Linzer Cookies Recipe

Course: cookies, Dessert

Cuisine: Austrian

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: sandwich cookies

Calories: 251kcal

Author: Becky Hardin

Christmas calls for Linzer Cookies! These Jam Linzer Cookies are easy, fool-proof, and cute as can be.

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Equipment

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
1 cup granulated sugar 200 grams
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2½ cups all-purpose flour 300 grams
½ cup almond flour 48 grams (see note)
1 teaspoon baking powder 4 grams
¼ teaspoon kosher salt
¼ cup powdered sugar 28 grams
½ cup cherry jam 170 grams

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes.
1 cup unsalted butter, 1 cup granulated sugar
Add the egg and vanilla. Mix to combine.
1 large egg, 1 teaspoon pure vanilla extract
In a separate medium bowl, whisk together the flour, almond flour, baking powder, and salt.
2½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
Add the dry ingredients to the wet and mix to combine. Make sure to scrape down the sides of the bowl as needed.
Divide the dough into 2 discs and wrap them in plastic wrap. Place them in the refrigerator to chill for 30 minutes.
Turn the dough out onto a lightly floured surface and roll it out to ¼-inch thick.
Cut out 3-inch shapes (circles, stars, trees, etc.) from the dough and place them on a parchment-lined baking sheet. You'll want to cut out 36 cookies.
Using a 1-inch cookie cutter of the same shape, cut the center out of half of the cookies. This will allow us to see the jam filling in the final linzer cookies!
Chill the cookies in the freezer (or refrigerator) for 30 minutes.
While the dough chills, preheat the oven to 350°F.
Bake the cookies for 13-15 minutes, or until they are just golden brown. Allow the cookies to cool completely on the tray.
When the cookies have cooled, generously dust the tops of the cookies with a hole in the center with powdered sugar.
¼ cup powdered sugar
Spread 1 tablespoon of jam onto the center of each whole cookie and carefully place a powdered sugar dusted cookie on top of the jam.
½ cup cherry jam

Notes

Almond Flour: If you can't find almond flour, you can make your own by adding 48 grams of almonds to a food processor and processing them until fine.
Want a bit more almond flour in the cookies? Add 1 teaspoon almond extract to the dough in step 2.
If you want to make these cookies nut-free, just swap the almond flour for ½ cup + 2 tablespoons all-purpose flour.
To make these cookies gluten-free, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
I’m making these linzer cookies with cherry jam, but you could use any jam that you like! Strawberry and apricot are the most traditional jams used in linzer cookies.
Measure the flour using the spoon-and-level method to avoid crumbly dough.
Because the dough is so buttery, it may become sticky as you work with it. Work with the dough in small batches, leaving the rest in the refrigerator until ready to use.
You may need some flour to roll out the cookies, but try to avoid adding too much, as this could lead to dry, crumbly cookies.
Flour your cookie cutters to keep them from sticking.
Wait until the cookies have fully cooled to top them with powdered sugar; otherwise, it will melt off.

Storage: Store linzer cookies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition