How to Make Buttery Soft Lemon-Lavender Linzer Cookies
Lemon lavender Linzer cookies are a delightful springtime twist to a traditional holiday favorite. Zesty lemon and herbal hints of lavender subtly flavor a vanilla dough that turns into cute shapes of buttery soft sandwich cookies. Homemade lemon curd peeks through the window to create a picture perfect cookie and the most irresistible melt-in-your-mouth treat!
There’s no doubt that lemon and lavender are the quintessential spring flavor pairing. I had my heart set on making traditional Linzer cookies this past holiday season, but those days past by me too quickly. Here we are in spring and so I just couldn’t resist turning my favorite herbal combination into these irresistible Linzer cookies.
While I normally make all my baked goods with sourdough, I wanted this recipe to be simple, delicious and pretty looking with few ingredients. These cookies certainly have all those requirements! I want all my recipes on my blog to be approachable, affordable and tasty, especially my cookie collection.
My hope is that parents use my cookie recipes while baking homemade goodies with their kids. Baking is one of the best bonding activities you can do with kids because it teaches them the practical skill of cooking for themselves one day while learning to slow down and appreciate the effort of homemade goodness.
It shows them how much love food represents to family and friends. It’s also a great time for conversation with your kids, which isn’t always the easiest as they get older. You never know what insights into their life they’ll share with you while baking. And you’ll both appreciate the life long memories made while baking when you reminisce about the past. Just think, you don’t achieve any of that when rushing off to the grocery store for pre-made cookies.
These lemon lavender Linzer cookies are a great recipe to make with kids. They require cookie cutters, assembling, a little time and patience. Did I already mention they taste amazing?!
Why You’ll Love This Recipe
Amazing taste and texture – These fun lemon lavender Linzer cookies taste as beautiful as they look! The blend of lemon and lavender provide a fresh, invigorating balance of flavors without overwhelming the cookie itself. A dusting of powdered sugar on top adds a light sweetness to a buttery rich, soft vanilla dough. Sandwiched together with a tangy homemade lemon curd, you’ll reach for these fresh springtime cookies over and over again!
Make a beautiful homemade gift – Linzer cookies are just as much about their pretty presentation as their taste. Whether you make this springtime version or stick to a traditional Christmastime recipe, the peek-a-boo of filling through the powered sugar cookie top makes them look most intriguing. Present them in a cute box as a gift and the receiver will be delighted you took the time and put effort and intention behind their gift.
Free from preservatives, chemicals and nuts – Homemade always outshines the convenience of store-bought cookies. While homemade requires a little extra input, the extra effort is worth a delectable treat without harmful chemicals and preservatives. The taste is far superior to store-bought too! And while a traditional Linzer cookie is made with nuts, this recipe is nut-free for those with allergies or sensitivities. It makes this recipe more budget-friendly too.
What are Linzer Cookies?
Linzer cookies stem from the Linzertorte, a traditional European dessert originating in Linzer, Austria. It’s one of the oldest known desserts, dating back to approximately the 1650’s. Similar in look to a fruit pie, a Linzertorte features a shortbread-like crust made with both flour and nuts. Historically filled with red or black currant jam, it’s also topped with a lattice crust.
An Austrian artist by the name of Franz Holzhulber is credited with introducing the Linzertorte to America. He travelled to the Milwaukee, Wisconsin area about 1856 without a job or many belongings. To earn a little extra money, he sold Linzertorte’s to make ends meet.
As the torte’s popularity spread, it’s believed that Linzer cookies were introduced as a smaller, more portable and convenient version. They are made with similar ingredients and today they lend themselves to all sorts of culinary creativity with different flavor combinations like this lemon lavender variation.
Helpful Hints for Perfect Lemon Lavender Linzer Cookies
- When making the dough, do not over mix the flour into the butter mixture. Any small pockets of flour will absorb the moisture from the other ingredients while the dough chills in the fridge. This keeps the cookies soft and chewy.
