Linzer Cookies have always held a special place in my heart, reminding me of cozy afternoons and the joy of sharing homemade treats. For years, I’ve refined my approach to these delicate, jam-filled beauties, making them a staple in my holiday baking repertoire and a much-requested item among friends and family. There’s something truly magical about the tender, buttery almond shortbread paired with the vibrant sweetness of raspberry jam, all peeking through that iconic cut-out. Trust me, I’ve baked my fair share of cookies, and the charm and irresistible flavor of a perfectly made Linzer Cookie are simply unmatched. This recipe is the culmination of countless batches, ensuring you get that perfect balance of texture and taste every single time.
Why You’ll Love These Linzer Cookies
Linzer Cookies are more than just a dessert; they’re an experience. I promise you’ll fall in love with them for so many reasons:
- They’re a truly classic holiday treat, evoking warmth and nostalgia.
- The delicate almond shortbread offers a melt-in-your-mouth texture.
- The vibrant raspberry filling provides a beautiful burst of fruity sweetness.
- They’re absolutely perfect for gifting, looking as good as they taste.
- Despite their elegant appearance, they are relatively simple to make.
- Their beautiful cut-out design makes them incredibly visually appealing.
The Allure of Classic Linzer Cookies
The traditional appeal of Linzer Cookies lies in their timeless elegance and comforting flavors. With roots in Austrian baking, these cookies offer a unique combination of tender, nutty crumb and bright, fruity jam. It’s a delightful contrast that has made them a beloved dessert for generations, especially during festive seasons.
Essential Equipment for Perfect Linzer Cookies
Making Linzer Cookies requires a few key tools, but nothing too fancy! You’ll definitely want a sturdy set of mixing bowls and an electric mixer for creaming the butter and sugar. A good rolling pin is essential for getting that even dough thickness, and of course, cookie cutters. I recommend a 2-inch round cutter for the main cookie and a smaller, roughly 1/2-inch cutter (a thimble works great!) for the center cut-outs. Don’t forget parchment paper to prevent sticking and make cleanup a breeze!
Gathering Your Ingredients for Linzer Cookies
The beauty of Linzer Cookies lies in their simple, high-quality ingredients. You don’t need a pantry full of obscure items, just a few essentials to create something truly magical. Here’s what you’ll need to gather:
- 1 cup (2 sticks) unsalted butter, softened: Make sure it’s properly softened, not melted, for the best creaming results.
- 1/2 cup granulated sugar: Just enough sweetness to complement the jam.
- 1 large egg yolk: This adds richness and helps create that tender crumb.
- 1 teaspoon alcohol-free vanilla extract: For a touch of classic warmth.
- 2 1/4 cups all-purpose flour: The backbone of our shortbread.
- 1/2 cup almond flour: Essential for that characteristic nutty flavor and delicate texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup raspberry jam: The star of the show! Choose a good quality jam with a vibrant color.
- Powdered sugar, for dusting: The perfect finishing touch.
Key Ingredients for Authentic Linzer Cookies
For truly authentic Linzer Cookies, pay attention to a few stars. The almond flour is non-negotiable; it gives that signature delicate, slightly nutty bite. Properly softened butter is crucial for a light, airy dough when creaming. And finally, a high-quality raspberry jam brings that vibrant color and tangy sweetness that makes these cookies irresistible.
Step-by-Step Guide: How to Make Linzer Cookies
Making Linzer Cookies might seem a little intimidating at first glance with their delicate nature, but I promise you, it’s a wonderfully straightforward process once you break it down. I’m going to walk you through each stage, from mixing the dough to that beautiful final dusting of powdered sugar. The key is to be patient, especially with the chilling steps, and to handle the dough gently. Follow these steps carefully, and you’ll be rewarded with a batch of exquisite Linzer Cookies that taste as good as they look!
We’ll start by getting our dough just right, ensuring it’s perfectly tender and easy to work with. Then, we’ll move on to the fun part: shaping and baking these beauties. Finally, the assembly, where the vibrant jam transforms them into the iconic sandwich cookies we all adore. Remember, baking is a journey, and every step contributes to the delicious destination!
Preparing the Linzer Cookie Dough
First things first, let’s get that dough perfect! In a large bowl, cream together your softened unsalted butter and granulated sugar until it’s wonderfully light and fluffy – this usually takes a few minutes with an electric mixer. Next, beat in the egg yolk and alcohol-free vanilla extract until everything is smoothly combined. In a separate bowl, whisk your all-purpose flour, almond flour, and salt. Gradually add these dry ingredients to your wet mixture, mixing until a soft dough just comes together. Crucially, do not overmix, or your cookies will be tough! Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is essential for easy handling and to prevent spreading.
