Linzer cookies have a certain charm—those delicate cutouts, the dusting of powdered sugar, and the sweet jam center. But what if we gave them a citrusy twist? Enter Easy Lemon Poppy Seed Linzer Cookies. These beauties take everything you love about the classic Linzer cookie and brighten it up with zesty lemon and nutty poppy seeds. They’re like little rays of sunshine in cookie form.

The first time I made these, it was for a springtime tea party. The lemon aroma filled the kitchen, and the poppy seeds added just the right touch of nuttiness. When my guests took a bite, they couldn’t stop raving. Now, these cookies have become a must-bake for every special occasion—and even just because days.

Whether you’re hosting a gathering or looking to elevate your cookie game, these Lemon Poppy Seed Linzer Cookies are sure to impress. Let’s get baking!

These Easy Lemon Poppy Seed Linzer Cookies are a delightful twist on the traditional Austrian treat. A buttery, zesty cookie dough speckled with poppy seeds is rolled out, cut into shapes, and sandwiched around a tangy lemon curd filling. Finished with a dusting of powdered sugar, these cookies are as elegant as they are delicious.

The recipe is straightforward, using simple ingredients to create bakery-worthy cookies that are perfect for any occasion. With their bright flavor and beautiful presentation, these Linzer cookies are a showstopper.

Exciting Story

The first time I served these cookies, they were part of a dessert spread for my best friend’s baby shower. The theme was “Little Ray of Sunshine,” and these cookies fit perfectly. As people took their first bite, I heard a chorus of “Mmm” and “Wow, these are amazing!” They’ve since become my go-to cookie for celebrations, bringing smiles and sweet memories every time.

Why These Easy Lemon Poppy Seed Linzer Cookies

What Makes It Special

• Bright and Zesty: Lemon adds a refreshing twist to the classic Linzer cookie.
• Nutty and Crunchy: Poppy seeds provide a delightful texture and flavor.
• Beautiful Presentation: The cutouts and powdered sugar make these cookies a feast for the eyes.
• Perfect for Any Occasion: Great for holidays, tea parties, or as an edible gift.

What You Need for Easy Lemon Poppy Seed Linzer Cookies

For the Cookie Dough:

• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp poppy seeds

For the Filling:

• 1/2 cup lemon curd (store-bought or homemade)

For Garnish:

• Powdered sugar, for dusting

How to Make Easy Lemon Poppy Seed Linzer Cookies

1. Make the Dough: In a medium bowl, whisk together the flour, cornstarch, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until combined. Gradually add the dry ingredients, mixing until just incorporated. Stir in the poppy seeds.
2. Chill the Dough: Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
3. Roll and Cut the Cookies: Preheat your oven to 350°F. Line baking sheets with parchment paper. Roll out one disc of dough on a lightly floured surface to about 1/8-inch thickness. Use a round or fluted cookie cutter to cut out shapes, and use a smaller cutter to create cutouts in half of the cookies. Repeat with the second disc of dough.
4. Bake the Cookies: Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. Assemble the Cookies: Spread about 1 teaspoon of lemon curd onto the flat side of each solid cookie. Top with a cutout cookie, pressing gently to adhere.
6. Dust and Serve: Dust the assembled cookies with powdered sugar. Serve immediately or store in an airtight container for up to 5 days.

Tips for Easy Lemon Poppy Seed Linzer Cookies

• Use a microplane to finely zest the lemon for maximum flavor.
• Chill the dough well to make it easier to roll and cut.
• For a cleaner look, dust the top cookies with powdered sugar before assembling.

Substitutions and Variations

• Swap lemon curd for raspberry or apricot jam for a fruity twist.
• Use lime juice and zest for a tropical variation.
• Add a pinch of cardamom or nutmeg to the dough for extra warmth.

Make a Healthier Version

• Use whole wheat pastry flour for a nuttier flavor and added fiber.
• Replace some of the butter with unsweetened applesauce to reduce fat.
• Use a low-sugar lemon curd or homemade curd with less sugar.

Closing for Easy Lemon Poppy Seed Linzer Cookies

And there you have it! These Easy Lemon Poppy Seed Linzer Cookies are a delightful combination of bright flavors and stunning presentation. Perfect for sharing, gifting, or indulging, they’re sure to brighten any occasion. Don’t forget to share your creations and explore our other cookie recipes for more inspiration. Happy baking!

Frequently Asked Questions for Easy Lemon Poppy Seed Linzer Cookies

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 1 month. Let it soften slightly before rolling.

What if I don’t have lemon curd?
Use your favorite jam or preserves as a substitute, or make a quick lemon filling with lemon juice, sugar, and cornstarch.

Can I freeze the assembled cookies?
It’s best to freeze the unassembled cookies. Once filled, the lemon curd may affect the texture during freezing.

How do I prevent the dough from sticking?
Roll the dough between two sheets of parchment paper or lightly flour your surface and rolling pin.

Can I use a different shape for the cutouts?
Absolutely! Hearts, stars, or any small cutter will work beautifully.

What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

How do I make homemade lemon curd?
Cook lemon juice, zest, sugar, eggs, and butter over low heat until thickened, then strain and cool.

Can I use store-bought lemon curd?
Yes! High-quality store-bought curd works perfectly.

What if my cookies spread too much?
Chill the cut cookies on the baking sheet for 10 minutes before baking.

Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend as a substitute.

What other fillings can I use?
Try Nutella, dulce de leche, or a cream cheese frosting for variety.

Do these cookies travel well?
Yes, they’re sturdy and hold up well for gifting or bringing to events.

Easy Lemon Poppy Seed Linzer Cookies

Recipe by CutsfoodCourse: Cake, Dessert, Occasions, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookie Dough:

• 2 1/2 cups all-purpose flour

• 1/4 cup cornstarch

• 1/2 tsp salt

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1 tbsp poppy seeds

• For the Filling:

• 1/2 cup lemon curd (store-bought or homemade)

• For Garnish:

• Powdered sugar, for dusting

Directions

• Make the Dough: In a medium bowl, whisk together the flour, cornstarch, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until combined. Gradually add the dry ingredients, mixing until just incorporated. Stir in the poppy seeds.
• Chill the Dough: Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
• Roll and Cut the Cookies: Preheat your oven to 350°F. Line baking sheets with parchment paper. Roll out one disc of dough on a lightly floured surface to about 1/8-inch thickness. Use a round or fluted cookie cutter to cut out shapes, and use a smaller cutter to create cutouts in half of the cookies. Repeat with the second disc of dough.
• Bake the Cookies: Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Assemble the Cookies: Spread about 1 teaspoon of lemon curd onto the flat side of each solid cookie. Top with a cutout cookie, pressing gently to adhere.
• Dust and Serve: Dust the assembled cookies with powdered sugar. Serve immediately or store in an airtight container for up to 5 days.