Lemon Curd Linzer Cookies

These Lemon Curd Linzer Cookies are a buttery, melt-in-your-mouth take on the classic shortbread sandwich cookie. Lightly infused with vanilla, almond, and lemon extracts, they pair beautifully with a tangy lemon curd or any jam I have on hand. With crisp edges and tender centers, they look as elegant as they taste—perfect for holidays or when I just want a sweet treat with a touch of class.

Why You’ll Love This Recipe

I love how delicate and flavorful these cookies are. The combination of buttery shortbread with bright lemon curd is a dream, and the hint of almond and vanilla adds depth. The dough is easy to work with, rolls beautifully between parchment sheets, and holds its shape in the oven. Plus, they’re fun to cut, decorate, and assemble—ideal for gifting or showing off at a cookie swap.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, left out at room temperature for 10 minutes

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 1/2 teaspoon lemon extract, emulsion, or elixir

• 3 cups all-purpose flour

• 1 cup powdered sugar (for dusting)

Equipment:

• Scalloped cookie cutter

• Circle cookie cutter (or any small shape for the center)

• Rolling pin

• Parchment paper

Directions

1. Make the dough:
I start by creaming the butter, sugar, and salt together in the bowl of a stand mixer until the mixture is light and fluffy. Then, I add the eggs and extracts, mixing until everything is well blended. On low speed, I gradually add the flour and mix just until incorporated—being careful not to overmix.

2. Roll and chill:
I roll the dough between two sheets of parchment paper to about 1/8 inch thickness. I then transfer the rolled dough to a baking sheet and chill it in the refrigerator for 20 minutes, which makes cutting so much easier.

3. Preheat the oven:
While the dough chills, I preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment.

4. Cut the cookies:
Using my cookie cutters, I cut out an even number of solid cookies and cookies with a center cut-out. Then I arrange them on the baking sheet and pop them into the freezer for about 3–5 minutes—this helps them keep their shape.

5. Bake:
I bake the cookies for 8–10 minutes, watching closely so they don’t brown too much at the edges. Once out of the oven, I let them cool completely on a wire rack.

6. Assemble:
When they’re cool, I dust the top (cut-out) cookies with powdered sugar. I spread lemon curd on the flat side of the whole cookies, then gently press the sugar-dusted cookies on top to make the perfect Linzer sandwich.

Servings and timing

• Yield: About 24 sandwich cookies (depending on cutter size)

• Prep Time: 30 minutes (includes chilling)

• Bake Time: 8–10 minutes

• Total Time: Around 45 minutes

Variations

• Jam-filled: I sometimes swap lemon curd for raspberry, apricot, or strawberry jam for a fruity twist.

• Nutty version: I like adding 1/2 cup of finely ground almonds or hazelnuts to the dough for extra richness.

• Chocolate drizzle: A drizzle of dark or white chocolate on top can add a gourmet touch.

• Spiced: A pinch of cinnamon or cardamom in the dough gives it a warm, cozy flavor.

• Gluten-free: I use a 1:1 gluten-free flour blend to make them suitable for gluten-sensitive friends.

Storage/Reheating

I store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 1 week. For longer storage, I freeze the unfilled cookies and assemble them fresh as needed. I don’t recommend reheating them, but if I want a warmer texture, I leave them at room temperature for about 10–15 minutes after refrigerating.

FAQs

How do I prevent the cookies from spreading in the oven?

I always chill the rolled dough before cutting and freeze the cut cookies for a few minutes before baking to help them hold their shape.

Can I make the dough ahead of time?

Yes, I often make the dough up to 2 days ahead. I wrap it well in plastic and refrigerate it until I’m ready to roll and bake.

Can I use store-bought lemon curd?

Absolutely. I use high-quality store-bought lemon curd when I don’t have time to make it from scratch—it saves time and still tastes amazing.

Can these cookies be made nut-free?

Yes. If I’m baking for someone with nut allergies, I just skip the almond extract or replace it with more vanilla or lemon extract.

How thick should I roll the dough?

I stick to about 1/8 inch thickness. Thinner cookies may burn, and thicker ones might not sandwich well.

Conclusion

These Lemon Curd Linzer Cookies are delicate, bright, and buttery with just the right balance of sweetness and tartness. Whether I’m making them for a special occasion or just for fun, they always bring a smile to my face. With their elegant look and delicious flavor, they’ve become one of my favorite cookies to bake and share.

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