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Perfect Brown Butter Lemon Poppy Seed Sandwich Cookies

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These brown butter lemon poppy seed sandwich cookies combine a nutty, caramel-like brown butter flavor with bright lemon zest and a creamy lemon glaze, creating a delightful treat with a subtle crunch from poppy seeds. Easy to make and perfect for gifting or any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 cups (180g) powdered sugar
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp lemon zest (freshly grated)
  • 3 tbsp lemon juice (freshly squeezed)
  • 2 tbsp poppy seeds
  • 1 tsp vanilla extract
  • 2 tbsp light cream or milk

Instructions

  1. Brown the Butter: In a heavy skillet, melt 1 cup (227g) unsalted butter over medium heat. Stir occasionally until the butter foams and then browns, releasing a nutty aroma and turning golden brown with tiny brown flecks (about 5-7 minutes). Remove from heat and let cool slightly (about 10 minutes) until warm but not hot.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp poppy seeds.
  3. Cream Butter and Sugar: In another bowl, combine the cooled brown butter with 3/4 cup (150g) granulated sugar. Use an electric mixer or whisk until smooth. Add 1 tsp vanilla extract and 2 tbsp lemon zest, mixing to combine.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture. Stir or mix on low speed until just combined. If dough feels too wet, sprinkle in a little more flour (1 tbsp at a time).
  5. Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut Cookies: On a lightly floured surface, roll dough to about 1/4 inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out shapes. Place cookies 1 inch (2.5 cm) apart on prepared sheets.
  8. Bake: Bake for 12-15 minutes until edges are lightly golden and centers set. Rotate baking sheets halfway through baking.
  9. Cool: Allow cookies to cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Make the Lemon Glaze: In a small bowl, whisk together 1 1/2 cups (180g) powdered sugar, 3 tbsp fresh lemon juice, and 2 tbsp cream or milk. Adjust consistency by adding more powdered sugar or lemon juice as needed.
  11. Assemble Cookies: Spread about 1 tsp of lemon glaze on the flat side of one cookie, then sandwich with another cookie. Press gently to spread the filling evenly.

Notes

Watch the butter closely when browning to avoid burning. Chill the dough well to prevent spreading. Toast poppy seeds lightly for extra flavor. Dough can be refrigerated up to 24 hours before baking. Store cookies in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze up to 2 months. Bring refrigerated or frozen cookies to room temperature before serving or warm gently in a 300°F oven for 5 minutes.

Nutrition

Keywords: brown butter cookies, lemon poppy seed cookies, sandwich cookies, homemade treats, easy cookie recipe, lemon glaze, poppy seeds, baking

Find it online: https://twinkletaste.com/perfect-brown-butter-lemon-poppy-seed-sandwich-cookies-recipe-easy-homemade-treats/