Linzer cookies are a delightful blend of buttery richness and fruity sweetness, perfect for any occasion. With a tender, crumbly texture and a hint of nutty flavor from the almond flour, these cookies are a treat for the senses. The vibrant jam filling adds a tangy contrast, making each bite a harmonious balance of flavors. Ready in just over an hour, including a quick chill and bake, they’re surprisingly simple to whip up yet feel indulgent.
These cookies are not only visually stunning with their classic cut-out design but also a joy to share. The golden edges and dusting of powdered sugar create an irresistible charm. Whether enjoyed with tea or gifted in a festive box, Linzer cookies bring warmth and elegance to every moment. Their timeless appeal and delightful taste make them a must-try for any baker.
Ingredients for Linzer Cookies
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 3 tablespoons light brown sugar, firmly packed
- ¼ teaspoon ground cinnamon (optional)
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ⅔ cup (67 g) almond flour (see note for nut-free option)
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup (160 g) raspberry jam
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
- In a large bowl, combine butter, granulated sugar, brown sugar, and cinnamon. Use an electric mixer to beat until light and fluffy, about 30-60 seconds. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, almond flour, cornstarch, and salt. Gradually add this mixture to the butter mixture, stirring until just combined. Avoid over-mixing, but ensure the dough is fully incorporated.
- Divide the dough into 2 equal portions and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Once chilled, work with one disc at a time. Roll the dough on a lightly floured surface to a thickness of ⅛ inch. Use a 2 ½-inch cookie cutter (scalloped edges work well) to cut out circles. Transfer the circles to a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Use a small heart or star-shaped cookie cutter (or the larger end of a piping tip) to cut designs in the center of half the cookies. Bake the cutout cookies on a separate tray to ensure even baking. Re-roll the cutouts with any remaining dough scraps to make more cookies.
- Bake in the preheated oven for 9-10 minutes, or until the edges are just beginning to turn light golden brown. Allow the cookies to cool completely on the baking sheet.
- Once cooled, dust the tops of the cutout cookies with powdered sugar. Spread a heaping teaspoon of raspberry jam on the bottom of the solid cookies, then sandwich with a cutout cookie. Serve and enjoy!
Creative Jam Variations
While raspberry jam is classic for Linzer cookies, feel free to experiment with other flavors! Try apricot, blackberry, or even a tangy lemon curd for a twist. For a festive touch, use spiced apple butter or cranberry jam during the holidays. Just ensure your jam is thick enough to hold its shape when sandwiched.
Perfect Pairings for Serving
Linzer cookies are a delightful treat on their own, but they pair beautifully with a cup of hot tea, coffee, or even a glass of dessert wine. For a special touch, arrange them on a tiered stand with fresh berries and a dusting of powdered sugar for a charming presentation at parties or afternoon tea.
Storage Tips for Freshness
Store your Linzer cookies in an airtight container at room temperature for up to 5 days. If you’re making them ahead, you can freeze the unfilled cookies for up to 2 months. Just thaw, dust with powdered sugar, and fill with jam before serving. Avoid filling them ahead of time to prevent the cookies from becoming soggy.
Time-Saving Tricks
To save time, roll out the dough between two sheets of parchment paper to avoid sticking and minimize cleanup. You can also prepare the dough discs a day in advance and chill them overnight. When ready to bake, let the dough sit at room temperature for 5-10 minutes to make rolling easier.
Equipment Essentials
For the best results, use a sturdy rolling pin and a set of scalloped-edge cookie cutters for that classic Linzer look. A small heart or star cutter is perfect for the cutouts, but a piping tip works in a pinch. A silicone baking mat or parchment paper ensures easy removal and even baking.
Linzer Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 3 tablespoons light brown sugar firmly packed
- ¼ teaspoon ground cinnamon optional
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- ⅔ cup almond flour see note to make these nut free
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup raspberry jam
- Powdered sugar for dusting, optional
Instructions
- Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
- In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
- Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
- Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies. Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies)
- Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
- Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.