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Linzer Cookies Recipe

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★★★★★

4.5 from 62 reviews

These classic Linzer Cookies are delicate almond-flavored sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar. Featuring a tender, buttery texture with a hint of cinnamon and vanilla, they’re perfect for festive occasions or any time you want a delightful, homemade treat.

Ingredients

Scale

Cookie Dough

  • 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

Filling & Garnish

  • ⅓ cup raspberry jam
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Butter Mixture: Combine the softened butter, granulated sugar, light brown sugar, and ground cinnamon (if using) in a bowl. Use an electric mixer to beat the mixture until it becomes light and fluffy, which should take about 30 to 60 seconds. Then, stir in the vanilla extract for added flavor.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt. Gradually add this dry mixture into the butter mixture, stirring gently until the dough is completely combined. Be careful not to over-mix to maintain a tender texture.
  3. Chill the Dough: Divide the dough into two equal portions and shape each into a disc. Wrap the discs tightly in plastic wrap and refrigerate them for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
  4. Roll and Cut the Dough: Work with one dough disc at a time on a lightly floured surface. Roll the dough out to about ⅛ inch thickness. Use a 2½-inch scalloped cookie cutter to cut out circles. Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart. For half of the cookies, cut out a small heart, star, or circular shape in the center using a smaller cookie cutter or the tip of a piping nozzle.
  5. Prepare for Baking: Arrange the cookies with the cutouts on a separate baking sheet from the solid cookies. You can save the cutout shapes and scraps to roll out and bake additional cookies.
  6. Bake the Cookies: Bake both trays in the preheated oven at 350°F (175°C) for 9-10 minutes, or until the edges start to turn a light golden brown. Remove from the oven and allow the cookies to cool completely on the baking sheets.
  7. Assemble the Cookies: Once cooled, dust the cookies with cutouts lightly with powdered sugar. Then, spread about a heaping teaspoon of raspberry jam on the bottom (solid) cookies. Sandwich each jam-spread cookie with a powdered sugar-dusted cookie that has the cutout window, creating the signature Linzer cookie pairs.

Notes

  • To make these nut free, substitute the almond flour with additional all purpose flour but note that the texture and flavor will differ.
  • Use an airtight container to store the cookies; they can keep fresh for up to one week at room temperature.
  • For a stronger almond flavor, consider adding a few drops of almond extract along with the vanilla.
  • Rolling dough between parchment paper can make handling easier and reduce the need for extra flour.

Keywords: Linzer cookies, almond cookies, raspberry jam cookies, holiday cookies, sandwich cookies, buttery cookies

Find it online: https://topreci.com/linzer-cookies-recipe/