Cookie butter has taken the world by storm. It’s a sweet spread that goes with pretty much anything, including pastries, breakfast food, and even fruit. New flavors are forever emerging, each more delicious than the last. However, a flavor I hadn’t seen yet was lemon poppyseed cookie butter.
Lemon and poppyseed together are an underrated combination. Lemon poppyseed muffins are one of the best breakfast foods out there, in my opinion, and when you make it into other desserts it’s perfection.
Making the homemade cookie butter is easy. The first step is crumbling up cookies, which can be homemade or from the store. Sugar cookies are a good replacement if you can’t find any lemon cookies and don’t have time to whip up a batch.
Although not every dorm will have a food processor, they are super cheap on Amazon and are really worth it if you’re serious about baking. Also, make sure you have a can opener ready to go. This homemade cookie butter recipe gets kind of tricky if you don’t have the right tools. If you do have them, crumble up those cookies and cookie butter on.
Lemon Poppyseed Cookie Butter
Ingredients
Instructions
Cook the sugar cookie dough according to packaged directions.
In a food processor, crumble the cookies until there are 2 cups worth.
In a saucepan, combine the butter, sweetened condensed milk, and evaporated milk until the butter has completely melted.
Remove from heat and add the lemon extract.
Add about half of the butter mixture to the cookie crumbs. Add butter mixture as needed until the dough just sticks together.
Add in the yellow food coloring to give it a lemon color. Don’t be afraid to use your hands to mix the color all the way through.
Add the poppyseeds, refrigerate for an hour before eating.
The best part about this kind of recipe is that when you’re over lemon poppyseed, you can make any other kind of homemade cookie butter you want by mixing in your flavorings of choice.