Name: Linzer Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Austrian
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)

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

Step 1: Combine the softened butter, granulated sugar, light brown sugar, and cinnamon in a bowl. Use an electric mixer to beat the mixture until light and fluffy, about 30 to 60 seconds. Stir in the vanilla extract.

Step 2: In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, stirring gently until fully combined, taking care not to overmix.

Step 3: Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).

Step 4: Work with one disc at a time on a lightly floured surface. Roll the dough out to about ⅛ inch thick. Use a 2½ inch cookie cutter with scalloped edges to cut out circles and place them on a parchment-lined baking sheet, spacing them at least 2 inches apart.

Step 5: On half of the cookies, cut out a small shape in the center using a heart or star-shaped cutter (or a small piping tip). Place cookies with cutouts on a separate baking sheet from the solid ones to ensure even baking.

Step 6: Bake both sheets in the preheated oven for 9 to 10 minutes, or until the edges are just starting to turn light golden brown. Remove and allow the cookies to cool completely.

Step 7: Once cooled, dust the cookies with cutouts lightly with powdered sugar. Spread about a heaping teaspoon of raspberry jam onto the bottom side of the solid cookies, then sandwich each with a powdered sugar-topped cookie.

Tips & Variations

To make these cookies nut free, substitute almond flour with additional all purpose flour or a gluten-free flour blend.

For a flavor twist, try using apricot or strawberry jam instead of raspberry.

If you don’t have shaped cutters for the cutouts, a small circular piping tip works perfectly for creating the windows.

Re-roll scraps together to avoid waste and make more cookies.

Storage

Store Linzer cookies in an airtight container at room temperature for up to one week. They can also be kept in the refrigerator for up to two weeks but bring to room temperature before serving. For longer storage, freeze unfilled cookies for up to three months and add the jam after thawing. If already sandwiched, freeze in a single layer with parchment between layers.

FAQs

Can I make Linzer cookies without almond flour?

Yes, you can replace almond flour with extra all purpose flour or a gluten-free flour mix to make these nut free. The texture will be slightly different but still delicious.

How do I prevent the jam from making the cookies soggy?

Make sure the cookies are completely cooled before adding the jam. Applying a thin layer and sandwiching quickly helps keep the cookies crisp. Storing the cookies in an airtight container also slows moisture build-up.