Lemon Poppy Seed Cheesecake Muffins are a sweet edible memory. Fluffy lemon poppy seed muffins stuffed with cream cheese and covered in a crumble topping.

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When I think of lemon poppy seed muffins, those tiny bagged ones I used to sometimes have in my school lunches come to mind. They were deliciously sweet and tart morsels of childhood joy.

Fast forward to college and my next memory of lemon poppy seed is a sliced loaf with a cream cheese layer in the middle from one of the cafes on campus. Although I later discovered it was orange and lemon, the combination of lemon, poppy seed, and cream cheese stuck in my brain.

Since then, I have made several variations of the two memories: glazed lemon poppy seed cookies and also lemon poppy seed cheesecake thumbprints, lemon poppy seed madeleines perfect for serving with tea, glazed lemon poppy seed bread (like loaves of the mini muffins), and a slightly different Meyer lemon poppy seed pound cake,

Since I clearly can’t get enough, I finally combined the recipe for glazed lemon poppy seed bread with cream cheese. And to make it ever more special, I added a crumble topping. Which resulted in these fluffy lemon poppy seed muffins filled with sweet cream cheese finished with a sweet crumbly topping. They are like little bites of dreamy food memories.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Key Lime Curd Mousse from A Kitchen Hoor’s Adventures
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime

LEMON POPPY SEED CHEESECAKE MUFFINS

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Yield: 1 dozen Prep Time: 35 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 oz. cream cheese-room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

TOPPING

• 1 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 6 Tbsp unsalted butter, melted

MUFFINS

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup milk, room temperature
• 1 lemon, juiced and zested
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1 Tbsp poppy seeds

Directions

1. Preheat oven to 375 degrees. Line a 12 cavity cupcake pan with paper liners; set aside.
2. In a small bowl, stir together the dry topping ingredients. Add melted butter and mix with a fork until coarse crumbs form; set aside.
3. In a medium bowl, blend together the filling ingredients until smooth; set aside.
4. In a second medium bowl, whisk together the flour, baking powder and salt; set aside.
5. In a large bowl mix oil and sugar for about 2 minutes at high speed. Add eggs and beat until just incorporated. Then mix in the milk, lemon zest, lemon juice, vanilla and lemon extract for 2 more minutes. Slowly stir in the dry ingredients, and then fold in the poppy seeds until evenly distributed.
6. Place 1 heaping tablespoon of muffin mixture in each cup. Drop 1 heaping teaspoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to 3/4 full.
7. Generously top each muffin with streusel crumbs.
8. Bake 25-30 minutes, or until the tops are golden brown and the center has set.
9. Allow to cool 5 minutes before removing to a wire rack to cool completely.

Source: Adapted from my Glazed Lemon Poppy Seed Bread and OMG Chocolate Desserts.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

These madeleines are little bites of lemon poppy seed sunshine. Complete with a lemon glaze.

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For my second #SpringSweetsWeek recipe I made these lemon poppy seed madeleines. Lemon poppy seed cake always  reminds me of spring and these taste like that in mini form.

These fancy little gems are actually quite easy to made so long as you have the unitasking pan in which to bake them. I have an inordinate amount of unique baking pans taking up storage in our kitchen cabinets, but I love them too much to part with them. 

But I digress. The creation of these was made possible by the use of Adams Extract twice as strong vanilla extract, lemon extract, and the Deiss Kitchenware citrus zester. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Wednesday #SpringSweetsWeek Recipes

• Blueberry Rhubarb Quick Bread by Palatable Pastime
• Bunny Carrot Cakes by Simply Inspired Meals
• Cake Batter Milkshakes by Kate’s Recipe Box
• Carrot Cake Bread by A Day in the Life on the Farm
• Carrot Cake Cinnamon Rolls with Cream Cheese Icing by Strawberry Blondie Kitchen
• Chocolate Raspberry Mocha Cupcakes by Hezzi-D’s Books and Cooks
• Coffee Banana Breakfast Smoothie by Shockingly Delicious
• Coffee Brownies by Cindy’s Recipes and Writings
• Coffee Chip No Churn Ice Cream by A Savory Feast
• Easy Lemon Cake Mix Cookies by Books n’ Cooks
• Fairy Cakes by That Recipe
• Gluten Free Pecan Shortbread Bars by Frugal & Fit
• Lemon Cupcakes with Raspberry Buttercream by Sweet Beginnings
• Lemon Poppy Seed Loaf by Blogghetti
• Lemon Poppy Seed Madeleines by The Spiffy Cookie
• Lemon Raspberry Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mini Funfetti Cheesecakes by Cheese Curd In Paradise
• Mocha Cake by Fresh April Flours
• Mocha Mint Chocolate Cream Puffs by Jolene’s Recipe Journal
• Spring Toffee Crack by Jen Around the World

