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lemon poppy seed, lemon linzer cookies, shortbread cookies, vegan, dairy-free, lemon shortbread cookies, baking, jam, raspberry, jelly

Lemon Poppy Linzer Cookies

Course Dessert
Keyword linzer, cookies, lemon, poppy, austria, shortbread, cookie recipe
Servings 24 Cookies
Author Taralynn


  • 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

  1. Preheat Oven to 370 degrees

  2. Add the room temperature butter, powdered sugar, lemon juice, and almond extract to an electric mixer on medium speed. Mix together until smooth.

  3. Sift the flour and slowly add it to the mixer with the salt on a very low speed. Mix in poppy seeds.

  4. 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.

  5. Use the biscut cutter to cut out an even amount, but add in the extra cutout for the other half.

  6. Transfer to a non-stick or parchment lined baking sheet

  7. 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.

  8. Mix the lemon juice and raspberry jelly together for the filling.

  9. 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.