Thick, chewy cookies with crisp edges stuffed with tart lemon curd and rolled in sweet, subtly crispy poppyseeds.
Once again, I am inspired by a trending cookie. And once again, I’ve yet to try said cookie! But the image is enough to get my wheels a ‘turnin’. If you are looking for a copycat recipe, I couldn’t tell you how these match up, but I can tell you this recipe makes a wonderfully lemony cookie with crisp edges and soft middles, stuffed with sharp lemon curd.
P.S. if you are interested in a copycat crumbl cookie check out these by lifestyleofafoodie (she’s got a few others too!).
Lemons: You’ll want lemons that aren’t covered in any wax or chemicals, if they are non-organic rub them under running water to remove anything on the skin. Two large lemons will yield enough zest or 3 smaller ones.
Flour: I used KAF AP flour here which has a higher protein content. If you use a brand with a slightly lower content, the cookies may be more tender and spread a bit more (might not be a bad thing but watch out for the curd seeping out!)
Butter: Unsalted and at room temperature. If you are using salted butter, omit the salt in the recipe or add just a pinch. The butter should not be overly melty when making the dough.
Egg: I have not attempted this recipe egg-free.
Lemon Curd: You want to use a really good curd here as it’s the stand out part of this cookie. If you aren’t making your own, buy a really good quality curd that you know tastes good.
Poppy Seeds: There are a few different types of poppy seeds but the ones that are blue/black (almost grayish in color) are the best for sweet applications. If you see little brown bits in the can they will taste a bit bitter so get a brand that doesn’t have those.
This recipe is based on my lemon sugar cookie recipe but I make the dough a little differently: I melt the butter and make the dough the night before. It isn’t necessary to do this but I find that a dough left to rest will intensify in flavor – exactly what I want for this cookie which is designed to be very lemony.
So, the butter is melted then the sugars, vanilla and salt are stirred in and lastly the flour and baking soda. This also makes it easy for those who don’t have a mixer for creaming.
Once the dough comes together like in the photo below, I’ll put it in an airtight container (or wrap it in plastic wrap) and leave it in the fridge overnight or at least for 2-4 hours. When it’s time to shape and bake the cookies you’ll want it to soften a bit, to make it scoop-able so take it out of the fridge 30 minutes before (or more if you’ve left it overnight).
The other thing you’ll want to do before you begin shaping and baking is to dollop the curd onto some parchment paper and freeze it. You want it frozen solid before beginning otherwise you’ll have a mess on your hands when you try to shape the cookies. I like to freeze it for two hours before.
Prepare two cookie sheets with parchment paper and preheat the oven.
Once the cookie dough is softened, use a 1.5 tablespoon ice cream scoop or a measuring spoon to portion it into 3 tablespoons (one for the top half one for the bottom).
Then flatten out one of the halves with your thumbs and place a lemon curd dollop in it. The other half will go on top – it’s okay to leave a little lemon curd peeking out on the top (but not the sides or it will burst out). Seal the bottom and sides of the cookie dough.
If you can, work near the freezer. The curd will thaw quickly so by the time you are halfway through (less if you are working slowly and carefully) it will become messy and difficult to deal with.
Lastly you’ll roll the tops of the cookies in the poppy seeds. If the seeds aren’t sticking it’s likely because the dough got dry/hard but you can just gently roll it into the palm of your hand to warm it up and then try dipping it in the bowl of poppy seeds again.
Then bake! These are best cool so don’t chocolate chip cookie them and eat them right off the pan (hot curd is not appealing to me)
Yes! Here’s a few other curds that I think would work well:
You can make your dough and lemon curd (if you are using homemade curd, I hope you are) ahead of time by a a day for the dough and up to a week for the curd.
An airtight container will keep them for a good 3 days I’d say.
I may be biased but I used and think this lemon curd is the absolute best. There’s a ton of step-by-step photos in the bars recipe (you’ll only need the curd) and I spent about a year tweaking it until I decided it couldn’t be better.
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