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Almond Poppyseed Crumb Cake Cookies

30 min Prep Time
10 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: About 24 cookies

Servings: About 24 cookies

Ingredients

  • Almond Poppyseed Cookies:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon finely grated orange zest
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

  • Crumb Cake Crumble:

  • 1/2 cup all-purpose flour
  • 1/4 cup lightly packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, room temperature

  • Orange Icing:

  • 1 cup confectioner’s sugar
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon finely grated orange zest
  • 1/8 teaspoon fine sea salt
  • 1-2 tablespoons milk

Instructions

Step 1

For the Almond Poppyseed Cookies: Heat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Step 2

In a large mixing bowl, whisk together flour, poppyseeds, cornstarch, baking powder, salt, and baking soda. Set aside.

Step 3

In the bowl of electric stand mixer with paddle attachment, cream butter, sugar, and orange zest on medium-high until light and fluffy, about 3-4 minutes, pausing intermittently to scrape down the sides of the bowl. Add egg and extracts; mix well. Add dry ingredients and mix on low until combined. Set aside.

Step 4

For the Crumb Cake Crumble: In a medium-sized bowl, whisk together flour, sugars, and salt. Add butter and use fingers to rub butter into dry ingredients. Continue until mixture resembles wet sand, holding together when squeezed, with varying sizes of clumps and crumbles.

Step 5

Using hands, roll cookie dough into smooth 1.5-tablespoon balls. Place balls 2 inches apart on prepared baking sheets. Using your thumb, just slightly press down on the tops of each dough ball, making a small flat surface right at the top of each ball.

Step 6

Top each surface with 1 heaping teaspoon of crumble. Press and pack this on the cookie so that each cookie holds as much crumble as possible.

Step 7

Bake cookies, one sheet at a time, for 8-10 minutes or until cookies are set on the edges but centers still appear slightly doughy. Let cookies cool for 10 minutes on baking sheets before transferring to a wire rack to cool completely.

Step 8

For the Orange Icing: Whisk together confectioner’s sugar, melted butter, zest, salt, and 1 tablespoon milk. If icing is too thick to work with, add 1 teaspoon more of milk at a time until thick yet pourable consistency is achieved. Scrape icing into a plastic piping bag with the tip snipped off. Drizzle icing in zigzag pattern across cookies.