Lemon Poppy Linzer Cookies with Raspberry Filling
Valentine’s day, Christmas, Easter, or whatever holiday you’re celebrating, these lemon poppy Linzer cookies need to be on the menu! They look super impressive but easy to make, and they taste like Pop-Tarts! I know that’s such a strange comparison, but it’s true! And if you don’t like Pop-Tarts, well…I cannot wait to make these cookies with a heart cutout and a strawberry filling for Valentine’s day. I won’t stop there either; I plan to make these with a lemon custard filling this summer. It’s such a diverse cookie recipe! It took me a few attempts to get this recipe just right, but on the tenth batch, I got it! Now, this recipe is a fools proof one, so don’t worry about going through any trial and errors as I did! Apparently, really cold butter doesn’t work for these. If you’re planning to make these, take the butter out of the refrigerator right now! I made these cookies with gluten-free flour and with regular flour. The gluten-free flour took about a minute longer to cook, but both made a delicious cookie. When I used vegan butter, they were a tad softer, but still worked! I thought I’d share those swaps just in case you’re planning to make these cookies. These cookies have zero eggs in them, so making them vegan would be a super simple swap. If you don’t like raspberry jam, use any flavor jam you want! Don’t like jam at all? Try filling these cookies with Nutella…wait, I need to do that ASAP!! If you do plan to use Nutella, leave out the lemon juice and add vanilla. I’m not sure lemon and Nutella would be a great match? But then again, some people eat pickles and peanut butter together. The raspberry and lemon combo were born to be together. These sweet Linzer cookies hold up perfectly outside of the refrigerator for about a week! We finished our last one last night. I ordered the stainless steel round biscuit cutters on Amazon. They come in five sizes, so you could also make mini versions of these! I am going to make Valentine’s day ones small. I think they’ll be so cute when they are bite-size. They were the perfect addition to my Christmas dessert boxes I put together.
Lemon Poppy Linzer Cookies
- 1 Cup Unsalted Butter at Room Temperature or earth balance vegan butter
- 1 Cup Powdered Sugar add more if batter is too soft
- 2 Tbsp Lemon Juice
- 1/2 Tsp Almond Extract
- 1/4 Tsp Salt
- 2 1/2 Cups All-Purpose Flour or gluten-free flour
- 3 Tbsps Poppy Seeds optional
Filling + Topping!
- 1/2 Cup Rasberry Jelly or any filling
- 1 Tsp Lemon Juice
- 1/2 Cup Powdered Sugar
Lemon Poppy Linzer Cookies
Preheat Oven to 370 degrees
Add the room temperature butter, powdered sugar, lemon juice, and almond extract to an electric mixer on medium speed. Mix together until smooth.
Sift the flour and slowly add it to the mixer with the salt on a very low speed. Mix in poppy seeds.
Scoop the dough out of the mixer and place it onto a floured surface. Roll out the dough with a rolling pin until 3/4 a cm thick.
Use the biscut cutter to cut out an even amount, but add in the extra cutout for the other half.
Transfer to a non-stick or parchment lined baking sheet
Bake 6 to 7 minutes. Do not let them brown and allow them to sit on the pan for about five minutes before transfering them to the cooling rack.
Mix the lemon juice and raspberry jelly together for the filling.
Once the cookies are completely cooled, add one tbsp of jelly filling to the center of the bottom cookie (but leave 3/4 cm around the edges uncovered or itll pour over) and add the cutout cookie layer on top.
Sprinkle with powdered sugar.
I cannot wait to hear how these cookies turn out for you! I may have to make the Nutella ones with a speck of gold dust for NYE today! 😋 I hope you all have a wonderful NYE!
Questions for you!
- What flavor filling would you do?
- Have you ever made Linzer cookies before?
- What is your favorite holiday to bake for?