Lemon Poppy Seed Sandwich Cookies
Brighten up your dessert table with these irresistible Lemon Poppy Seed Sandwich Cookies—an elegant treat bursting with zesty citrus flavor and a delightful crunch of poppy seeds! These buttery, melt-in-your-mouth cookies are sandwiched together with a luscious lemon buttercream filling, striking the perfect balance between tangy and sweet. The dough is easy to prepare, featuring simple pantry staples with the fragrant addition of fresh lemon zest. Each cookie is delicately crisp around the edges and soft in the center, providing the ideal texture for their creamy lemon filling. Perfect for afternoon tea, special occasions, or simply indulging your sweet tooth, these sandwich cookies are as versatile as they are delicious. For a picture-perfect finish, sprinkle them with powdered sugar and serve fresh or store in the fridge for even longer-lasting enjoyment. Keywords: Lemon Poppy Seed Cookies, sandwich cookies, lemon dessert recipe, easy cookie recipes, buttercream filling.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 0.75 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1.5 tablespoons poppy seeds
- 0.25 teaspoon salt
- 1 cup powdered sugar (for filling)
- 0.25 cup unsalted butter, softened (for filling)
- 2 tablespoons lemon juice
- 0.5 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the lemon zest and vanilla extract to the butter-sugar mixture, ensuring well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Stir in the poppy seeds evenly throughout the dough.
Roll out the dough onto a floured surface to about 1/4-inch thickness. Use a small round cookie cutter (about 2 inches in diameter) to cut out cookies and place them on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
While the cookies cool, make the filling: In a medium bowl, beat the softened butter, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
Once the cookies are cool, spread about 1 teaspoon of the filling onto the flat side of half of the cookies.
Top each filled cookie with another cookie, flat side down, gently pressing them together to form sandwiches.
Optional: Dust the finished sandwich cookies with powdered sugar for a decorative touch before serving.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 153.3 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 481.3 g | 175% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 274.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
