floral flavor if you can find them. You’ll probably need about 2-3 medium lemons total to get enough juice and zest for both the cookies and the glaze. When you’re zesting, make sure to only get the yellow part of the peel and avoid the white pith underneath, as that can add bitterness to your cookies.

Options for Substitutions

Here are some swaps you can make if you’re missing a few ingredients:

• Lemon flavoring: If you don’t have lemon flavoring or extract, you can use an extra tablespoon of lemon zest instead. Fresh zest gives you that bright lemon taste without needing the extract.
• Lemon curd: Store-bought lemon curd works great, but if you can’t find it, you can make a quick version by mixing 1/4 cup lemon juice with 1/4 cup sugar and heating it with an egg yolk until thick. Let it cool before using.
• Poppy seeds: While poppy seeds give these cookies their signature look and slight crunch, you can leave them out if you don’t have any. The cookies will still taste great, just without the speckled appearance.
• Fresh lemon juice and zest: Fresh is best here – you’ll need about 2-3 lemons total for this recipe. Bottled lemon juice can work in a pinch, but you’ll lose some of that fresh, bright flavor that makes these cookies special.
• Butter: Stick with real butter for this recipe rather than margarine. The butter is key to getting that soft, melt-in-your-mouth texture that makes these cookies taste like the real deal.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these cookies is skipping the step of freezing the lemon curd, which will cause it to leak out during baking and create a mess – make sure those portions are completely solid before wrapping them in dough.

Another common error is not sealing the dough properly around the curd filling, so take your time pinching the edges together and checking for any gaps before flattening the cookies.

Overbaking is easy to do since these cookies should look slightly underdone when you pull them out – they’ll continue cooking as they cool on the baking sheet, so remove them right when the edges just start to turn golden.

Finally, don’t brush the glaze on warm cookies or it will soak in and disappear instead of creating that signature glossy coating, so be patient and wait until they’re completely cooled.

What to Serve With Lemon Poppy Seed Cookies?

These cookies are perfect with a hot cup of tea or coffee for an afternoon pick-me-up. I love serving them alongside a scoop of vanilla ice cream or whipped cream for dessert, since the bright lemon flavor pairs really nicely with something creamy and mild. They’re also great on a dessert platter with fresh berries like strawberries or blueberries, which complement the citrus notes. If you’re putting together a brunch spread, these cookies work wonderfully next to fruit salad and yogurt parfaits.

Storage Instructions

Store: Keep these lemon poppy seed cookies in an airtight container at room temperature for up to 3 days. If you’ve already added the lemon glaze, I’d recommend storing them in the fridge instead so the topping stays fresh and doesn’t get too runny.

Freeze: These cookies freeze really well! I like to freeze them without the glaze for best results. Just stack them between sheets of parchment paper in a freezer-safe container and they’ll keep for up to 2 months. You can add the glaze after thawing.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. If you stored them in the fridge with the glaze, just take them out about 10 minutes before eating so they’re not too cold and the flavors really shine through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 30-36 g
• Fat: 140-155 g
• Carbohydrates: 370-410 g

Ingredients

For the filling:

• 3/4 cup lemon curd (I use Dickinson’s for a thick, tart consistency)

For the dough:

• 8 tbsp butter (room temperature, about 70°F)
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• 1.5 tbsp lemon juice
• 1.5 tsp lemon flavoring (I prefer Watkins lemon extract for a more natural taste)
• 1/2 tbsp lemon zest (finely grated, avoiding the bitter white pith)
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp poppy seeds

For the glaze:

• 5 tbsp powdered sugar (sifted to remove lumps)
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 2 tbsp butter
• 1/2 tsp poppy seeds
• pinch of salt

Step 1: Prepare the Lemon Curd Centers

• 3/4 cup lemon curd

Spoon 8 portions of lemon curd onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Freeze for 1-2 hours until solid—this prevents the curd from leaking out during baking and gives you a defined filling center.

While the curd freezes, you’ll have time to prepare all your other ingredients.

Step 2: Prepare Mise en Place and Preheat

• 2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 1/2 tbsp lemon zest
• 1.5 tbsp lemon juice

While the curd freezes, preheat your oven to 350°F and prepare your dry ingredients: whisk together the flour, baking powder, salt, and 1 tablespoon poppy seeds in a small bowl and set aside.

Finely zest the lemon (avoiding the white pith) and juice it to get your 1.5 tablespoons lemon juice.

Have all ingredients measured and ready before you start mixing the dough—this ensures smooth, efficient mixing and prevents overmixing.

Step 3: Cream Butter and Sugars, Then Build the Dough

• 8 tbsp butter
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• 1.5 tsp lemon flavoring
• dry ingredient mixture from Step 2

In a mixing bowl, cream together the room-temperature butter, powdered sugar, and sugar until light and fluffy, about 2-3 minutes.

Add the egg, egg yolk, lemon juice, lemon extract, and lemon zest from Step 2, beating until well combined.

