Lemon Linzer Cookies - Tender buttery vanilla shortbread cookies lightly dusted with powdered sugar and filled with a tart and tangy homemade lemon curd. Every bite is so refreshing and impossible to resist!
These adorable lemon curd linzer cookies taste like a slice of sunshine and are guaranteed to brighten any season or occasion. We're giving traditional linzer cookie a festive and refreshing twist by cutting them into flowers and filling them with a bright and tangy lemon curd. Linzer cookies usually contain almond and eggs, but we're keeping it simple with a classic, 4-ingredient shortbread cookie.
For more shortbread cookies, you may like these macadamia nut shortbread, funfetti shortbread cookies or Nutella linzer cookies.
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♡ Why You Will Love These Lemon Linzer Cookies
- Easy to make. Shortbread cookies are perfect for any beginner baker, as there are very minimal steps and very few ingredients. Once your butter is softened, the dough comes together in less than 10 minutes. And although I highly recommend using a homemade lemon curd, you can even use store-bought to save on time.
- Simple ingredients. The shortbread cookies only contain 4 simple ingredients, which include flour, salted butter, powdered sugar and vanilla extract. If you choose to make lemon curd, my recipe only contains 5 ingredients and takes less than 10 minutes to make.
- So festive. Linzer cookies can be made festive for any holiday or occasion by using different cookie cutter shapes. The flower cookie cutter is great for spring and summer. With Easter around the corner, I made some egg linzer cookies that you can check out at the end of the post. You can also make heart linzers for Valentine's Day, birthdays or Mother's Day. Stars, Christmas trees and gingerbread men are popular for the holidays. The possibilities are nearly endless.
Ingredient Notes
Here are some notes about all the ingredients used in these Lemon Linzer Shortbread Cookies. Quantities and full instructions are in the recipe card below!
- Salted Butter - If you only have unsalted butter, you can add ¼ teaspoon of fine sea salt when you cream the butter and sugar.
- Powdered Sugar - Makes the shortbread cookies nice and tender.
- All-Purpose Flour - I recommend using a kitchen scale to weigh your flour. Adding too much will make your cookies dry and dense.
- Vanilla Extract - Adds flavor.
- Lemon Curd - I'm using a homemade lemon curd, but feel free to use store-bought.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Lemon Linzer Cookies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cream Butter & Sugar - In a large bowl, and using an electric mixer, cream together softened butter, powdered sugar and vanilla extract until light and fluffy.
Step 2. Combine Flour - In 2 additions, sift in flour and mix until just combined. Do not overmix.
Step 3. Chill Dough - Divide the cookie dough into 2 equal portions and wrap in plastic wrap. Chill for at least 3o minutes.
Step 4. Cut Out Dough - On a lightly floured surface, and working on one piece of dough at a time, roll dough out to about ⅛ inch (3.1 mm) thickness. Then dip a cookie cutter into flour and cut out your cookies.
Hint
I used a 2.5 inch (6.3 cm) flower cookie cutter, with a ½-inch (1.7 cm) round cookie cutter for the center. Depending on the thickness of your cookies, you should be able to make between 12 to 15 sandwiches.
Step 5. Chill Again - With an offset spatula, carefully transfer the cookies to 2 large cookie sheets lined with parchment paper, placing them at least 1 inch apart. Punch a small hole in the center of half of the cookies, while leaving the other half whole. Freeze the trays of cookies for 15 minutes.
Step 6. Bake & Cool - Preheat the oven at 350ºF (176ºC), then bake cookies for about 9 to 11 minutes or until the edges start to brown.
Allow the shortbread cookies to sit on the tray for about 1 minute, then transfer to a wire rack to cool completely.
Step 7. Assemble Linzer Cookies - Once cooled, lightly dust the top cookies with powdered sugar. Flip the bottom cookies over and spoon about 1 teaspoon of lemon curd in the center of each cookie. Place the cookie with the hole, on top of the curd and press down lightly. Serve and enjoy!
Substitutions
- Salted Butter - If you only have unsalted butter, you can add ¼ teaspoon of fine sea salt to the butter/sugar mixture.
- Powdered Sugar - If you don't have powdered sugar on hand, you can replace with ½ cup (100g) granulated white sugar.
- Lemon Curd - You can make your own lemon curd or use store bought.
Variations
- Add Lemon Zest - To add add even more fresh lemon flavor, add finely grated zest of one large lemon to the dough.
- Add Lemon Extract - Y0u can also add ½ teaspoon of lemon extract.
- Add Poppy Seeds - Add 2 teaspoons of poppy seeds to the dough for nuttiness and extra crunch.
- Other Fillings - These vanilla shortbread cookies are easy to pair with other fillings such as Nutella, fruit jam, salted caramel, cookie butter, peanut butter, chocolate sunbutter, dulce de leche, pistachio cream, marshmallow fluff or chocolate ganache.
- Make a Glaze - Instead of dusting the cookie with powdered sugar, you can make a simple lemon glaze or vanilla glaze.
Key Equipment
- Electric Mixer
- Large Bowl
- Rubber Spatula
- Sifter
- Cookie Cutters - I used a 2.5 inch (6.3 cm) flower cookie cutter and a round ½-inch (1.7 cm) cutter for the center.
- Plastic Wrap
- Offset Spatula
- Baking Sheets
Storage
- Room Temperature - Lemon Linzer cookies filled with lemon curd can be left out on the counter for up to 4 hours. Unfilled cookies can be stored in an airtight container for up to 5 days.
