Easter Lemon Linzer Cookies
These delightful Easter Lemon Linzer Cookies are buttery, lemon-infused treats with a sweet jam center, perfect for family gatherings and special occasions.
Ingredients
Cookie Base
- 1 cup unsalted butter, room temperature Substitute: coconut oil for dairy-free, but chill the dough longer.
- 3/4 cup powdered sugar, plus extra for dusting Substitute: superfine granulated sugar blend for less dust.
- 1 large egg yolk Use a pasteurized yolk if preferred.
- 1 tablespoon fresh lemon zest The heart of the lemon flavor.
- 1 tablespoon fresh lemon juice Substitute: 1/2 teaspoon lemon extract if out of fresh lemons.
- 2 cups all-purpose flour Substitute: 1:1 gluten-free flour blend if needed.
- 1/2 cup almond flour Substitute: more all-purpose flour plus 1 teaspoon almond extract.
- 1/2 teaspoon baking powder A gentle lift.
- pinch teaspoon fine sea salt Balances the sweetness.
Filling
- 1/2 cup raspberry or strawberry jam Substitute: lemon curd or sugar-free jam for lower-sugar version.
Instructions
Preparation
- In a large bowl, beat the room-temperature butter with 3/4 cup powdered sugar until fluffy and pale, about 3 minutes.
- Mix in the egg yolk, lemon zest, and lemon juice until evenly incorporated.
- Whisk together all-purpose flour, almond flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the butter mixture and mix until just combined. The dough should be soft but not sticky.
- Flatten the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
Baking
- Preheat oven to 350°F (175°C). Roll dough between two sheets of parchment to about 1/8-inch thickness.
- Cut rounds with a cookie cutter; use a small shape cutter to remove centers from half the rounds.
- Transfer to a lined baking sheet and bake for 10–12 minutes until edges are lightly golden.
Assembly
- Dust all whole cookie bottoms with powdered sugar, spread a teaspoon of jam in the center, and sandwich with a top cookie that has a cutout.
- Finish with a light dusting of powdered sugar.
- Let cool on a wire rack before serving.
Notes
Tip: For a deeper nutty flavor, toast the almond flour lightly. Use a thicker jam to prevent soggy cookies.