Gluten Free Lemon Poppy Seed Sandwich Cookies

I can't stop with the lemon and poppy seed combo.

Here's another treat made from a doctored gluten free cake mix.

I came across a recipe on the Betty Crocker website for making cookies using their gluten free cake mix. I had to try it.

I added a nice punch of lemon zest and a sprinkling of poppy seeds.

The cookies turned out light and crisp and bursting with lemon flavor.

I turned these little cookies into sandwich cookies with a dollop of vanilla frosting in between. They're almost like lemon poppy seed Oreos.

GF Lemon Poppy Seed Sandwich Cookies

INGREDIENTS:

1 box Betty Crocker Gluten Free Vanilla Cake Mix

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

zest of 2 large lemons

1/2 Tbsp poppy seeds
For Frosting:

1/4 cup unsalted butter, softened

1/4 cup shortening

2 cups powdered sugar

1 tsp vanilla

1 tsp milk

DIRECTIONS:

1. Preheat oven to 350 degrees and line baking sheets (as many as you have) with parchment paper.

2. Beat 1/2 cup butter with a hand or stand mixer for 30 seconds.

3. Add cake mix and mix until combined.

4. Beat in egg, vanilla, lemon zest, and poppy seeds until well combined.

5. Scoop cookie dough by the teaspoon full and roll into a ball.

6. Place balls about an inch apart on cookie sheets and flatten a little with the back of your teaspoon measuring spoon.

7. Bake 7 or 8 minutes.

8. Cool on pan for 2 minutes. Then transfer to cooling rack and cool completely.

9. For frosting, beat 1/4 cup butter and 1/4 cup shortening with hand or stand mixer for 30 seconds.

10. Beat in 1 cup powdered sugar.

11. Beat in vanilla.

12. Beat in second cup of powdered sugar.

13. Beat in teaspoon of milk and scrape down bowl.

14. Beat for 3 minutes until light and fluffy.

15. Place a small dollop (about a teaspoon and a half) onto one cookie. Put another cookie on top and gently push together so frosting spreads evenly.