Looking for Valentine cookies shaped like hearts? This easy lemon poppyseed sandwich cookie recipe is just the thing. These heart-shaped lemon cookies are festive, simple to make, and absolutely delicious. The dough is soft and easy to work with, and the cookies are filled with a creamy lemon white chocolate ganache and finished with golden sparkling sugar. They’re cheerful, luscious, and — importantly — part of my contribution to Cookies for Kids’ Cancer.
These lemon poppyseed heart cookies are my entry for this year’s Cookies for Kids’ Cancer fundraiser.
I’m thrilled to participate in this Valentine’s event again. It’s the fifth year for the fundraiser and we’re working to make a real difference in the fight against pediatric cancer.
Cancer is the leading cause of disease-related death for children in the U.S. Right now there are roughly 40,000 U.S. children actively battling cancer.
The National Cancer Institute’s budget for childhood cancer research is less than 4%, which is one reason I’m involved with this campaign. With the pandemic ongoing, children continue to be diagnosed, so awareness and funding remain critical.
Please consider donating to Cookies for Kids’ Cancer to help fund pediatric cancer research.
Our goal is to raise at least $3,000. Three sponsors — OXO, Mediavine, and Dixie Crystals — have pledged matching donations through this campaign, up to $3,000 each. That means contributions are multiplied and have greater impact.
About these Valentine’s cookies: the dough uses butter and a little vegetable shortening to improve texture. While I usually avoid shortening, it really helps keep these cookies light and flaky rather than hard or crunchy — an ideal base for the creamy lemon ganache.
Sandwiching the cookies with a white chocolate lemon ganache delivers a bright, tart, and silky bite that contrasts beautifully with the delicate cookie.
Ingredients:
- Vegetable shortening
- Unsalted butter (room temperature)
- Light brown sugar
- Granulated sugar
- Salt
- Baking powder
- Vanilla extract
- Lemon zest
- Poppyseeds
- Egg
- Unbleached all-purpose flour
- Cornstarch
If you have a stand mixer the dough comes together quickly, but a hand mixer works fine for creaming the sugars and blending the ingredients.
Chill the dough
After mixing, divide the dough in half, shape each portion into a disc about 1/2″ thick, wrap in plastic, and refrigerate. Chilled dough is easier to roll and cut, but don’t let it become rock hard. Thirty minutes in the fridge is usually sufficient.
Chilled dough rolls and cuts much more cleanly.
You can refrigerate the dough overnight or for a few days; if you do, let it sit at room temperature for 10 minutes before rolling so it’s pliable.
Tips for rolling out Valentine’s cookies
Rolling the dough is where many bakers struggle. These tips will help:
- Work with one disc at a time and keep the other chilled. In warm or humid kitchens, consider cutting a disc in half and keeping the unused portion chilled.
- Use plenty of flour on the counter and rolling pin to prevent sticking. Roll quickly, turning the dough a quarter-turn after each roll. Add more flour under the dough if it sticks.
- Roll the dough to about 1/8″ thick. A ruler can help ensure consistent thickness.
Cutting heart-shaped cookies
- Use heart-shaped cutters in varying sizes, or any shape you like. For sandwich cookies, cut pairs of identical shapes so you have tops and bottoms.
- Transfer cut cookies directly to a parchment-lined or silicone-lined baking sheet. Gather scraps, re-roll to 1/8″ thickness, and cut more shapes. If scraps become too soft, chill them for 15 minutes before re-rolling.
Baking lemon heart cookies
These cookies bake quickly — typically 8–10 minutes depending on size.
Baking tips
- Bake until the edges are just lightly browned; the cookies should be a soft golden color.
- Let cookies rest on the sheet pan for 2–3 minutes after removing from the oven so they can set, then transfer to a wire rack to cool completely before filling.
The lemon white chocolate ganache is creamy, bright, and the perfect complement to the delicate cookie.
Lemon white chocolate ganache
Simple ingredients:
- White chocolate (melting discs or finely chopped white chocolate)
- Heavy cream (half-and-half works in a pinch)
- Lemon paste or concentrated lemon flavor
I used white chocolate melting discs, but chopped quality white chocolate works well too.
