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Easter Lemon Linzer Cookies

Delicate, buttery sandwich cookies filled with vibrant lemon curd or jam, perfect for spring celebrations.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened For that melt-in-your-mouth richness.
  • 2/3 cup granulated sugar Balances the tart lemon.
  • 2 lemons, zest Bright citrus aroma; use more for extra punch.
  • 1 large egg yolk Helps bind and enrich the dough.
  • 2 cups all-purpose flour Or use a 1:1 gluten-free flour blend for a gluten-free version.
  • 1/2 cup almond flour Adds tenderness and a nutty note; substitute with extra all-purpose if avoiding nuts.
  • 1/4 teaspoon salt Enhances all flavors.
  • 1/2 teaspoon baking powder Gives a gentle lift.
Filling
  • 1/2 cup lemon curd or raspberry jam Filling; raspberry is classic, lemon curd doubles down on citrus.
  • Powdered sugar for dusting Makes them look like little Easter treasures.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
  2. In a bowl, cream the butter and sugar until light and fluffy; add the lemon zest.
  3. Beat in the egg yolk until smooth, then fold in almond flour, all-purpose flour, salt, and baking powder until the dough comes together. If it’s too sticky, chill for 10 minutes.
  4. Roll dough between two sheets of parchment to about 1/8-inch thickness. Cut circles with a cookie cutter; use a smaller cutter to cut the centers from half the cookies.
  5. Chill the cut cookies on the baking sheet for 10–20 minutes.
  6. Bake for 10–12 minutes or until the bottoms are just golden. Let cool completely.
Assembly
  1. Spoon a teaspoon of lemon curd or jam onto the solid cookie, top with the window cookie, and dust with powdered sugar.

Notes

For dairy-free, swap butter for a vegan butter stick. For nut-free, replace almond flour with extra all-purpose flour and add 1 teaspoon of finely ground oats for texture. Keep your cutters dipped in flour to prevent sticking.