Lemon Poppy Sandwich Cookies

Grain-Free Lemon Poppy Sandwich Cookies

Grain-Free, Gluten-Free, Nut-Free

Print Recipe

We really thought our Grain-Free Ultimate Cookie Mix couldn't get any better... then we somehow proved ourselves wrong! Our sweet and toasty cookie mix is brightened with a bit of lemon, complemented by crunchy poppy seeds, and filled with tangy cream cheese filling. These easy peasy lemon squeezy cookies only need a few ingredients to bring your summer citrus dessert game to the next level! Perfect for an afternoon picnic or a party. Everyone will love these not-too-sweet snacks - not only because they're grain-free, but because they're truly delicious!

Ingredients

• 1 bag Otto’s Naturals Grain-Free Ultimate Cookie Mix
• 1 egg
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 1 Tablespoon lemon zest
• 3 Tablespoons lemon juice
• 1 Tablespoon poppy seeds

Cream Cheese Filling

• ½ cup butter, softened
• 8 oz. cream cheese, softened
• 2 teaspoons lemon juice
• 1 cup powdered sugar
  

Instructions

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper. 
2. Add cookie mix to a bowl and stir in the vanilla, egg, and butter until smooth. Add the lemon zest, lemon juice, and poppy seeds. Stir to combine. 
3. Chill the dough in the fridge for 30-60 minutes. If you want flatter cookies, chill for 30 minutes. If you want puffy cookies, chill for 60 minutes. 
4. Take tablespoon size scoops of the dough and roll them into balls. Place the cookie dough balls evenly spread apart on the baking sheets. They will spread when baking.
5. Bake for 10-12 min, until the edges of the cookies begin to golden. Cool for 10 minutes on the cookie trays before transferring the cookies to a cooling rack. Cool completely before assembling the sandwiches.
6. To make the cream cheese filling, combine the cream cheese and butter in a mixing bowl. Beat until the butter and cream cheese are light colored and fluffy, about 3-5 minutes. Add the lemon juice and powdered sugar. Cream until smooth. 
7. Use a piping bag to pipe frosting onto the bottom side of one cookie. Sandwich another cookie on top. Repeat until you have used all the frosting.