This lemon poppy seed inspired CRUMBL cookie is filled with a tangy and sweet lemon curd, then glazed with the tastiest butter lemon poppy seed glaze. This recipe is definitely a keeper.
Scale toservings (original: 8)
Ingredients
1.0 Stick
Butter
0.5 c
Powdered Sugar
0.3333333333333333 c
White Sugar
Eggs
⚠️ 1 egg yolk
1.0 tbsp
Lemon Juice
1.0 tsp
lemon flavoring
0.5 tbsp
Lemons
2.0 c
All Purpose Flour
0.5 tsp
Baking Powder
0.25 tsp
Salt
1.0 tbsp
poppy seeds
0.5 c
Lemons
0.25 c
Powdered Sugar
1.0 tbsp
Lemon Juice
0.5 tsp
Lemons
2.0 tbsp
Butter
0.5 tsp
poppy seeds
Instructions
1.Scoop out 8 tbsp of lemon curd and place it on a parchement or plastic-lined baking sheet or plate, gently spread to about 1/4 inch in thickness, and freeze for 1-2 hours or until solid.
2.Preheat the oven to 350F/180C then line a baking sheet with parchement paper then set aside.
3.Cream the butter, granulated sugar, and powder sugar until smooth and creamy. Add in the egg, egg yolk, lemon juice, lemon extract, and lemon zest and mix until combined.
4.Fold in the flour, salt, baking powder, and poppy seeds until the flour mixture disappears.
5.Scoop out the cookie dough, and flatten it between the palm of your hands. Place 1 tbsp worth of frozen lemon curd in the center and gently fold the cookie dough over it. Roll the dough in between the palm of your hand, and flatten it gently to about 1/2 an inch in thickness.
6.Place the cookie dough on the prepared baking sheet and bake in the preheated oven for 12-13 minutes. Let the cookies cool down fully on the baking sheet. Don't worry if the cookies look underbaked, they will continue to bake as they cool.
7.Over medium heat, melt the butter, lemon juice, powdered sugar, and lemon zest in a small saucepan, stirring constantly until it comes to simmer. Remove from the heat and mix in the poppy seeds.
8.Brush the glaze over the lemon cookies, let it set for a few minutes then enjoy!