One year ago: Black Pepper Parmesan Biscuits

Two years ago: BBQ Hand Pies with Beer Cheese Dip

Four years ago: Boozy Apple Cinnamon Bread Pudding

Five years ago: Dark Chocolate Peanut Butter Cup Cake

Six years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Seven years ago: Creamy Tomato Tortellini Soup

Nine years ago: Banana Pecan Waffles

LEMON POPPY SEED MADELEINES

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Yield: 1 dozen Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MADELEINES

• 5 Tbsp unsalted butter, melted and cooled
• 1 egg, room temperature
• 1/3 cup sugar
• 2 tsp poppy seeds
• 1 tsp fresh lemon juice
• 1 tsp fresh lemon zest
• 1/2 tsp Adams Extract twice as strong vanilla extract
• 1/4 tsp Adams Extract lemon extract
• Pinch salt
• 1/2 cup all-purpose flour

GLAZE

• 1/4-1/2 cups powdered sugar, sifted
• 2 tsp fresh lemon juice

Directions

1. Preheat oven to 375 degrees. Butter and flour a 12-cavity madeleine pan, set aside.
2. In a medium bowl, beat egg and sugar. Add poppy seeds, lemon juice and zest, vanilla, lemon extract, and salt. Mix in flour until just blended.
3. Pour the butter in a steady stream while the mixture is beating on low. Be sure to scrape the side so everything is combined.
4. Pour batter equally into each cavity of the prepared pan. Bake for 10-12 minutes, or until the edges are golden.
5. Pop madeleines out of pan once removed from oven, and allow to cool completely.
6. To make the lemon glaze, in a small bowl, whisk together powdered sugar and lemon juice. The mixture should be thick but pourable (add more juice/sugar if too thick/thin).
7. Drizzle over cooled cookies and let harden, about 15 minutes, before serving.

Source: Adapted slightly from my Lemon Lavender Madeleines and Meyer Lemon Poppy Seed Pound Cake.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

If sunshine could come in cookie form, these lemon poppy seed cheesecake thumbprints would be it. Perfectly soft lemon poppy seed cookies filled with lemon curd.

I’M ALIVE!! My apologies for the abrupt radio (blog) silence with the turning of the new year but I was feeling a bit overwhelmed with life between traveling for the holidays, work, and planning something called a wedding(!!!). Due to feeling spread too thin I needed a few weeks to decompress and allow the creative juices to start flowing again since I have had zero recipe inspiration – until now!

And let me just say, I’m coming back on fire! I had several people sample these cookies and they all but nearly bowed down after the first bite. I take the back, one of them actually did. Bob even broke his wedding diet to try one after hearing his coworkers rave reviews and proceeded to save 3 to freeze to enjoy later.

These cheesecake cookies are adapted from a previously popular cookie that I made, so I knew they were off to a good start. But then I added lemon zest and poppy seeds to the dough and a dollop of lemon curd post-baking and that sent them over the edge – in a good way. And with all the dreary cold weather we’ve been having it was about time we had some sunshine in our lives, even if only in cookie form.

P.S. I’m also super excited to be back in action because I bought myself a Christmas present – a new Canon T6i! Significant upgrade from my T3. Not to mention that the buttons on my T3 were defunk for quite awhile now so it’s great to have a fully functioning camera back in my hands!

