Cookies Desserts Recipes

Lemon Poppy Seed Shortbread Sandwich Cookies

June 15, 2022

These lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream are rich and buttery. Full of lemon zest, lemon juice, and poppy seeds. Rich shortbread cookies are sandwiched together with creamy lemon buttercream. These sandwich cookies are perfectly bite sized and require only 30 minutes of chill time.

Lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream
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Lemon Poppy Seed Shortbread Sandwich Cookies being cut out

Quick steps:

  • Cream butter for buttercream in a large bowl
  • Mix in powdered sugar, as needed
  • Thin with cream
  • Flavor buttercream with vanilla, lemon zest, and juice.
  • Store and chill
  • Preheat oven
  • Line baking trays with parchment
  • Cream butter and sugar
  • Add in whole egg, vanilla extract, fresh lemon juice, and fresh lemon zest
  • Combine dry ingredients in a small bowl and mix into the wet ingredients
  • Fold in poppy seeds
  • Knead and roll out
  • Cut with a cookie cutter
  • Transfer to a baking sheet, cover with plastic wrap, and chill
  • Bake
  • Cool completely
  • Sandwich together with frosting

TOOLS I USED FOR THIS SHORTBREAD RECIPE:

  • Progressive International Biscuit Cutter Set of 7 – I love these as they are not sharp on your hands when pressing down, they are plastic so they will not rust, and they stack neatly inside each other. I like these for a decorative edge.
  • USA Pan Half Sheet Pan – my go-to cookie sheets, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Plastic Bench Scraper – I use my plastic dough scrapper all the time, it is perfect for scrapping cookie dough out of a round mixing bowl
Lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream stacked with fresh lemons

If you like these lemon poppy seed shortbread cookies, you’ll love these other easy recipes…

Lemon Poppy Seed Streusel Muffins

Lemon Shortbread Cookies

Shortbread Sandwich Cookies with Chocolate Ganache Filling

Lemon Poppy Seed Sugar Cookies

Funfetti Shortbread Sandwich Cookies

Grocery List for the lemon poppy seed cookies:

  • All-purpose flour
  • Baking Powder
  • Baking Soda
  • Cream of Tartar
  • Salt
  • Unsalted Butter, softened
  • Granulated sugar
  • Large egg, at room temperature
  • Vanilla Extract
  • Fresh lemon juice
  • Lemon zest
  • Poppy seeds
  • Confectioners’ sugar
  • Heavy cream
Lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream stacked on a cooling rack

Highlights:

  • Great buttery texture
  • Slightly crisp edges
  • Silky lemon buttercream
  • Vibrant lemon flavor
  • Bite sized
  • 30 minute chill time
  • Uses common pantry ingredients

Instructions:

For the lemon buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
  • With the mixer on low speed add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need it all. Mix in the lemon zest and zest.
  • If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. You can also use a tablespoon of milk. Pipe the frosting onto the cooled cookies or spread with a small icing spatula.

For the Shortbread Cookies:

  • Preheat oven to 350°F. Line baking sheets with parchment paper or a silicone mat and set aside.
  • In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside
  • In the bowl of a stand mixer fitted with a paddle attachment or using an electric mixer, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla and the egg. Scrape down the sides. Mix in the lemon juice and zest.
  • Add in the dry ingredients and mix on low until combined. Gently mix in the poppy seeds.
  • Transfer the dough out onto a clean surface, dusted with a little flour. Use a rolling pin to roll out to 1/2″ thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.*
  • Arrange the cookies on the prepared baking sheets, about 2″ apart. Chill for 30 minutes. Once chilled, remove from the fridge and bake at 350 for 4-6 minutes.* The center of the shortbread will still be soft to the touch. Allow to cool for 4-5 minutes on the baking sheets before transferring to a wire rack.
  • Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container in the fridge for 3-4 days.

Notes:

*It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll, you can also scoop this dough with a portion scoop. If it is easier, divide dough and work in two batches.

*Baking time is dependent on the size of the cookies, I would start with 4-6 minutes and increase baking time as needed.

*You could substitute lemon extract for the fresh lemon juice if needed, the flavor will be slightly different.

Lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream stacked, one with a bite taken out.

Lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream

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Course: Dessert
Keyword: Cookie Sandwiches, Cookies, Lemon, Shortbread
Prep Time: 25 minutes
Cook Time: 5 minutes
Chilling Time 30 minutes
Total Time: 1 hour 30 minutes
Servings: 15 Sandwiches
Calories: 291kcal
Author: The Hearty Life
Cost: $
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Equipment:

  • 2" round or fluted cookie cutter

Ingredients: 

For the Lemon Buttercream:

  • 1 cup Unsalted butter, softened
  • 1 tbsp Vanilla extract
  • 3 – 3 1/2 cups Powdered sugar
  • 2 tbsp Heavy cream
  • 2 tbsp Fresh lemon zest
  • 1 tbsp Fresh lemon juice

For the Shortbread Cookies:

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cups Granulated sugar
  • 1 Egg, at room temperature
  • 2 tsp Vanilla Extract
  • 1 1/2 tbsp Fresh lemon juice
  • 2 tbsp Fresh Lemon zest
  • 2 tbsp Poppy seeds

Instructions:

For the lemon buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
  • With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need it all. Mix in the lemon zest and zest.
  • If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. Spread or pipe the frosting onto the cooled cookies.

For the Shortbread Cookies:

  • Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  • In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla and the egg. Scrape down the sides. Mix in the lemon juice and zest.
  • Add in the dry ingredients and mix on low until combined. Gently mix in the poppy seeds.
  • Transfer the dough out onto a clean, lightly floured surface. Roll out to 1/2″ thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.*
  • Arrange the cookies on the prepared baking sheets, about 2″ apart. Chill for 30 minutes. Once chilled, remove from the fridge and bake at 350 for 4-6 minutes.* Allow to cool for 4-5 minutes on the baking sheets before transferring to a cooling rack.
  • Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container in the fridge for 3-4 days.

Notes:

*It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll, you can also scoop this dough with a portion scoop. 
 
*Baking time is dependent on the size of the cookies, I would start with 4-6 minutes and increase baking time as needed.

Nutrition:

Serving: 1 cookie | Sodium: 72 mg | Calcium: 14 mg | Vitamin C: 1 mg | Vitamin A: 613 IU | Sugar: 12 g | Fiber: 1 g | Potassium: 41 mg | Cholesterol: 62 mg | Calories: 291 kcal | Trans Fat: 1 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1 g | Saturated Fat: 12 g | Fat: 20 g | Protein: 2 g | Carbohydrates: 74 g | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Lemon Poppy Seed Shortbread Sandwich Cookies with Lemon Buttercream

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