Chocolate Lemon Poppy Seed Sandwich Cookies
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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!
If you love sandwich cookies, try some of my other all time faves like my Homemade Vanilla Oreos, Strawberry Lemonade Sandwich Cookies, or my Peanut Butter Chocolate Chip Sandwich Cookies.
Table of Contents
These lemon sandwich cookies combine a light and crispy lemon poppy seed cookie with a rich chocolate filling. This strikes the perfect balance of sweet and indulgent. I've always been a huge fan of chocolate and lemon together. While everyone always combines chocolate and orange, chocolate and lemon is very similar but so much better in my opinion!
These lemon poppy seed cookies are a fun and different way to enjoy this classic flavor. If you are a fan of Oreos, then this is like Oreo's sophisticated older sister who is just chic AF. I'm kinda obsessed with these lemon poppy seed cookies and I won't be making just regular lemon poppy seed cookies ever again. Because, if I can add chocolate to anything and make it better, then I'm all in!
Why You'll Love This Recipe
Seasonal: Citrus season is here! If you have lemons that you want to use for simple sandwich cookies, then these lemon sandwich cookies are just what you’re looking for. I use fresh lemons in these easy lemon sandwich cookies for a light and zesty cookie.
Buttery & Sweet: These simple sandwich cookies are made with an easy shortbread cookie base that uses both lemon zest and a tiny bit of lemon juice. I also add poppy seeds to these easy lemon sandwich cookies for some added health benefits!
Chocolate: 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! The light and zesty lemon flavor pairs so well with rich and creamy chocolate.
Ingredients
- Butter: I use Organic Valley Salted Butter. If you want to use unsalted that's okay, just add 1/2 teaspoon of salt to the dough. Be sure to use a high quality butter for this recipe as shortbreads are heavily butter based, so the butter really matters.
- Powdered Sugar: You'll need powdered sugar for the cookies and filling. I always use powdered sugar in my shortbreads as I think it creates a more delicate crumb than cane sugar. I use Wholesome Organic Powdered Sugar.
- Lemon: You'll need a fresh lemon.
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Poppy Seeds: I'm using Simply Organic Organic Poppy Seeds.
- Dutch Cocoa Powder: I use my favorite NuNaturals Organic Dutch Cocoa Powder in this recipe. While you could use natural if you prefer, I don't think it will have the same rich, sweet flavor as natural cocoa powder isn't as sweet.
- Milk: I use Organic Valley Grassmilk in the filling to make it really smooth and creamy. You can use any kind of milk you like, or even water.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: You'll need a stand mixer for this recipe.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies.
- Piping Bag: You'll need a large piping bag to pipe the filling. This part is optional, if you want to skip piping them you can just spoon filling onto the cookies or use a butter knife. You'll have a more rustic look, but these lemon poppy seed cookies will still taste delicious!
- Decorating Tip: I use Ateco Tip #864 to pipe the filling onto the cookies. This gives them their pretty shape and finish. This is totally optional though. If you don't want to use this, just skip it. You can just cut a hole in your piping bag and pipe without a tip.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and lemon juice. 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 ¾-inch in diameter.
Step 3
Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
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.
Step 5
Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
Baker's Tips
- 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: 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 cocoa in their cookies.
- Allow Cookies to Cool: Allow cookies to cool completely before filling 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 fridge or freezer to speed up cooling, but don’t fill them while they are still warm.
- Store Properly: 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.
FAQ's
Yes, you can. Just add ¼ teaspoon fine sea salt per each ½ cup of butter.
Yes, just replace the cocoa powder with powdered sugar and add 1 teaspoon of vanilla extract for vanilla filling.
No, you do not need to use a piping bag and tip. They won't look like the photographs without these tools, but if you don't mind, then you can use a zip bag in a pinch for piping. Or you can even just spoon a dollop of filling onto each cookie as well for a more rustic look.
Craving More?
Chocolate Lemon Poppy Seed Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons lemon juice
- 255 grams all purpose flour
- zest of 1 lemon
- 10 grams poppy seeds
Filling
- 425 grams powdered sugar (sifted)
- 43 grams Dutch cocoa powder (sifted)
- 1 cup salted butter (softened)
- 2 to 3 tablespoons milk
Instructions
- 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 juice. 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 ¾-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.
Notes
Nutrition
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