Four years ago: Superbowl XLVIII Recipe Roundup

Six years ago: Nutella Smoothie

Seven years ago: Buffalo Chicken Nachos

LEMON POPPY SEED CHEESECAKE THUMBPRINTS

Makes approximately 3 dozen

Ingredients:

1 cup unsalted butter, room temperature

4 oz. cream cheese, room temperature

1-1/2 cups plus 2 Tbsp sugar

1 egg + 1 egg yolk, room temperature

Zest from 1 lemon

1 tsp vanilla extract

1 tsp lemon extract

2 Tbsp 2% milk

2/3 tsp salt

3 cups all-purpose flour

2-1/4 tsp baking powder

1 Tbsp poppy seeds

1 cup lemon curd

Directions:

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order until fully incorporated (except lemon curd). Shape dough into walnut-sized balls (I used my medium cookie scoop). Cover and chill dough in refrigerator for one hour.
2. Preheat oven to 375 degrees. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8 minutes.
3. Using the back of a spoon or your thumb, gently push a crevasse into the center of each cookie immediately after removing from oven. (Be careful not to push all the way through the cookie.) Let cool slightly before transferring to wire rack.
4. Once completely cool, spoon a teaspoon of lemon curd into the center of each cookie.

Source: Adapted slightly from my Raspberry Hugs Cheesecake Blossoms.

I don’t normally praise recipes as being the best, but this is seriously the best glazed lemon poppy seed bread ever! Pucker up and get in the kitchen now!

Remember the meyer lemon poppy seed pound cake recipe I shared with you? Just go ahead and forgot I ever mentioned it because THIS is the lemon bread/cake you need in your life!

While the meyer lemon pound cake was good, it just wasn’t mind blowing. This bread however definitely left me dumbfounded as I watched half a loaf disappear right before my eyes – and my eyes were the only ones on it! Once other eyes caught sight, it didn’t stand a chance. Moist, lemony, and perfectly glazed with what must be crack.

The same thing happened when I made them into lemon poppy seed cheesecake muffins with a crumble topping. This is definitely my go-to lemon poppy seed bread/muffin recipe now.

In other fun news, my friend Stephanie is visiting this weekend and we are going all out! Brunch, wine tour, 2-day concert with Weezer/Atlas Genius/Saint Motel/Pop Etc/Joywave and many more, and MLS soccer w/ $1 beer and brats are just the highlights.

I have only seen her once since our sad departure in Memphis and that was last summer so we have to make up for lost time! Consequently, my pants are not going to start fitting better just yet. It’s a sign of having too much fun.

One year ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Two years ago: Birthday Cake S’mores Cookies

Three years ago: Corn Chowder with Zucchini and Orzo

GLAZED LEMON POPPY SEED BREAD

Makes 2 large or 6 small loaves

Ingredients:

BREAD

3 cups all-purpose flour

1/2 tsp salt

1-1/2 tsp baking powder

3 eggs

1 cup + 1 Tbsp cooking oil

2-1/4 cups sugar

1 cup milk

1 lemon, juiced and zested

2 Tbsp poppy seeds

1-1/2 tsp vanilla extract

1-1/2 tsp butter extract (or melted butter)

GLAZE

1/4 cup lemon juice

3/4 cup sugar

1/2 tsp lemon extract

1/2 tsp vanilla extract

1/2 tsp butter extract (or melted butter)

Directions:

1. Preheat oven to 325 degrees. Grease and flour 2 large loaf pans or 6 small loaf pans (I did one large and 3 small). Set aside.
2. In a large bowl, mix all of the ingredients together until blended. Pour into prepared baking pans. Bake for 60-70 minutes for large pans and 30-40 for smaller pans. Remove from oven and allow to cool on a wire rack placed over a cookie sheet while you prepare the glaze.
3. Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves.
4. Remove bread from pans and using a tooth pick poke holes all over. Pour glaze over the bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Source: Adapted slightly from The Girl Who Ate Everything.

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This sweet Meyer lemon poppy seed pound cake is made with Greek yogurt and topped with a sweet and tangy lemon glaze. The perfect way to transition from winter into spring.

Before spring takes a firm grip I had to get in one more Meyer lemon recipe. (Of course you could easily make this with regular lemons too.) This pound cake is a bit different than your normal pound cake because it’s made with some Greek yogurt in place of some of the butter, but you would never notice if I hadn’t mentioned it. Sweeten the deal, literally, by brushing the cake with lemon syrup after it’s baked, letting it seep in. THen top it off with a lemon glaze.

