clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easter Linzer Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews


  • 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


  1. Preheat the oven to 175C and line two large baking sheets with baking parchment.
  2. 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.
  3. 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.
  4. 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