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Vanilla Poppy Linzer Tart Cookies

Prep Time:

15 minutes

Bake Time:

10 minutes

Total Time:

45 minutes


12 cookies




  • 2 teaspoons baking powder

  • ¼ cup poppy seeds

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 cup HBD x FreshJax vanilla sugar

  • 1 large egg

  • Cranberry jam (or any jam), for filling

  • Powdered sugar, for dusting

Tools Needed

Stand Mixer

Rolling Pin

Cookie Cutters

Mesh Strainer

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Bake with Me


  1. Preheat oven to 350℉. Line two baking trays with parchment paper. Set aside.

  2. In a medium bowl, cix together baking powder, poppy seeds, flour, and salt. Set aside.

  3. Add butter and vanilla sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy. Add egg and beat again until fluffy.

  4. Add dry ingredients ⅓ at a time, mixing on low speed. Stop once everything just comes together. 

  5. On a lightly floured surface, roll out dough about ¼-inch thick. Use a 4-inch round cookie cutter to cut as many shapes as possible. Use a 1-inch round cookie cutter to cut a hole (creating a “donut”) in half of the cookies. Gather the dough scraps and repeat.

  6. Place cookies on prepared tray, spacing 1-inch apart. Bake for 8-10 minutes, or until the edges are lightly browned and the tops are dry to the touch. Cool completely on baking tray. 

  7. Dust top cookie (“donut”) generously with powdered sugar. Add 1-2 tablespoons of jam to the center of bottom cookie and spread with a spoon, leaving ¼-inch space around the edge. Sandwich with powdered sugar cookie on top. Enjoy!


Cookies, FreshJax, Holiday, Dessert

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