Sweet Laurel Bakery


These charming cookies feature fresh lemon curd sandwiched between classic vegan shortbread. I love these cute cookies so much, they truly embody the brightness of spring in every single bite! The combo was invented by our awesome team member Dom here at Sweet Laurel, and we are loving the flavor! Enjoy!
Sweet Laurel Lemon Linzer
Sweet Laurel Lemon Linzer

Lemon Linzer Cookies

Yield: 12 cookies

Total Time: 40 minutes



2 1/2 cups almond flour

2 tablespoons arrowroot powder

1/4 teaspoon cinnamon

1/4 teaspoon pink salt

1/4 teaspoon baking soda

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup

Lemon Curd

3 large eggs

2 tbsp grated lemon zest

1/3 cup maple syrup

1/2 cup fresh lemon juice

1/4 cup plus 2 tbsp coconut oil, melted

*Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tbsp of maple syrup.


Prepare the Lemon Curd

1. In a medium bowl, whisk together the eggs, lemon zest, and maple syrup. In a small bowl, stir together the lemon juice and coconut oil. 

2. Pour the egg mixture into a medium saucepan and cook over low heat, whisking constantly, until it begins to thicken, 10 to 15 minutes. Do not overcook, as the eggs will become lumpy. Slowly stir in the lemon juice and coconut oil and cook, constantly whisking, until the mixture thickens further, another 10 to 15 minutes. If you’re not sure if it’s thick enough, stop stirring for a few seconds and see if large, slow bubbles form on the surface. It should have the texture of loose pudding. Do not boil. 

3. Remove the pan from the heat and pour the mixture through a fine-mesh sieve into a glass jar. Let cool, then seal and refrigerate until ready to use. Can be kept up to one week.

Make the Cookies

Preheat oven to 350.

In a medium bowl, stir together almond flour, arrowroot powder, cinnamon, pink salt and baking soda. Once evenly blended, add the coconut oil and maple syrup. Continue to stir until batter forms. Roll batter into a tight ball and place on parchment paper and put in the refrigerator for an hour.

To shape cookies, roll out dough between two sheets of parchment paper. Using a fluted cookie cutter, stamp out about 12 cookies. Reserve 6 of the cookies and stamp the center with a smaller cookie cutter. Place stamped out cookies on a sheet lined with parchment and bake for 8-10 minutes.

Remove from oven and allow to cool completely.

Fill cookies with lemon curd and sandwich together. Dust with a sprinkle of arrowroot powder or coconut powdered sugar, using a fine mesh sieve. Enjoy!


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