Lemon Poppy Seed Sandwich Cookies: the most addicting lemon cookie I’ve ever had, period!

Lemon Poppy Seed Sandwich Cookies: the most addicting lemon cookie I've ever had, period!

We made it to Boston! It’s been a wonderful few days filled with activities. For those of you just catching up- I’ve moved to Boston! Alex is doing research here for the summer, and he will return to Michigan in August.

My mom insists that I have to clarify this from my last post: we are staying together and doing long-distance, not going our separate ways. So, in case you were wondering, that’s the 411.

We got in late on Friday and got mostly unpacked. Saturday morning we woke up and drove around metro Boston to get Alex’s bearings straight. We had a great dinner at home with my mom and step dad, then went into Boston for a night out. I got reacquainted with old friends, and it was so great to see familiar faces. 

Lemon Poppy Seed Sandwich Cookies: the most addicting lemon cookie I've ever had, period!

Sunday I made these orange sticky buns for Mum. As she saw me putting them in the oven, she went “so do you put the cinnamon on after they bake?” I said, “What?”

“I mean, where’s the cinnamon?”
“Mom, I told you these were orange sticky buns.”
“I know, but I figured orange would be in addition to the cinnamon. Cinnamon and brown sugar is my favorite.”
“Uhm, that would be gross. And these are going to be awesome without cinnamon!”
“Well, we’ll see. Cinnamon is my absolute favorite.”

Luckily her thoughts on orange sticky buns changed as soon as she bit into one. She and my grandmother agreed that they were wonderfully spring-y and delicious. Mum even ate two 🙂

After that, we went to the beach with my dad and other grandmother. Dad brought sandwiches and he and Alex threw the football around while my grandmother and I laid in the sun (or, she under the umbrella and me in the sun).

That night, Mum, stepdad, Alex, and I had a picnic at one of my favorite places in Boston. After eating, we tossed a frisbee and made our way through the grounds to a chicken farm on the far side of the property. It was absolutely beautiful, and a perfect way to end our weekend.

The last two days have been filled with me trying to catch up on Broma. And, have you noticed my new site design? So THIS happened! I got hooked up with an amazing designer, Jennifer of Earl Grey Creative. She’s an absolute doll to work with, and if you’re looking to do a redesign any time soon, I highly recommend her! The turnaround was quick and she made herself available whenever I had questions or comments. Seriously, people, bookmark Jenn.

Well that’s all I have for today. I’ll see you all on Friday! XO.

PS- make these cookies! I can’t stop eating them. I bet you won’t be able to, too. Which is kind of a bad thing, but also kind of a wonderful thing.

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Lemon Poppy Seed Sandwich Cookies

Lemon Poppy Seed Sandwich Cookies: the most addicting lemon cookie I've ever had, period!
  • Author: Sarah Fennel
  • Prep Time: 30 mins
  • Cook Time: 8 mins
  • Total Time: 38 mins
  • Yield: 20 sandwich cookies 1x


For the cookies

  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 1 egg, room temperature
  • 1 tablespoon lemon extract
  • 2 teaspoons vanilla extract
  • 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 1/4 cups flour
  • 1/2 cup cornmeal

For the lemon buttercream frosting

  • 1/2 cup butter, room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • 1 teaspoon lemon extract
  • 1 1/2 cups powdered sugar


  1. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or silicon baking mats. Set aside.
  2. In a standing mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add in egg and beat on medium speed until combined. Add in lemon extract, vanilla extract, baking powder, salt, and poppy seeds and beat until combined. Remove from mixer and fold in flour and cornmeal.
  3. Roll tablespoons of dough into balls and place on cookie sheets at least 1.5″ apart. You should have at least 40 dough balls total. Use the back of a cup or flat surface to push the ball into a circular disk (you may have to dust with flour to keep it from sticking to the dough balls). Bake for 8 minutes, then remove immediately from oven and allow to cool on a cooling rack.
  4. While the cookies are cooling, make the frosting. Beat the butter until light and fluffy, then add the salt, lemon juice, lemon zest, and lemon extract, beating until combined. Slowly add the powdered sugar and beat for an additional minute.
  5. Place frosting into a piping bag fitted with a small star tip. If you’d like, you can place a small stripe of yellow gel food coloring in the bag for a pop of color. Frost 1/2 the cookies, then sandwich them together with the remaining 1/2 of cookies. Devour.





These definitely put me in the mood for spring! I bet these are addicting, they look great 🙂

Sarah | Broma Bakery

Thank you Kimberly! So addicting.

Kelly - Life Made Sweeter

Love these cookies! Lemon treats are my favorite! Yay, so glad to hear your move went well! The new site design looks gorgeous!

Sarah | Broma Bakery

Thank you so much Kelly! Glad you enjoy the design 🙂


wow these look and sound amazing


I am SOOO behind on blog reading, but YAY for a successful move and for having ALL THE FUN in my favorite city!! I’m actually going to be there june 5-9 for a science conference if you’re around and have time to get together for some eating! (No pressure if not, though.) These cookies look like sunshine to me..and I love that.

Sarah | Broma Bakery

OOOH LET’S DO IT I’LL BE AROUND! I’ll email ya 🙂


Hi Sarah!

I love this recipe and I tried it early this morning, but my cookies came out a little lumpy.
Do you know if there’s a reason why this can happen?

Sarah | Broma Bakery

Hi Nicole! Sorry to hear that. Did you cream the butter and sugar well? This will make the dough airy, allowing the flour and cornmeal to better combine. Making sure the dough is well mixed is my best bet for why the cookies were lumpy. You can also try letting them chill in the fridge for 30 minutes before baking- this will further allow the dough to relax and come together! Hope this helps and happy baking 🙂

Gail Peterson

Making some treats for my dear nieces wedding. Could these cookies be made ahead and frozen? Frosted on the day of the wedding? She loves tiny treats.

Sarah | Broma Bakery

I’ve never frozen cookies, so I can’t say for sure. I would do some research online!

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