Easter is just around the corner and what better way to celebrate the season than with some sweet lemon Easter cut out cookies? These cute treats are perfect for sharing with family and friends for the Easter holiday or to celebrate spring’s arrival. Plus, they are fun to make!
The cookies are soft yet crisp, buttery and they complement the tangy lemon curd filling. The icing sugar adds a bit of sweetness and is a fun playful touch. They are shaped into flowers with the centre of each cookie cut out so the lemon curd can peak through!
The flavours are bright like spring and make a fun cookie to enjoy this Easter!
You can customize these cut out cookies by using different cookie cutter shapes or you can find the cookie cutter I used here at your local Bulk Barn store. Bulk Barn also has an oval shaped cookie cutter where you can make egg shaped cookies too (which would be super cute for Easter).
Try using a different filling. In place of lemon curd you could fill cut out cookies with your favourite jams, jellies or even Nutella.
Add lemon zest to the cookie dough. For more of a lemony bite, add lemon zest to the cookie dough.
Tips For the Perfect Easter Cut Out Cookies
- Chill the dough before rolling it out. This step will make a huge difference in rolling, cutting, handling, and baking your cookies. If the dough is cracking while you are trying to roll it out it means the dough is too firm. Let it sit at room temperature for approx. 8 minutes and try again.
- Use blanched ground almonds. Avoid buying ground almonds with their skins on, this will affect your texture and colour of the cookies.
- Use room temperature butter. Room temperature will incorporate into the batter properly creating the perfect texture and flavour for your cookies.
- Bake the same size cookies on separate baking sheets to avoid uneven baking.
- If you can’t find something small to poke a hole in your cookies, try buying Linzer cookie cutters.
- Let the cookies sit 1-2 hours before enjoying. Believe it or not but these cookies get better as they sit, even one or two days later. Be patient and let the lemon curd set in the cookies before digging in.
How To Make Lemon Easter Cut Out Cookies
Step One: Make your batter then flatten the cookie dough into two discs, wrap in plastic and rest in the fridge for approx. 30 minutes or until slightly firm.
Step Two: Roll out cookie dough on a lightly floured work surface. Using a flower cookie cutter, cut out shapes. On half of the flower cookies, cut out small circles in the centre of each flower. If you don’t have a tiny circle cookie cutter try finding something around the kitchen, I used the backside of a piping tip.
Step Three: Bake cookies and remove to a cooling rack. Once the cookies are cool, dust the cut out cookies with icing sugar.
Step Four: Add a dollop of lemon curd in the centre of the whole flower cookies.
Step Five: Then, gently sandwich the cut out cookies on top of the whole cookies. Enjoy!Print
Lemon Easter Cut Out Cookies
These cute little lemon Easter cut out cookies are made with a buttery cookie base and are filled with a tangy lemon curd, then dusted with a layer of sweet powdered sugar. They are soft and delicate and have depth to each bite.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- icing sugar, for dusting the tops
- Make your lemon curd the day before or 2-3 hours ahead of time. Store in the refrigerator until ready to use.
- In a large bowl add flour, ground almonds and salt. Mix to combine all ingredients. Set aside.
- In a stand mixer fitted with the paddle attachment add butter and sifted icing sugar, beat until smooth and well incorporated. Add vanilla extract and egg, beat to combine.
- Turn the mixer to low and add the flour mixture, one spoonful at a time. Beat until the mixture comes together.
- Flatten the batter into two discs, wrap in plastic and let rest in the refrigerator for approx. 30 minutes or until firm.
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper and set aside.
- Lightly flour a work surface. Roll out one disc approx. 1/8″-1/4″ thick. If the dough breaks when rolling let it rest for 5 minutes at room temperature.
- Using a flower cookie cutter, cut out shapes. On half of the flower cookies, cut out small circles in the centre. If you don’t have a tiny circle cookie cutter try finding something around the kitchen that will do the job. I used the backside of a piping tip (see images above for reference).
- Place cut out cookies on one sheet and whole cookies on the other cookie sheet, leaving approx. 1/2″-1″ space between each cookie.
- Repeat with the other disc; roll out the dough, cut into shapes and place on the baking sheets.
- Bake in the oven for 10 minutes or until the bottoms and edges of the cookies start to brown. Remove the cookies to a cooling rack and let them cool.
- When the cookies are cool, dust the cut out cookies with icing sugar. Then add a dollop of lemon curd in the centre of the whole cookies. Gently sandwich cut out cookies on top of the whole cookies. Enjoy.
Cookies will last 5-7 days stored in an airtight container or freeze for up to two months.
- Serving Size: 1
- Calories: 114
- Sugar: 4g
- Sodium: 53mg
- Fat: 7.7g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9.9g
- Fiber: 0.5g
- Protein: 1.7g
- Cholesterol: 32mg
Keywords: Easter, Cut Out Cookies, Lemon Curd, Cookies
Yes, these cookies can be made 1 to 3 days ahead of time and stored in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 1 month.
If you find your cut out cookies are spreading during baking then you need to place the cookies or the dough back into the refrigerator before baking. This happens when the fats (butter) are too soft in the cookie dough and need to firm up again before baking.
These cut out cookies are very similar to Linzer cookies with a similar dough but have a different filling. Linzer cookies traditionally have cut outs in the centre of each cookie exposing a small window, revealing a jam filling underneath.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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