Lemon Curd Linzer Cookies are delicate almond shortbread sandwich cookies filled with a vibrant, tangy lemon curd. These festive treats feature buttery, melt-in-your-mouth cookies dusted with powdered sugar, making them perfect for spring celebrations and holidays.

Why You’ll Love This Recipe

These Lemon Curd Linzer Cookies offer a delightful contrast between the buttery richness of almond shortbread and the bright, citrusy zing of lemon curd. Their beautiful presentation, with the charming cut-out shapes, makes them a standout addition to any dessert table. Whether for Easter, springtime gatherings, or an afternoon tea, these cookies bring both elegance and irresistible flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup (225g) unsalted butter, softened
2/3 cup (70g) powdered sugar
1 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour
1/2 cup (50g) almond flour
1/2 teaspoon salt
1/2 cup lemon curd
Additional powdered sugar, for dusting

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and powdered sugar together until smooth and creamy.
Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
Cut out an even number of cookies using a scalloped round cookie cutter. Use a smaller cutter to create shapes in the centers of half the cookies.
Place the cookies on the prepared baking sheets and chill for 10 minutes.
Bake for 8-10 minutes, or until the edges are just starting to turn golden.
Cool cookies completely on a wire rack.
Spread a teaspoon of lemon curd on the flat side of each whole cookie. Top with a cut-out cookie and gently press to sandwich together.
Dust generously with powdered sugar before serving.

Servings and Timing

Servings: 20 sandwich cookies
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Calories: 190 kcal per cookie

Variations

Flavor Variations: Substitute the lemon curd with raspberry jam, apricot preserves, or any fruit curd of your choice.
Nut-Free Version: Replace almond flour with an equal amount of all-purpose flour for a nut-free option.
Spiced Version: Add a pinch of cinnamon or cardamom to the dough for a subtle warmth.
Chocolate Twist: Drizzle the finished cookies with white or dark chocolate for an elegant touch.
Vegan Adaptation: Use plant-based butter and a vegan lemon curd to make the recipe dairy-free.

Storage/Reheating

Store the assembled cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If stacking, place parchment paper between layers to prevent sticking. For longer storage, freeze the unfilled cookies for up to 1 month and assemble with lemon curd just before serving. Thaw cookies at room temperature before filling.

FAQs

What is the best way to store Lemon Curd Linzer Cookies?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze Lemon Curd Linzer Cookies?

Yes, freeze the unfilled cookies for up to 1 month and fill them with lemon curd after thawing.

Can I use store-bought lemon curd?

Absolutely, high-quality store-bought lemon curd works perfectly if you do not have homemade.

How thin should I roll the dough?

Roll the dough to about 1/8-inch thickness for the best texture and baking results.

Why should I chill the cookies before baking?

Chilling helps the cookies retain their shape during baking and prevents excessive spreading.

Can I make the dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 2 days before rolling and baking.

What kind of cookie cutter is best for Linzer cookies?

A scalloped round cutter for the base and a small decorative cutter for the center are traditional choices.

How do I prevent the cookies from becoming soggy?

Assemble the cookies close to serving time to prevent moisture from the lemon curd softening the cookies.

Can I substitute almond flour?

You can substitute it with all-purpose flour if needed, but almond flour adds a distinct flavor and tenderness.

How can I make the cookies more festive for holidays?

Use themed mini cutters, such as bunnies for Easter or stars for Christmas, to suit different occasions.

Conclusion

Lemon Curd Linzer Cookies are a delightful, elegant treat that combine the buttery tenderness of almond shortbread with the lively brightness of lemon curd. Whether for special gatherings or an afternoon indulgence, these cookies are sure to impress with both their flavor and their beauty.

Lemon Curd Linzer Cookies

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Delight in the sweet, tangy charm of Lemon Curd Linzer Cookies — delicate almond shortbread cookies sandwiched with vibrant homemade lemon curd. Perfect for spring celebrations, Easter baking, and festive dessert tables, these buttery treats dusted with powdered sugar are as beautiful as they are delicious! #lemondesserts #linzercookies #eastercookies

Author: Asma
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 20 sandwich cookies
Category: Desserts, Cookies
Method: Baking
Cuisine: Austrian-inspired, American twist
Diet: Vegetarian

Ingredients

1 cup (225g) unsalted butter, softened
2/3 cup (70g) powdered sugar
1 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour
1/2 cup (50g) almond flour
1/2 teaspoon salt
1/2 cup lemon curd
Additional powdered sugar, for dusting

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and powdered sugar together until smooth and creamy.
Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
Cut out an even number of cookies using a scalloped round cookie cutter. Use a smaller shape cutter (like a bunny) to cut out the center of half the cookies.
Place the cookies on the prepared baking sheets and chill for 10 minutes.
Bake for 8-10 minutes, or until the edges are just starting to turn golden.
Cool cookies completely on a wire rack.
Spread a teaspoon of lemon curd on the flat side of each whole cookie. Top with a cut-out cookie and gently press to sandwich together.
Dust generously with powdered sugar before serving.

Notes

For extra zing, use homemade lemon curd.
Chilling the dough ensures cookies maintain their shape while baking.
Store in an airtight container in the fridge for up to 5 days.