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Lavender Lemon Curd Linzer Cookies

These Lavender Lemon Curd Linzer Cookies are soft, buttery treats with a floral hint and a zesty lemon filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon dried lavender
For the filling and dusting
  • 1 cup lemon curd (store-bought or homemade)
  • additional none powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, salt, and dried lavender.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Roll out the dough on a floured surface to about 1/4-inch thickness.
  2. Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
  3. Cut shapes out of half of the cookies for filling (using a smaller cutter).
  4. Bake for 12-15 minutes or until lightly golden.
  5. Let the cookies cool completely.
Assembly
  1. Spread lemon curd on the solid cookie halves and top with the cut-out ones.
  2. Dust with additional powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookie halves before filling for longer storage. Thaw cookie halves before filling.