- While you can adjust the amount of lemon zest and lavender to your liking, I advise you to stick to the amount listed in the recipe. It’s the perfect amount for a balanced flavor of each, which is one reason why these cookies are so delicious. Also, mix them in with the flour before adding to the creamed butter ingredients. The zest will coagulate the butter, interfering with the light and fluffy texture.
- Only bake these cookies for 5 minutes. The edges may be slightly brown, but it ensures they’ll have a soft texture.
- It’s important to measure or weigh and sift the powdered sugar and flour to create a perfectly soft cookie instead of a denser traditional shortbread texture.
- Dust the top cookies with powdered sugar before placing onto bottom cookies. You want the iconic look of a Linzer cookie with the vibrant filling color popping through instead of it covered by the sugar.
How to Make Lemon Lavender Linzer Cookies
What You’ll Need
All-purpose flour – I used regular all-purpose flour in this recipe, but I also tend to bake with einkorn flour. You could also try a freshly milled flour as well.
Powdered and cane sugars – Powdered creates a lighter texture for the dough. Regular cane sugar is for the homemade lemon curd.
Vanilla paste or extract – I prefer vanilla paste for baking because it provides a slightly stronger flavor than extract. If you don’t have any on hand, extract works just as well.
Dried lavender – Use dried lavender instead of fresh because the flavor is more concentrated once it’s dried.
Cookie cutters – Generally, Linzer cookies are on the smaller side about 1 1/2″-2″ wide. You need a larger size and then a smaller size to create the window in the top cookie. Larger cutters are okay to use, but you won’t yield as many cookie sandwiches as with smaller sizes. Either way, be creative! Check out this set from Amazon.
A full list of ingredients is available in the recipe card below.
Step-by-Step Instructions
For the Dough
Cream together the butter and sifted powdered sugar until light and fluffy.
Next, beat in vanilla paste or extract and egg yolks. Mix until light and fluffy.
In a separate bowl, weigh out the sifted flour and salt.
Whisk in the lemon zest and lavender buds and add mixture to the creamed ingredients.
Blend together just until the flour appears incorporated into butter mixture. Do not over mix. Dough may be slightly crumbly.
Pour the dough onto a sheet of parchment paper or plastic wrap. Knead into a round ball and press flat. Wrap tightly and place in the refrigerator to chill.
For the Lemon Curd
While the dough chills, add egg yolks and sugar to a saucepan. Whisk together until smooth.
Add lemon zest and juice. Cook on medium low, stirring constantly until mixture slightly thickens, about 10-15 minutes.
Remove mixture from the heat, add butter and whisk until it’s fully melted and stirred together.
Place in the refrigerator to cool. Curd thickens as it chills.
To Assemble Cookies
Preheat oven to 375 degrees. Remove dough from the fridge.
Roll dough out between 1/8″-1/4″ inch thick.
Cut dough into desired shapes with cookie cutters. Make an even amount of bottom cookies and top cookies with a smaller shape cut into the middle.
Bake for 5 minutes and let them rest 2-3 minutes on the pan. Then remove onto a rack and let them cool completely before assembling.
Group together the top cookies with the centers cut.
Use a sifter and sprinkle them with powdered sugar.
Spread a bottom cookie with a teaspoon of lemon curd in the center. Be careful not to add too much filling so it doesn’t seep out the edges. Add a dollop more if desired after sandwiching the cookies together.
Gently top the bottom cookie with a powdered top cookie. Store in an airtight container up to a week. Enjoy!
FAQ’s for Lemon Lavender Linzer Cookies
Can the dough be made ahead and frozen before baking?
Yes, wrap the dough tightly in plastic wrap or parchment paper and place in a Ziplock bag. Store in the freezer no longer than three months for best flavor.
Is it okay to eliminate the lemon and lavender?
Yes, absolutely! Either leave out one or both depending on your taste preference. The cookie tastes amazing either way.
How long should these cookies be stored?
Store them in an airtight container and eat within a week for best flavor. Or store in an airtight container in the freezer up to three months.
