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Lemon Poppy Seed Flowers
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1 cup sugar

1 cup Land O Lakes® Butter, softened

1 teaspoon freshly grated lemon zest

1 large Land O Lakes® Egg

2 tablespoons poppy seed

2 tablespoons lemon juice

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt


2 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

1 tablespoon lemon juice

1 tablespoon milk

1 teaspoon vanilla

How to make

  1. STEP 1

    Combine sugar, butter and lemon zest bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, poppy seeds, lemon juice and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

  2. STEP 2

    Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.

  3. STEP 3

    Heat oven to 375°F. 

  4. STEP 4

    Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.

  5. STEP 5

    Combine all filling ingredients in small bowl. Beat at low speed until well mixed. Beat at medium speed, scraping bowl often, until light and fluffy. For each sandwich cookie, spread 1 teaspoon filling onto bottom of cookie. Top with second cookie; press together slightly. Repeat with remaining frosting and cookies.

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