Soft cut-out shortbread cookies sandwiched with bright, creamy lemon curd—these Linzer-style cookies are delicate, buttery, and bursting with citrus. They’re simple to make, assemble, and perfect for spring and summer gatherings. Using fresh lemon curd elevates these treats into the most delicious little bites of sunshine.
What’s a Linzer? Where does this cookie come from?
The Linzer cookie traces its inspiration to Linz, Austria, where the Linzer torte originated. The classic torte features an almond crust, a jam filling, and a lattice top. These cookies are a charming miniature version of that dessert—cut into shapes with a small window in the top cookie so the filling peeks through. They’re especially popular during holidays, but the floral or sunshine cutouts are perfect for warmer months.
What ingredients do I need to make Linzer cookies?
You only need a handful of pantry staples—most are probably already in your kitchen.
- Butter – Unsalted, left at room temperature about 10 minutes so it creams well with the sugar.
- Sugar – Granulated sugar; cream it with the butter until light and fluffy.
- Salt – Balances the sweetness.
- Vanilla – Use a good-quality vanilla for the best flavor.
- Almond extract – Adds a warm, nutty note; use sparingly as it’s potent.
- Lemon extract/emulsion/elixir – Optional, for a subtle extra lemon boost.
- All-purpose flour – Measure accurately for best texture.
- Powdered sugar – For dusting the tops before assembling.
Below are clear, step-by-step directions to help you make perfect Linzer cookies and a fresh lemon curd if you’d like to make it from scratch.
What cookie cutter will I need for the Linzer cookies?
A scalloped cookie cutter with a small circle or other cutout for the top cookie gives you the classic Linzer look. Smaller cutters (about 1″ each) yield more cookies. If you don’t have a set, you can use the rim of a small glass for the base cookies and then cut a small circle or shape from half of the tops—though those cookies will be larger and produce fewer sandwiches.
Chilling is key
Chilling the dough is important for both ease of handling and for keeping the cookie shapes during baking. This recipe calls for chilling twice: once after flattening the dough and again after cutting the shapes and before baking. The second brief chill helps the cookies hold their form and remain tender inside.
Powdered sugar dusting on top
Dust powdered sugar only on the top cookies (the ones with the cutout) before assembling. If you dust after assembling, powdered sugar can fall into the center. Use a fine mesh sieve for an even, delicate dusting.
Homemade lemon curd or store-bought?
Both work well. Homemade lemon curd offers a bright, fresh flavor and silky texture—see the separate lemon curd recipe included below. If you prefer convenience, a high-quality store-bought curd will still make excellent cookies.
Video of the process:
I can’t wait for you to try these. If you make them, tag @bakingwithblondie and use #bakingwithblondie—I’d love to see your cookies. Happy baking!
xo, Mandy
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Lemon Curd Linzer Cookies
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Ingredients
1 Batch of Lemon Curd *See Recipe Below in Separate Recipe Section
Shortbread Sandwich Cookies
- 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
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon extract/emulsion/elixir
- 3 cups all-purpose flour
- 1 cup powdered sugar
Equipment
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scalloped cookie cutter
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circle cookie cutter
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rolling pin & parchment paper
Instructions
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In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
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Add the eggs and vanilla and mix until fully combined.
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Reduce the mixer to low and add the flour, mixing just until combined—avoid overmixing.
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Turn the dough onto a sheet of parchment, top with a second sheet, and roll the dough to about 1/8-inch thick with a rolling pin.
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Place the flattened, covered dough on a baking sheet and refrigerate 20 minutes until firm. Preheat the oven to 350°F and line a baking sheet with parchment.
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Cut half the cookies as plain bases and half with a small center cutout for the tops. Arrange on the prepared sheet.
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Freeze the sheet for 3–5 minutes, then bake 8–10 minutes. The edges should not brown—remove when set and let cool on a wire rack.
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Dust the cutout tops with powdered sugar, spread lemon curd on the plain cookie bottoms, and sandwich together with the sugared tops facing up.
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The Very Best Lemon Curd
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Ingredients
- 3 egg yolks
- 1 whole egg
- 3/4 cup granulated sugar
- 1/2 cup lemon juice
- 2 Tablespoons lemon zest (about two lemons)
- 4 Tablespoons unsalted butter, sliced
Instructions
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In a medium saucepan over medium heat, whisk together the yolks, whole egg, sugar, lemon juice, and zest. Stir continuously as the mixture thickens, about 6 minutes—the curd should coat the back of a spoon. Keep the heat moderate to avoid scrambling the eggs.
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Remove from heat and stir in the butter slices until fully melted and combined.
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Strain the curd to remove zest, then press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cool and thickened.