More Recipes From Becky’s Kitchen
The Best Citrus Sourdough Sugar Cookies for Christmas
Easy Chocolate Sourdough Cookies with Espresso and Cherries
Simple to Make Fruit Pizza with Peaches and Grapes
Simple Bakery Style Berry Orange Muffins with Discard
Sourdough Starter | How to Make a No-Discard Small-Batch
Thank you for stopping by my blog today! If you make this recipe and love it, please stop by again and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Happy Baking! –Becky
Buttery Soft Lemon-Lavender Linzer Cookies with Lemon Curd
Lemon lavender Linzer cookies are a delightful springtime twist to a traditional holiday favorite. Zesty lemon and herbal hints of lavender subtly flavor a vanilla dough that turns into cute shapes of buttery soft sandwich cookies. Homemade lemon curd peeks through the window to create a picture perfect cookie and the most irresistible melt-in-your-mouth treat!
Ingredients
For the Dough
- 2 sticks (226g) unsalted butter
- 3/4 cup (90g) sifted powdered sugar
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla extract or paste
- 1/2 teaspoon salt
- 2 cups (240g) sifted all-purpose flour
For the Lemon Curd
- 5 egg yolks
- 1/2 cup sugar
- zest of 2 lemons
- 1/4 cup lemon juice
- 6 tablespoons (90g) unsalted butter
Instructions
For the Dough
Cream together the butter and sifted powdered sugar until light and fluffy.
Next, beat in vanilla paste or extract and egg yolks. Mix until light and fluffy.
In a separate bowl, weigh out the sifted flour and salt. Whisk in the lemon zest and lavender buds and add mixture to the creamed ingredients.
Blend together just until the flour appears incorporated into butter mixture. Do not over mix. Dough may be slightly crumbly.
Pour the dough onto a sheet of parchment paper or plastic wrap. Knead into a round ball and press flat. Wrap tightly and place in the refrigerator to chill.
For the Lemon Curd
While the dough chills, add egg yolks and sugar to a saucepan. Whisk together until smooth.
Add lemon zest and juice. Cook on medium low, stirring constantly until mixture slightly thickens, about 10-15 minutes.
Remove mixture from the heat, add butter and whisk until it's fully melted and stirred together.
Place in the refrigerator to cool. Curd thickens as it chills.
To Assemble Cookies
Preheat oven to 375 degrees. Remove dough from the fridge.
On a floured surface, roll the dough out between 1/8"-1/4" inch thick.
Cut dough into desired shapes with cookie cutters. Make an even amount of bottom cookies and top cookies with a smaller shape cut into the middle.
Bake for 5 minutes and let them rest 2-3 minutes on the pan. Remove onto a rack and let them cool completely before assembling.
Group together the top cookies with the centers cut. Use a sifter and sprinkle them with powdered sugar. Do this step before sandwiching the cookies together.
Spread a bottom cookie with a teaspoon of lemon curd in the center. Be careful not to add too much filling so it doesn't seep out the edges. Add a dollop more if desired after sandwiching the cookies together.
Gently top the bottom cookie with a powdered top cookie. Store in an airtight container up to a week. Enjoy!
Notes
- When making the dough, do not over mix the flour into the butter mixture. Any small pockets of flour will absorb the moisture from the other ingredients while the dough chills in the fridge. This keeps the cookies soft and chewy.
- While you can adjust the amount of lemon zest and lavender to your liking, I advise you to stick to the amount listed in the recipe. It's the perfect amount for a balanced flavor of each, which is one reason why these cookies are so delicious. Also, mix them in with the flour before adding to the creamed butter ingredients. The zest will coagulate the butter, interfering with the light and fluffy texture.
- Only bake these cookies for 5 minutes. The edges may be slightly brown, but it ensures they'll have a soft texture.
- It's important to measure or weigh and sift the powdered sugar and flour to create a perfectly soft cookie instead of a denser traditional shortbread texture.
- Dust the top cookies with powdered sugar before placing onto bottom cookies. You want the iconic look of a Linzer cookie with the vibrant filling color popping through instead of it covered by the sugar.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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