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Linzer Cookies Recipe

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Classic Linzer Cookies are delicate almond-flavored sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar. These buttery treats feature a delightful cutout top cookie that reveals the vibrant jam inside, making them perfect for festive occasions or an elegant snack.

Ingredients

Scale

For the 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

For the Filling and Finishing

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

Instructions

  1. Cream the Butter and Sugars: Combine softened butter, granulated sugar, brown sugar, and optional cinnamon in a bowl. Use an electric mixer to beat the mixture until it becomes light and fluffy, about 30 to 60 seconds. Stir in the vanilla extract thoroughly.
  2. Mix Dry Ingredients and Combine: 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 until fully combined. Take care not to over-mix to maintain the dough’s tender texture.
  3. Chill the Dough: Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step firms the dough for easier rolling and cleaner cookie shapes.
  4. Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to a thickness of about 1/8 inch. Use a 2 ½ inch scalloped-edge cookie cutter to cut circles and transfer them to parchment-lined baking sheets, spacing each cookie about 2 inches apart.
  5. Create Cutouts on Half the Cookies: Using a small heart or star cookie cutter (or a small piping tip for circular cutouts), cut shapes from the center of half of the cookies. These cutout cookies will form the top layer.
  6. Bake the Cookies: Place cookies with cutouts on one baking sheet and those without on another to ensure even baking. Bake at 350°F (175°C) for 9 to 10 minutes, or until the edges just start to turn a light golden brown. Remove from oven and let cool completely.
  7. Fill and Assemble: Once cookies are cooled, dust the cutout cookies with powdered sugar if desired. Spread about a heaping teaspoon of raspberry jam onto the whole cookies, then sandwich them with the powdered sugar-topped cutout cookies to create the classic Linzer cookie appearance.

Notes

  • To make these cookies nut-free, substitute the almond flour with additional all purpose flour or an equal amount of gluten-free flour blend.
  • Using chilled dough and rolling it to a consistent 1/8 inch thickness helps achieve even baking and a tender crumb.
  • Cut the cookies carefully to avoid tearing, especially when making cutouts.
  • Store Linzer cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • The cinnamon is optional but adds a warm flavor note that complements the almond and raspberry perfectly.

Keywords: Linzer cookies, almond cookies, raspberry jam cookies, sandwich cookies, holiday cookies, traditional Austrian cookies

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