Can I make lemon Easter cookies ahead of time?

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.

Why aren't my cut out cookies holding their shape?

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.

Are these lemon Easter cut out cookies the same as Linzer cookies?

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.

Lemon Easter Cut Out Cookies

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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.

Author: Alie Romano
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 36 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Units Scale

Lemon Curd

Lemon Curd Recipe

Cookie

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

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Instructions

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.

Notes

Cookies will last 5-7 days stored in an airtight container or freeze for up to two months.

Nutrition

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

Find it online: https://bakingforfriends.com/lemon-easter-cut-out-cookies/