Baking and Assembling Your Linzer Cookies
Once your dough is nicely chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out your shapes. For half of these, use a smaller cutter (like a thimble) to create the signature hole in the center. Carefully transfer these delicate shapes to your prepared baking sheets. Bake for 8-10 minutes, or until the edges are just lightly golden. Let them cool on the sheets for a few minutes before moving them to a wire rack to cool completely. Once fully cooled, spread about 1/2 teaspoon of raspberry jam on the flat bottom of each solid cookie. Dust the cut-out tops generously with powdered sugar, then gently place them on top of the jam-filled bases to create your beautiful Linzer Cookie sandwiches!
Pro Tips for Flawless Linzer Cookies
Achieving truly flawless Linzer Cookies comes down to a few insider tricks I’ve picked up over the years. To prevent your cookies from spreading too much in the oven, make sure your butter is softened, not melted, and always chill your dough for the recommended time – a cold dough holds its shape much better. For that perfect, tender texture, avoid overmixing the dough at all costs; stop as soon as the flour disappears. When rolling out the dough, use a very light hand with extra flour to prevent it from drying out and becoming tough. And don’t be afraid to experiment with jam fillings! While raspberry is classic, apricot, strawberry, or even a citrus marmalade can create a delightful twist.
Common Questions About Linzer Cookies
I get asked a lot of questions about these beautiful Linzer Cookies, so I thought I’d answer a few of the most frequent ones right here! Baking can sometimes bring up little curiosities, and I’m happy to share my insights to help you perfect your batch.
Can I use a different jam for Linzer Cookies? Absolutely! While raspberry jam is traditional and truly delicious, feel free to get creative. Apricot jam is another classic choice, offering a lovely tartness. Strawberry, cherry, or even a citrus marmalade can be wonderful. Just make sure it’s a good quality jam that isn’t too runny, so it stays put between your cookies.
How long do Linzer Cookies last? When stored properly, Linzer Cookies will stay fresh and delicious for about 3-4 days at room temperature. The jam actually helps keep them moist! After that, they might start to dry out a bit, but they’ll still be perfectly edible.
Can I freeze Linzer Cookie dough? Yes, you can! This is a fantastic time-saver. You can wrap the dough discs tightly in plastic wrap and then again in foil, and freeze them for up to 3 months. When you’re ready to bake, just thaw them in the refrigerator overnight before rolling and cutting.
Linzer Cookies: Storage and Longevity
To keep your Linzer Cookies at their best, store them in an airtight container at room temperature. They’ll maintain their delicate texture and fresh flavor for up to 3-4 days. Avoid refrigerating, as it can sometimes dry out the shortbread. If you’ve made a big batch, they also freeze beautifully once baked and assembled!
Estimated Nutritional Information for Linzer Cookies
Here’s an estimated breakdown of the nutritional content per Linzer Cookie, based on the ingredients and serving size. Please remember that these values are approximate and can vary depending on the specific brands of ingredients you use and any variations you make to the recipe. They are provided as a general guide:
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Share Your Linzer Cookies Experience
I absolutely adore hearing from you! If you whip up a batch of these Linzer Cookies, please come back and leave a comment below to tell me how they turned out. Did you try a different jam filling? Do you have any secret tips for rolling out the dough? Share your creations on social media too – tag me! I can’t wait to see your beautiful cookies. For more baking inspiration, check out BBC Good Food.
Print
Linzer Cookies with Raspberry Jam
- Total Time: 1 hour 55 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Linzer Cookies feature a delicate almond shortbread sandwiching a vibrant raspberry jam. The classic design with a cut-out center reveals the colorful filling, making them perfect for special occasions or a sweet treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
- Using a 2-inch round cookie cutter, cut out shapes. For half of the cookies, use a smaller cutter (like a thimble or small round cutter) to create a hole in the center.
- Carefully transfer the cookies to the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread about 1/2 teaspoon of raspberry jam on the bottom of each solid cookie.
- Dust the cookies with the cut-out centers with powdered sugar.
- Gently place the powdered sugar-dusted cookies on top of the jam-filled cookies to create sandwiches.
- Store in an airtight container at room temperature for up to 3-4 days.
Notes
- Ensure butter is at room temperature for proper creaming.
- Do not overmix the dough to keep the cookies tender.
- Chilling the dough is essential for easy handling and to prevent spreading.
- Any fruit jam can be used as a filling.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
