This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
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.
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.
Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or silicon baking mats. Set aside.
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.
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.
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.
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.