Melting white chocolate
- Melt the chocolate gently in a double boiler or in the microwave in short 20-second bursts, stirring between each interval to avoid burning.
- When the chocolate is smooth, whisk in the cream until fully incorporated, then stir in the lemon paste if using.
About lemon paste
Lemon paste is a concentrated, sweetened lemon flavor that blends smoothly into ganache. It adds a distinct lemon note without adding liquid that could cause the chocolate to seize.
Ganache options and notes
- Avoid using fresh lemon juice in place of lemon paste; the acidity can cause chocolate to curdle. Lemon zest can be used but will leave visible bits in the filling; add zest sparingly, tasting as you go.
- If you prefer no lemon, omit the lemon paste and enjoy a classic white chocolate ganache.
Ganache texture
Aim for a spreadable, slightly thick ganache — not runny, not rock-hard.
- After adding cream the ganache will be loose and will thicken as it cools. Spoon it when it’s thick and ropy but still spreadable. If it becomes too firm, warm briefly in the microwave in short bursts while stirring.
Decorating
The cookies are lovely plain, but if you have leftover ganache, drizzle it over the tops and sprinkle with yellow sparkling sugar or other sprinkles for extra sparkle. A little decoration brightens the presentation and highlights the lemon flavor.
These cookies are perfect for kids’ Valentine parties, to share with neighbors, or to tuck into a cookie jar for someone special.
Make a batch of lemon sandwich cookies and consider donating to Cookies for Kids’ Cancer — together our efforts have heart.
More Valentine cookies you might like:
- Hazelnut Shortbread Cookies with Raspberry Jam
- Chocolate Mint Meringue Kisses
- Salted Tahini Chocolate Chip Cookies
Big thanks to our sponsors
Thank you to everyone who has already donated. Please help us reach our goal so we can secure the full matching donations and make an even larger impact for pediatric cancer research.
Donate here today.
Lemon Poppyseed Heart Shaped Valentine Cookies
INGREDIENTS:
FOR THE LEMON POPPYSEED COOKIES
- ½ cup vegetable shortening
- 8 tablespoons unsalted butter at room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 lemons zested
- 2 teaspoons poppyseeds
- 1 large egg
- 2½ cups unbleached all purpose flour
- ½ cup cornstarch
FOR THE LEMON WHITE CHOCOLATE GANACHE:
- 10 ounces white chocolate melting discs preferably Ghirardelli, or finely chopped white chocolate
- ⅓ cup heavy cream
- 2 teaspoons lemon paste optional
TO DECORATE:
- leftover ganache
- yellow sparkling sugar or other sprinkles
DIRECTIONS:
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In a large bowl, beat the vegetable shortening and butter until creamy. Add both sugars, salt, baking powder, and vanilla; beat until blended. Add the egg and beat until light and fluffy.
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Mix in lemon zest and poppyseeds. In a separate bowl whisk together flour and cornstarch, then add to the wet mixture and stir until just combined.
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Divide dough, shape into discs about 3/4″ thick, wrap, and refrigerate 30 minutes. Preheat oven to 350°F and line a sheet pan.
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Roll one disc on a floured surface to 1/8″ thickness, cut shapes, and transfer to the prepared sheet. Bake 8–10 minutes until edges are just browned. Cool completely on a wire rack.
FOR THE LEMON WHITE CHOCOLATE GANACHE:
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Place white chocolate in a microwave-safe bowl and melt in 20-second increments, stirring between each, until smooth.
-
Whisk in the cream until smooth, then stir in lemon paste if using. Allow ganache to cool until spreadable but not runny; warm briefly if it becomes too firm.
ASSEMBLE:
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Turn one cookie upside down, spread a 1/4″ layer of ganache, top with a matching cookie, and press lightly so the filling spreads to the edges.
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Drizzle remaining ganache over tops, sprinkle with sparkling sugar, and let set. Refrigerate briefly if needed. Store cookies in an airtight container with parchment between layers.