Gently fold in the dry ingredient mixture from Step 2 until just combined—don’t overmix, as this keeps the cookies tender.

The dough should come together quickly and be slightly sticky but workable.

Step 4: Shape Cookies Around Frozen Curd

• dough from Step 3
• frozen lemon curd from Step 1

Divide the dough from Step 3 into 8 equal portions and gently flatten each into a thin disk about 1/4 inch thick.

Place a frozen lemon curd center from Step 1 in the middle of each disk, then wrap the dough around it and gently flatten the whole cookie to about 1/2 inch thickness.

I like to use my palms to flatten them evenly, rotating the cookie as I press—this creates uniform baking and prevents lumps of dough.

Space them 2 inches apart on a parchment-lined baking sheet.

Step 5: Bake the Cookies

Bake the cookies at 350°F for 12-13 minutes, until the edges are set and just lightly golden but the centers still look slightly underbaked.

The cookies will continue to cook slightly after removal and should have a soft, tender crumb.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 6: Make and Apply the Lemon Poppy Glaze

• 2 tbsp butter
• 5 tbsp powdered sugar
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp poppy seeds
• pinch of salt
• cooled cookies from Step 5

While the cookies cool, make the glaze: melt the 2 tablespoons butter in a small saucepan over medium heat, then add the sifted powdered sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest.

Stir constantly until the mixture simmers and becomes smooth, about 2-3 minutes.

Remove from heat and stir in the 1/2 teaspoon poppy seeds and pinch of salt.

Once the cookies have cooled completely, use a pastry brush or the back of a spoon to brush or drizzle the warm glaze generously over each cookie.

I find that applying the glaze while it’s still warm gives the best coverage and shine—let the glaze set for 15-20 minutes before serving.

Homemade Crumbl Lemon Poppy Seed Cookies

Delicious Homemade Crumbl Lemon Poppy Seed Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 cookies

Calories: 2950

Ingredients Method

Ingredients

  

For the filling::

• 3/4 cup lemon curd (I use Dickinson's for a thick, tart consistency)

For the dough::

• 8 tbsp butter (room temperature, about 70°F)
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• 1.5 tbsp lemon juice
• 1.5 tsp lemon flavoring (I prefer Watkins lemon extract for a more natural taste)
• 1/2 tbsp lemon zest (finely grated, avoiding the bitter white pith)
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp poppy seeds

For the glaze::

• 5 tbsp powdered sugar (sifted to remove lumps)
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 2 tbsp butter
• 1/2 tsp poppy seeds
• pinch of salt

Method

 

1. Spoon 8 portions of lemon curd onto a parchment-lined baking sheet, spacing them about 2 inches apart. Freeze for 1-2 hours until solid—this prevents the curd from leaking out during baking and gives you a defined filling center. While the curd freezes, you'll have time to prepare all your other ingredients.
2. While the curd freezes, preheat your oven to 350°F and prepare your dry ingredients: whisk together the flour, baking powder, salt, and 1 tablespoon poppy seeds in a small bowl and set aside. Finely zest the lemon (avoiding the white pith) and juice it to get your 1.5 tablespoons lemon juice. Have all ingredients measured and ready before you start mixing the dough—this ensures smooth, efficient mixing and prevents overmixing.
3. In a mixing bowl, cream together the room-temperature butter, powdered sugar, and sugar until light and fluffy, about 2-3 minutes. Add the egg, egg yolk, lemon juice, lemon extract, and lemon zest from Step 2, beating until well combined. Gently fold in the dry ingredient mixture from Step 2 until just combined—don't overmix, as this keeps the cookies tender. The dough should come together quickly and be slightly sticky but workable.
4. Divide the dough from Step 3 into 8 equal portions and gently flatten each into a thin disk about 1/4 inch thick. Place a frozen lemon curd center from Step 1 in the middle of each disk, then wrap the dough around it and gently flatten the whole cookie to about 1/2 inch thickness. I like to use my palms to flatten them evenly, rotating the cookie as I press—this creates uniform baking and prevents lumps of dough. Space them 2 inches apart on a parchment-lined baking sheet.
5. Bake the cookies at 350°F for 12-13 minutes, until the edges are set and just lightly golden but the centers still look slightly underbaked. The cookies will continue to cook slightly after removal and should have a soft, tender crumb. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
6. While the cookies cool, make the glaze: melt the 2 tablespoons butter in a small saucepan over medium heat, then add the sifted powdered sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest. Stir constantly until the mixture simmers and becomes smooth, about 2-3 minutes. Remove from heat and stir in the 1/2 teaspoon poppy seeds and pinch of salt. Once the cookies have cooled completely, use a pastry brush or the back of a spoon to brush or drizzle the warm glaze generously over each cookie. I find that applying the glaze while it's still warm gives the best coverage and shine—let the glaze set for 15-20 minutes before serving.