As a side note, why is it that every time I go to type “poppy” my fingers go on autopilot and write “popper”? Strange how your brain can be thinking one thing and your body does not follow suit. Another example is yesterday when I was trying to get the attention of one labmate and yet managed to call her by another labmate’s name despite the fact that I was looking right at her. Oh silly brain, you make me carry around blenders to the gym and type/say the wrong things. Good thing it doesn’t make me substitute sugar for salt. How awful would that be?

One year ago: Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Two years ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Four years ago: Guiltless Cajun Chicken Alfredo

MEYER LEMON POPPY SEED POUND CAKE

Makes 1 loaf

Ingredients:

POUND CAKE

1-1/2 cups cake flour

1 tsp baking powder

1/2 tsp salt

1/4 cup poppy seeds

10 Tbsp (1-1/4 sticks) unsalted butter, melted

1/3 cup plain Greek yogurt (I used 4% Chobani)

1 cup sugar

4 eggs, room temperature

2 Meyer lemons, zested and juice from 1 (save the other for the glaze)

1-1/2 tsp vanilla extract

LEMON SYRUP

2 Meyer lemons, juiced

1/4 cup sugar

GLAZE

1/2-3/4 cups confectioners’ sugar, sifted

1 Meyer lemon, juiced (reserved from loaf)

Directions:

1. Preheat the oven to 350 degrees. Grease bottom and sides of a 9 x 5-inch loaf pan, dust with flour, and tap out excess.
2. In medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir 1 tablespoon of the flour mixture and poppy seeds together; set aside.
3. In a large bowl using a hand or stand mixer, beat together the melted butter and yogurt until blended. Add sugar and beat until light, about 2 minutes. Add eggs one at a time, beating in between each until just incorporated. Stir in lemon zest, juice, and vanilla.
4. Add flour mixture in three portions, whisking gently after each addition until just combined. Fold in poppy seeds and pour into prepared baking pan.
5. Bake for 15 minutes, reduce oven temperature to 325 degrees and bake for 35 minutes more, rotating halfway through, or until golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove and place on wire rack.
6. While the loaf is cooling in the pan, make the lemon syrup. In a small saucepan over medium heat, stir together the lemon juice and sugar until the sugar is completely dissolved. Continue to cook for 3 more minutes. Remove from the heat; set aside.
7. Once the loaf has been placed on the wire rack, use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides with the lemon syrup. Let it soak into the cake and brush again. Let the cake cool completely.
8. To make the lemon glaze, in a small bowl, whisk together confectioners’ sugar and lemon juice. The mixture should be thick but pourable (add more juice/sugar if too thick/thin). Pour the lemon glaze over the top of the cooled loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Source: Adapted from Sweet Pea’s Kitchen.

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This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.

The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.

One year ago: Birthday Cake S’mores Cookies

Two years ago: Corn Chowder with Zucchini and Orzo

ALMOND-POPPY SEED POUND CAKE WITH LEMON NEUFCHATEL

Serves 8

Ingredients:

CAKE

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

1-1/2 cups granulated sugar

3 large eggs, room temperature

1-1/2 cups sifted cake flour

1 tsp almond extract

2 Tbsp + 1 tsp poppy seeds

GLAZE

1 cup confectioners sugar

3 Tbsp freshly squeeze lemon juice

LEMON NEUFCHATEL

8 oz. Neufchâtel or cream cheese, room temperature

2 Tbsp confectioners sugar

1 tsp finely grated lemon zest

1/2 Tbsp freshly squeezed lemon juice

Directions:

