Citrus Curd Linzer Cookies
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Citrus curd linzer cookies are a sweet taste of spring! Brown butter sandwich cookies are filled with tangy triple citrus curd and dusted with powdered sugar for the perfect treat. Recipe makes 16 cookies.
Sandwich cookies are one of my favorite homemade cookie recipes, and these are truly the happiest sandwich cookies. The vibrant citrus curd filling reminds one of daisies, making these cookies ideal for Easter, Mother’s Day, or an especially sunny spring afternoon.
Brown butter adds richness to the cookies, balancing well with the tangy sweetness of the triple citrus curd. If you are a true citrus lover, I suggest you double the curd recipe and enjoy the leftovers on freshly baked bread, swirled into vanilla yogurt, or simply by the spoonful straight from the jar.
More sandwich cookies you’ll love:
Did you try these Citrus Curd Linzer Cookies? Let me know by leaving a comment and rating below!Print
Citrus Curd Linzer Cookies
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 3 hours (includes chilling)
- Yield: 16 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Citrus curd linzer cookies are a sweet taste of spring! Brown butter sandwich cookies are filled with triple citrus curd and dusted with powdered sugar.
- 3/4 cup unsalted butter
- 1 2/3 cups flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup sugar
- 1 tsp vanilla bean paste (or extract)
- 2 large egg yolks, at room temperature
- 1 Tbsp milk
- 1/2 tsp lime zest
- 1/2 tsp Meyer lemon zest
- 1/2 tsp orange zest
- 1 Tbsp lime juice
- 1 Tbsp Meyer lemon juice
- 1 Tbsp orange juice
- 1/4 cup sugar
- pinch of salt
- 1 large egg, at room temperature
- 2 Tbsp unsalted butter, cut into small pieces
- powdered sugar, for dusting
- Brown butter: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a large mixer bowl and let cool for 5 minutes.
- Make dough: Whisk together flour, salt, and baking powder in a medium bowl. Add sugar and vanilla bean paste to mixer bowl with brown butter. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated. Add milk and mix on low speed until dough comes together in large pieces.
- Line two baking sheets with parchment paper and divide dough in half. Working with one portion of dough at a time, roll the dough out between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
- Use a floured 2 1/4-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 16 cookies. Repeat with remaining disk of dough and use a floured 1-inch round cutter to remove centers from 16 cookies
- Use a metal spatula to place rounds on baking sheets and chill for 30 minutes. Preheat oven to 350°F.
- Make citrus curd: Whisk together citrus zest, citrus juice, sugar, salt, and egg in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total). Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
- Bake cookies for 10 to 12 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Turn over whole cookies and pipe about 1 teaspoon citrus curd in the center of each cookie (or use an offset spatula). Dust cutout cookies with powdered sugar and sandwich cookies together.
- Store leftover cookies in a single layer in an airtight container in the refrigerator up to 2 days.
Make ahead: Freeze cut-out cookies until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.
Freeze cookies: Baked cookies (unfilled) freeze well in an airtight container for up to 1 month. When you’re ready to enjoy, thaw cookies at room temperature. Fill with citrus curd and dust with powdered sugar before serving.
Keywords: Sandwich Cookie, Cookies, Citrus Curd, Lemon Curd
These cookies look perfect! I love how you made it with brown butter!
These are so cute and remind me of sunflowers! Love me some citrus curd 😀
The flavors going on here sound perfect, Laura! I love the idea of cutting the richness of brown butter with the flavor of bright citrus curd. And they’re just gorgeous – you’re right, they do look like happy daisies! If I haven’t said it before, I’ll say it now – please open up a bakery! xoxo
So lovely and I am in love with all things lemon curd 🙂
These are so so gorgeous! I love how bright they are, like little buttery, crunchy cookie suns just bursting from my computer screen <3
I love the brown butter cookies to go with the citrus curd! What a fun cookie!
Such an awesome cookie!! Love that filling!! 🙂
Beautiful! Just lovely, Laura. 🙂 I just adore everything citrus and making homemade citrus curd is such fun. I love citrus curd in butter and shortbread thumbprint or sandwich cookies and these Linzers are special! Thank for sharing!
What an awesome cookie for springtime, they are gorgeous!
You make the best lemon sweets! These gorgeous citrus linzers are no exception!
Your Linzers are so pretty, Laura.
You have my undivided attention! I adore citrus sweets! I have never made a mixed citrus curd, a most fabulous idea. And peaking out from the buttery Linzer cookie is sublime!
So pretty- for all those who were missing the linzers from the holidays, well you’ve brought them back to the warm months! Love lemon curd so much 🙂 Pinning!
What perfect little springtime flowers! I think lemon curd is so much better than jam 🙂