Oh hello boys and girls! I am pah-rity dang excited about today’s cookie situation. Like for real for real. NO, no one ACTUALLY likes Lemonheads. I get it. But don’t let their small interference in today’s recipe to distract you from the finished product. The Lemonheads in this recipe are important. Let me explain. OBVIOUSLY they are lemon flavored. So the lemony-ness of these cookies comes mostly from the candy….and a little lemon zest. Yes, I fully understand that there are artificial flavors involved that typically wouldn’t be my first choice, but we’re making cookies, not cauliflower, so let’s all just look beyond that. The other thing the candies do, is create the most perfect chewy texture. THE.MOST.PERFECT. You HAVE to crush up the cookies properly, however. The inspiration for today’s recipe actually comes from my Online Bakery Cookie Challenge. I ordered a box of cookies from a bakery called Ruby Snap. They were good! Included in the box was a Lemonhead cookie that had so much potential (in my opinion) BUT the candies were barely crushed, so in every bite of this, otherwise fantastic, cookie you’d get a pretty large piece of Lemonhead candy, and I didn’t like it one bit. Like I said, the candies themselves are subpar (sorry), and the texture shift from the hard candy inside a soft cookie just didn’t work. So, obviously, I had to take matters into my own hands, and I am SO glad I did because these are pretty fantastic. The crushed up candy adds lemon sweetness, but also creates this amazing caramelization on the bottom of the cookie that creates a fantastic texture. And really isn’t anything with a glaze better? Yes. The dough is gloriously easy. The hardest part is crushing the candy. Which isn’t hard at all. And, like I said make sure to get a good crush. Some will be dust, some will be tiny pieces. I did it with a rolling pin and a zip-top bag. You could also use your food processor or blender. Also, you will need to chill the dough. I really love the thickness of these cookies….not too thick, but not thin. The chilling helps with the height. I also definitely recommend using parchment paper on your light colored baking sheet. You will want to use a lighter colored sheet, so the cookies don’t brown too much on the bottom. With the crushed candies inside the dough, they could easily get too brown. You might notice the amount of flour in these is a little more than you would expect. That’s because of the sugar content in the cookie…the more sugar, the more spreading, so you need that extra flour to give the cookie structure. And like I said, the glaze is really simple and not only makes them pretty, but adds to the texture. I really do just love these so much!
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1 cup powdered sugar 2 tablespoons water or milk
If you plan on freezing these cookies, do so before you glaze them. The glaze can get sticky if frozen and thawed. TIP: If the cookies are misshapen when they come out of the oven, use your spatula immediately to form the cookies back into perfect circles. These cookies bake up very evenly, but if a Lemonhead bit melts at the edge of the cookie, no problem, just reshape it slightly with your spatula AS SOON as they come out of then oven, when they are most malleable.
