Linzer Cookies are a timeless choice when it comes to sweet, tangy cookies for holidays or special occasions. Originating from the Linzer Torte, these delightful sandwich cookies capture the charm of Austria’s rich baking history. Perfect for Valentine’s Day, Christmas, or simply when you’re craving a treat that’s as pretty as it is delicious.
Ingredients
Unsalted Butter (1 cup): Adds richness and tenderness to the cookies. Make sure it is left out at room temperature for 10 minutes before using.
Granulated Sugar (1/2 cup): Provides the right level of sweetness. You can adjust the amount of sugar depending on your preferences.
Vanilla Extract (1 teaspoon): Enhances the flavor with a subtle aroma while also preventing the smell of eggs in cookies.
Large Eggs (2): Ensures a smooth, rich dough by binding the ingredients together.
All-Purpose Flour (2 cups): The base of the dough, providing structure and ensuring they hold their shape.
Almond Flour (1 cup): A signature ingredient, adding a nutty flavor and crumbly texture.
Teaspoon Salt (1/4 teaspoon): Balances the sweetness and enhances other flavors.
Ground Cinnamon (1/2 teaspoon) (optional): For a hint of warmth and adding a cozy, sweet-spicy flavor to the cookies.
Fruit Jam (1/2 cup): Raspberry or apricot work best for their bright, tangy flavors. You can also check out our Berry Sauce recipe for a quick sauce to use.
Powdered Sugar: A classic finishing touch to sprinkle over the cookies.
How to Make Linzer Cookies?
Prepare the Dough: In a large bowl, cream the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy. This step is crucial for achieving a delicate texture. Add the vanilla extract and egg yolks. Beat until the ingredients are fully incorporated and the mixture is smooth.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon (if using). Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. Avoid overmixing to prevent tough cookies.
Chill the Dough: Divide the dough into two disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to roll out and ensuring the cookies hold their shape during baking.
Roll and Cut: Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 3mm (1/8 inch) thickness. Use linzer cookie cutters (6-7 cm or 2.5 inches in diameter) to cut out shapes. For half of the cookies, cut a small shape (like a heart or star) in the center to create the tops.
Bake: Place the cookies on the prepared baking sheets, spacing them slightly apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack before assembling.
Assemble: Spread a thin layer of jam onto the flat side of each whole cookie. Be careful not to overfill, as the jam may ooze out when you sandwich the cookies. Dust the tops with powdered sugar, then gently press them onto the jam-covered bottoms.
Serve and Store: Linzer cookies can be stored in an airtight container for up to 5 days. Their flavor improves after a day, as the jam slightly softens the cookies.
Key Notes
Chilling the Dough: Don’t skip this step! Chilling ensures the dough is easier to handle and prevents spreading during baking.
Almond Flour Alternatives: If you’re out of almond flour, finely ground hazelnuts or walnuts work beautifully.
Jam Consistency: Choose a thick, high-quality jam to avoid runny cookies. If your jam is too thin, simmer it on the stovetop until it thickens.
Cutting Shapes: Be creative with your cutouts! Stars, hearts, and snowflakes are popular choices, especially for festive occasions.
Make-Ahead Option: You can prepare the dough in advance and refrigerate it for up to 2 days or freeze it for a month.
Serving
Variety of Jams: Offer different jam flavors, like raspberry, apricot, or blackberry, to cater to various tastes.
Elegant Display: Arrange Linzer cookies on a tiered dessert stand for an eye-catching presentation.
Pair with Beverages: Serve with hot tea, coffee, or mulled wine for a cozy treat.
Gift-Wrapped Delights: Wrap individual cookies in cellophane bags tied with festive ribbons for charming holiday gifts.
Cookie Platter: Include Linzer cookies in a festive cookie platter alongside other holiday treats like gingerbread or shortbread.
Ingredients
- 1 cup (200g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (250g) all-purpose flour
- 1 cup (100g) almond flour (or finely ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (150g) fruit jam (raspberry or apricot preferred)
- 1 cup powdered sugar, for dusting
Instructions
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add vanilla extract and eggs, and mix until thoroughly combined.
- In another bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, mixing until the dough forms.
- Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
- Roll out one disk of dough on a lightly floured surface to about 3mm (1/8 inch) thickness.
- Use cookie cutters to cut out shapes. For half of the cookies, cut a small shape (like a heart or star) in the center to create the tops.
- Place the cookies on the prepared baking sheets, leaving a bit of space between each. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
- Spread a thin layer of jam on the flat side of the whole cookies. Dust the cut-out tops with powdered sugar and gently press them onto the jam-covered cookies to form a sandwich.
- Store in an airtight container for up to 5 days, or serve immediately.
Notes
- Chilling the Dough: It prevents the dough from spreading during baking.
- Jam Options: Use a high-quality, thick jam to prevent it from leaking out.
- Variations: Substitute almond flour with hazelnut or walnut flour for a twist.
- Make-ahead Tip: The dough can be refrigerated for up to 2 days or frozen for a month.