These buttery, light and sweet lemon cookies are filled with poppy seeds and sandwiched together with a rich chocolate buttercream for a chocolate and citrus sandwich cookie that you won’t be able to get enough of!
Why You’ll Love This Recipe
Citrus season is here! If you have lemons that you want to use for simple sandwich cookies, then these easy lemon sandwich cookies are just what you’re looking for. I created a recipe for Chocolate Lemon Poppy Seed Sandwich Cookies that I’m sure you will love!
These simple sandwich cookies are made with an easy shortbread cookie that uses both lemon zest and organic lemon flavor. I also add poppy seeds to these easy lemon sandwich cookies. And the best part is these are filled with a chocolate buttercream filling.
So many people make orange and chocolate desserts, but not many make lemon and chocolate. It’s one of the combos that is seriously underrated, but so incredibly good! It’s one of my favorite combos, so if you like this recipe make sure to check out some of my other chocolate and lemon desserts like Lemon Frosted Chocolate Cookies, Lemon Zest Chocolate Chip Cookies, and Chocolate Lemon Cupcakes!
Tips for Making the Best Chocolate Lemon Poppy Seed Sandwich Cookies
Use Soft Butter
This is crucial for this type of shortbread cookie. I like to leave butter out on the counter overnight, so it comes to room temperature naturally. If you must microwave it, do not do more than 10 seconds per ½ cup. If you have to do multiple intervals, then that is better than longer amounts as this will prevent it from melting in certain areas. But, letting it soften naturally is really the best!
Sift Powdered Sugar & Cocoa
Make sure to sift powdered sugar and cocoa before using. Powdered sugar and cocoa can both clump very easily. So, sifting it is crucial for a smooth and silky texture that is needed for baked goods. No one wants a clump of sugar or cooca in their cookies.
Allow Cookies to Cool
Allow cookies to cool completely before fililng them. I know it’s hard to wait, but if the cookies are at all warm, it will melt the buttercream. If you are in a huge hurry, place the cookies in the frige or freezer to speed up cooling, but don’t fill them while they are still warm.
Make sure to store in a cool dry place, as shortbreads are best stored this way to keep their buttery and crisp texture. You can also store in the fridge if need be.
Ingredients I used to make this recipe for Chocolate Lemon Poppy Seed Sandwich Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Lemon Poppy Seed Sandwich CookiesDifficulty: Easy
Try these Chocolate Lemon Poppy Seed Sandwich Cookies. These simple sandwich cookies are easy lemon sandwich cookies that you can make anytime of year!
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
2 teaspoons organic lemon flavor
255 grams (2 cups) organic all purpose flour
10 grams (1 tablespoon) organic poppy seeds
425 grams (3 cups) organic powdered sugar, sifted
43 grams organic Dutch cocoa powder, sifted
1 cup (226 grams) organic salted butter, softened
2 to 3 tablespoons organic milk
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and lemon flavor. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour and poppy seeds into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 3/4-inch in diameter.
- Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder, butter, and milk and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
- Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
- Store in a cool dry place, or in an airtight container for up to 7 days.
- Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.
- High Altitude – Bake at 350°F for 12 minutes or until golden brown.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!