- Refrigerator - Filled cookies will keep in an airtight container, in the fridge for 4 to 5 days.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overwork the dough. For tender shortbread cookies, the key is to not overmix the dough. Mix in the flour just until combined, then wrap in plastic wrap.
Don't skip chilling the dough. The best part about shortbread cookies is that it’s full of butter. To prevent the cookies from spreading and losing its shape, we will need to chill the dough several times.
If at any point the dough gets too soft, pop it back in the fridge to firm up.
When cutting the cookies, dip the cutter into flour to help them release easier.
For tender cookies, bake just until the edges start to brown.
You can get pretty creative with linzer cookies. Use any cookie cutter shape and size and have fun with the center cutout of the top cookie. Hearts, stars, holiday shapes and more! Keep in mind that if your cookie is larger, they may take a little longer to cook.
FAQ
Depending on the size and thickness of the cookies, the time can vary from 9 to 11 minutes. For tender cookies, they are ready when the edges are juuuust starting to brown. If you'd prefer a crisper cookie, you can bake them a little longer.
Yes, store it in an airtight container, in the fridge for up to 5 days. It tastes amazing cold, right out of the fridge!
Absolutely! You can assemble the cookies and store them in the fridge for 4 to 5 days ahead. The powdered sugar doesn't dissipate as it sits in the fridge either. You can either store them in a single layer on a cookie sheet covered or keep in a container or cake stand. Just make sure you don't stack the cookies directly on top of the opening where the lemon curd is.
You can also assemble the cookies the day you plan on serving them. Unfilled cookies can be stored at room temperature, in an airtight container for up t0 5 days, and the lemon curd can also be stored in the fridge for up to 5 days as well.
Linzer cookies originally hail from the country of Austria and are usually served around Christmas time! Traditionally, linzers are sandwich cookies featuring buttery shortbread cookies made with almond flour, and are then filled with jam. Nowadays, linzer cookies can be eaten anytime of the year and are made with different kinds of nuts and various fillings. Our cookies are filled with lemon curd!
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📖 Recipe
Lemon Linzer Cookies
- Total Time: 1 Hr + 9 Mins
- Yield: 12 to 15 Sandwiches
Description
Lemon Linzer Cookies - Tender buttery vanilla shortbread cookies lightly dusted with powdered sugar and filled with a tart and tangy homemade lemon curd. Every bite is so refreshing and impossible to resist!
Ingredients
- Homemade Lemon Curd or Store-Bought
- ¾ Cup (170g | 12 Tablespoons) Salted Butter, room temp
- ⅔ Cup (75g) Powdered Sugar, plus more for dusting
- 1 ½ Teaspoons Vanilla Extract
- 1 ¾ Cup (210g) All-Purpose Flour
Instructions
- Make Lemon Curd - Make a batch of my Small-Batch Lemon Curd. You'll need to chill it for at least 2 hours before using. If using store-bought, proceed to step 2.
- Cream Butter & Sugar - In a large bowl, and using an electric mixer, cream together softened butter, powdered sugar and vanilla extract until light and fluffy. (if using unsalted butter, add ¼ teaspoon of fine sea salt during this step)
- Combine Flour - In 2 additions, sift in the flour and mix until just combined. Do not overmix.
- Chill Dough - Divide the cookie dough into 2 equal portions, flatten into discs and wrap each piece in plastic wrap. Chill for 3o minutes.
- Prep Pans - Line 2 large baking sheets (17x12 inches) with parchment paper and set aside.
- Cut Out Dough - When you're ready to roll out the dough, let it sit on the counter for about 10 minutes. On a lightly floured surface, and working on one piece of dough at a time, roll it out to about ⅛ inch (3.1 mm) thickness. Then dip your cookie cutter into flour and cut out your cookies. With an offset spatula, carefully transfer the cookies to your prepared cookie sheets, placing them at least 1 inch apart. Gather the dough scraps, re-roll and cut out more cookies. Repeat with your other disc of dough. When all your cookies are cut out, punch a small hole in the center of half of the cookies, while leaving the other half whole.
- Freeze - Freeze the cookies for 15 minutes. Freezing will help them hold their shape when they bake.
- Preheat & Bake - Preheat the oven at 350ºF (176ºC), then bake cookies for about 9 to 11 minutes, rotating the tray half way through. They are ready when the edges are just starting to brown.
- Cool Cookies - Allow the shortbread cookies to sit on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely.
- Assemble Linzer Cookies - Once cooled, lightly dust the top cookies with powdered sugar. Flip the bottom cookies over and spoon about 1 teaspoon of lemon curd in the center of each cookie. Place the cookie with the hole, on top of the curd and press down lightly. Serve and enjoy!
Notes
If using unsalted butter, add ¼ teaspoon of fine sea salt when creaming the butter and powdered sugar together.
After chilling the dough, let it sit on the counter for 10 minutes before rolling.
When stamping out the cookies, if the dough gets too soft at any point, toss it back into the fridge to firm up. Shortbread cookie dough is very forgiving.
I used a 2.5 inch (6.3 cm) flower cookie cutter, with a ½-inch (1.7 cm) round cookie cutter for the center. Depending on the thickness of your cookies, you should be able to make between 12 to 15 sandwiches.
I like baking the cookies one tray at a time because they bake more evenly. However, feel free to bake both trays at the same time. Just remember to rotate and shuffle the trays.
- Prep Time: 15 Minutes
- Chill Time: 45 Minutes
- Cook Time: 9 to 11 minutes
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