1. For the cake: Preheat the oven to 350 degrees. Grease and lightly flour an 8-1/2 x 4-1/2-inch” loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on low speed for 1 minute. Slowly add the granulated sugar, and continue to mix until light and fluffy, about 5 minutes. Add 1 egg, and when it is completely incorporated, add one-third of the flour. Mix for 30 seconds. Repeat with the remaining eggs and flour. Add the almond extract and the poppy seeds, and mix for 30 seconds more, until evenly distributed. Transfer the batter to the prepared loaf pan.
3. Bake for 35 minutes. Then rotate the pan and continue to bake for another 35-40 minutes, until a toothpick inserted in one of the cracks has a trace of crumb. Removed the cake from the oven, set the pan on a wire rack, and let it cool for 10 minutes.
4. For the glaze: In a small bowl, whisk together the glaze ingredients until smooth.
5. Run a thin metal spatula or knife around the edges of the cake to loosen it from the pan, and place a wire rack or a plate on top. Carefully invert the cake onto the rack and lift off the loaf pan. Set another wire rack on the bottom of the cake, and turn it right side up. Set the rack over a parchment-lined baking sheet (or silicone baking mat), and drizzle lemon glaze over the top of the warm cake. Using a rubber spatula, smooth the glaze around the sides of the cake. Scrape any glaze that has dripped onto the parchment and drizzle back onto the cake. Allow the cake to cool completely before slicing, about 2 hours.
6. For the lemon neufchâtel: Combine the Neufchâtel, confectioners’ sugar, lemon zest, and lemon juice in a small bowl, and blend well with a rubber spatula or spoon. Use at room temperature. (Cover and refrigerate any unused portion for up to 1 week.)
7. To assemble: Cut the cake into 1/2-inch thick slices. Spread the Lemon Neufchâtel between 2 slices, forming a cake sandwich.

Source: Emeril’s Kicked-Up Sandwiches

These no-chill glazed lemon poppy seed pudding cookies are like chewy lemony bites of glazed lemon poppy seed bread.

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Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

What I made for Lemon Week:

• Gluten-Free Lemon Almond Cake
• Glazed Lemon Poppy Seed Pudding Cookies
• Rosemary Watermelon Lemonade

Look I made cookies that do not contain peanut butter! It’s border-line insanity, but this girl also loves fruit almost as much as peanut butter. Even though lemon isn’t the first fruit I think of, it seemed like the right thing to do for a nice refreshing warm-weather cookie.

These cookies could stand by themselves with their lemon flavor, but the glaze makes them extra lemony. So if you want more of a subtle lemon poppy seed cookie you can skip the glaze. Either way they are very soft and moist, almost as if you were eating little drops of lemon poppy seed bread. Want more lemon poppy seed cookie ideas? Try my madeleines or thumb print cookies.

Along with all the lemon recipes below, there’s a #LemonWeek giveaway located at the bottom of this post!

Wednesday #LemonWeek Recipes

• Lemon Curd Layer Cake by Fresh April Flours
• Lemon Poke Cake by Blogghetti
• Lemonade Cake by Hezzi-D’s Books and Cooks
• Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
• Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
• Chicken Costoletta by Cheese Curd In Paradise
• Lemon Lush by Devour Dinner
• Lemon Cheesecake Bars by Best Cookie Recipes
• Lemon Pudding Cake by The Freshman Cook
• Lemon Cheesecake Bombs by Simply Inspired Meals
• One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
• Lemon Loaf Cake by A Day In The Life On The Farm
• Lemon Blueberry Crumb Bars by An Affair From The Heart
• Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
• Lemon Sorbet by Jen Around The World
• Lemon Blueberry Waffles by Lemon Blossoms
• Lemon White Chocolate Chip Cookies by Home Cooked Harvest
• Lemon Rosemary Marmalade by That Recipe
• Lemon Crepes by The Redhead Baker
• Glazed Lemon Bundt Cake by Jonesin’ For A Taste
• Lemon Coriander Soup by Magical Ingredients

Post updated 5/2322, photo above is the original.

One year ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust

GLAZED LEMON POPPY SEED PUDDING COOKIES

Print

Yield: 2 dozen Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1 cup butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup white sugar
• 1-3.4 oz. package instant lemon pudding mix
• 2-1/4 cups flour
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• Zest of 2 lemons
• 1-1/2 Tbsp poppy seeds

GLAZE

• 4 tsp fresh lemon juice
• 1-1/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon baking mats.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in lemon zest and poppy seeds.
4. Using a medium cookie scoop, place golf ball sized dough balls 2 inches apart on the prepared baking sheet. Bake at 350 degrees for 8-10 minutes, or until the edges just begin to turn golden. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack to cool completely.
5. For the glaze, in a small bowl whisk together powdered sugar and lemon juice. Add more sugar or lemon juice if needed. Drizzle over each cooled cookie and let sit until icing has set.

Source: Cookies adapted from The Girl Who Ate Everything. Icing adapted from Two Peas and Their Pod.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

• Extra Virgin Olive Oil
• Roasted Walnut Oil
• Regenerative Sunflower Oil
• 4oz Vanilla Paste
• Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.