These Lemon Sugar Cookies with Lemon Curd Filling are a citrusy twist on the classic Linzer-style treat. Inspired by the traditional Linzer format but made without nuts, this version uses a simple sugar cookie base with lemon zest, lemon extract, and a touch of cornstarch for extra tenderness. The result is a refreshing cookie that’s perfect for spring & summer holidays, teatime, or gifting.

What Makes These Lemon Linzer Cookies Special

• Lemon flavor: Zesty lemon extract and real lemon zest bring a fresh citrus taste.
• Delicate texture: The addition of cornstarch keeps the cookies light and tender.
• No nuts needed: A nut-free take on classic Linzer cookies, which is easier to make.
• Versatile and crowd-pleasing: Perfect for Easter, Mother’s Day, or any sunny celebration.

How to Make Lemon Linzer Cookies

1. Prepare the dry ingredients: Whisk flour, cornstarch, baking powder, and salt together in a bowl.
2. Cream the butter and sugar: Beat butter and powdered sugar until light and fluffy.
3. Add flavor: Mix in egg, lemon extract, and lemon zest until smooth.
4. Combine the dough: Gradually mix in dry ingredients until the dough forms and is soft but not sticky.
5. Chill the dough: Shape into a disc, wrap in plastic, and refrigerate for 1–2 hours.
6. Roll and cut: Roll dough to 3–4 mm thickness. Cut out cookie shapes, and punch out small centers in half the cookies for the tops.
7. Bake: Bake at 180°C (350°F) for 8–10 minutes, just until the bottoms are lightly golden.
8. Assemble: Once cooled, dust the top cookies with powdered sugar. Spread lemon curd on the bottom cookies, then sandwich together.

1. Room Temperature Ingredients:

It's crucial for the butter to be at room temperature – it should be soft but cool to the touch. Add your flour gradually, incorporating it gently into the butter mixture. Avoid overmixing to keep your cookies tender and delicate.

2. Chill the Dough Well:

Don't skip the step of chilling the dough. Form it into a smooth ball and refrigerate for at least 1 hour. This helps the cookies maintain their stamped designs during baking and ensures even texture throughout.

3. For Perfect Details:

Lightly dip your cookie stamps in flour before pressing patterns into the rolled dough. This prevents sticking and creates crisp impressions. If the dough becomes too soft while working, return it to the fridge for 15-20 minutes to firm up.

4. Watch Baking Time:

Avoid overbaking your cookies. They should be slightly golden only around the edges and remain pale on top. This preserves their delicate, crumbly texture and ensures the beautiful designs remain prominent.

FAQ About Lemon Linzer Cookies

• Are these traditional Linzer cookies?

Traditional Linzer cookies use ground nuts in the dough, but this nut-free variation keeps the look and format with a fresh lemon twist.

• Can I use homemade lemon curd?

Absolutely! Store-bought or homemade lemon curd both work. Just make sure it's thick enough to hold the sandwich together.

• Why is my dough too sticky or too dry?

Sticky dough: Add a tablespoon of flour at a time until it’s workable.
Dry dough: Knead gently by hand, or let it rest at room temperature for a few minutes before rolling.

• Can I use other fillings instead of lemon curd?

Yes! Raspberry jam, orange marmalade, or passion fruit curd also taste great with lemon-flavored dough.