These Easter Linzer Cookies are so quick and so simple to make, you’ll wonder why you haven’t been making them all along. A rich buttery, lemon tinged biscuit is sandwiched together with your favourite jams or spreads. They’re almost too cute to eat.
I love making Linzer Cookies for all occasions. They’re so simple to make but are so striking and beautiful, they always go down a storm. I flavoured these cookies with a touch of lemon extract to give them a spring feel, it really lightened them up. I can’t get over how cute these little Easter cookies turned out, you can buy Easter themed cookie cutters everywhere this time of year. I picked these up from Amazon for buttons but they’re often found in the seasonal isle at most supermarkets or baking supply stores.
Traditionally Linzer Cookie dough contains ground nuts, usually almonds or hazelnuts. I’ve chosen to omit these as I have nut allergies in my family and I didn’t want to kill anyone. Don’t come at me for authenticity, haha!
As always, the dough is freezable. As are the unfilled cookies, simply place the cooled cookies on a lined baking sheet and freeze for one hour. Once frozen transfer the cookies to a freezer bag and they’ll keep for 3 – 4 weeks. Just defrost at room temperature and fill as normal.
More Sandwich Cookie Recipes:
- Vegan Linzer Cookies
- Chocolate Dulce de Leche Linzer Cookies
- Linzer Cookies
- Rhubarb and Custard Sandwich Cookies
- Chocolate Strawberry Sandwich Cookies
HERE’S WHAT YOU’RE GOING TO NEED:
- Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Sugar – A fine grain sugar perfect for baking, the sugar crystals are perfectly created to dissolve quickly into your butter making sure the finished result isn’t gritty. Also called Superfine sugar in the US.
- Eggs – Always large, always free range!
- Lemon Extract – Use a high quality, pure lemon extract for the best flavour. You can also substitute in a teaspoon of lemon zest if you prefer.
- Salt – Use fine table salt when baking. This will balance out your flavours.
- Cornflour – What we refer to as cornflour in the UK is called Cornstarch in the US. US cornflour is a yellow flour made from finely ground corn. Make sure you use the find white version, not the yellow version.
- Plain Flour – Sometimes called All Purpose flour.
- Lemon Curd – A delicious lemon flavoured curd. Try not to eat spoonfuls while spreading. Passion fruit or orange curd would also work wonderfully here.
- Blueberry Jam – I love this paired with the lemon cookies but you can use any flavour you like. Raspberry is a good substitution.
- Icing Sugar – Or confectioners sugar in the US. This is just used for decoration at the end.
Tips for making Easter Linzer Cookies:
- Can I use ingredients straight from the fridge? – As always, it’s important to allow your ingredients to come to room temperature before making these cookies. This speeds up the process and your ingredients will come together much easier.
- Can I make these cookies Gluten Free – I haven’t tested these cookies with gluten free flour but if you want to give it a whirl I always recommend using Doves Gluten Free Blend, it’s the best GF flour I’ve used and a staple in my baking cupboard.
- Do I need to chill the dough? – You don’t need to chill this dough before baking but if you’re planning on making the dough in advance you can split it in two and flatten each half into discs and keep in the fridge until needed. Just let it sit out on your counter for 30 minutes before rolling.
- Can I freeze these cookies? – You can freeze this dough for up to 3 months. Just follow the steps detailed in the chilling section but place the discs in the freezer instead of the fridge and you’re good to go.
- Can I customise the fillings – You can use any kind of jam or spread in these cookies. I used lemon curd and blueberry jam to pair nicely with the lemon in the cookies but strawberry or raspberry jam would work beautifully too.
- Can I use different sized and shaped cutters? – You can use any cutters you like for these cookies, they don’t just have to be for Easter. Every size and shape bakes at the same time, just as long as they stay the same thickness.
- 230g unsalted butter, room temperature
- 230g caster sugar
- 2 large, free range eggs
- 1tsp lemon extract
- 1/2tsp fine salt
- 100g cornflour
- 450g plain flour
- Lemon Curd
- Blueberry Jam
- 1tsp icing sugar
- Preheat the oven to 175C and line two large baking sheets with baking parchment.
- Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula after each addition. Stir in the lemon extract, salt, and cornflour. Add the flour, a little at a time, mixing on medium-low speed after each addition.
- Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use some cute Easter cookie cutter to cut little characters then use a smaller cutter (I used a flower but you can use any shape you like to reflect the occasion, a heart would also be so cute) to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
- Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. once cool spread a teaspoon of lemon curd or blueberry jam onto the bottom character cookies then top with the corresponding windowed cookies. Sift over the icing sugar and serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Keywords: Easter, Linzer, Cookies