Linzer Cookies

Name: Linzer Cookies
Prep time: 45 min
Total time: 2 h 15 min
Yield: 24 serving(s)
Ingredients: 1 c. almond flour; 2 1/2 c. all-purpose flour, plus more for flouring the surface; 1 tsp. ground cinnamon; 2 sticks salted butter, softened (1 cup); 1 c. granulated sugar; 1 egg; 1 tsp. vanilla extract; 1/2 tsp. lemon zest; Raspberry jam, for filling; Powdered sugar, for dusting

These make a lovely addition to any cookie plate!

By Lauren Miyashiro; Recipe by Erin MerharPublished: Oct 18, 2021

4 Ratings

Jump to recipe

Hector Sanchez

Yields:

24 serving(s)

Prep Time:

45 mins

Total Time:

2 hrs 15 mins

Linzer cookies are always an obvious choice during holiday cookie season, but these classic beauties deserve the spotlight year-round. With a touch of cinnamon and lemon zest, these Linzer cookies are buttery, delicate, and decidedly not too sweet. (And if you know any extreme Linzer enthusiasts, consider this Giant Linzer Cookie as a birthday cake-alternative!)

Linzer cookies can be baked up to five days in advance and should be stored in an airtight container in the refrigerator. For optimal texture, hold on assembling the cookies with jam until the day you plan to serve them.

What are Linzer cookies made of?

In addition to common cookie dough ingredients such as flour, butter, sugar, egg and vanilla, Linzer cookie dough includes almond flour, which lends to its delicate and sandy crumb. Linzer cookies are typically filled with fruit preserves or jam filling.

How long can Linzer dough be refrigerated?

The dough can be made up to two days ahead of time and stored, well-wrapped, in the fridge. Yes, it can be re-rolled, but only once. Any more and it'll pick up too much flour from the surface, overdevelop gluten, and turn out tough.

What is the filling of a Linzer cookie?

Traditionally, an Austrian Linzer cookie use a black currant jam for the filling. You can certainly find a currant jam in the stores, though many recipes call for a red raspberry preserve or jam filling. Other fruit fillings like apricot or cherry would also work well.

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Ingredients

1 cup
almond flour
2 1/2 cups
all-purpose flour, plus more for flouring the surface
1 tsp.
ground cinnamon
2
sticks salted butter, softened (1 cup)
1 cup
granulated sugar
1
egg
1 tsp.
vanilla extract
1/2 tsp.
lemon zest
Raspberry jam, for filling
Powdered sugar, for dusting

Directions

1. Step 1In a medium bowl, whisk to combine the almond flour, all-purpose flour, and ground cinnamon.
2. Step 2Place the softened butter and sugar in a medium bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Add the egg, vanilla extract and lemon zest and mix well to combine. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Continue to mix until the dough is smooth, not crumbly.
3. Step 3Divide the dough into 2 portions and pat into 2 discs, about 1” thick. Wrap each tightly with plastic wrap and refrigerate for 1 hour until firm (or up to 2 days).
4. Step 4Remove the dough from the refrigerator and let sit at room temperature for about 30 minutes. The dough should still feel cold and slightly firm but soft enough to leave the imprint of your fingers.
5. Step 5Preheat the oven to 350 degrees.
6. Step 6Flour a surface very well and place one disc of dough on top (leave the other disc wrapped in plastic wrap). Roll into a large, thin sheet (between 1/16 - 1/8-inch thick.) Using a circle or shaped cutter (about 2 ½” wide), cut shapes from the dough. Place the cookies on large baking sheets lined with parchment paper, about 1-inch apart. Gather up any remaining scraps, wrap with plastic wrap and place in the refrigerator for 15 minutes. Repeat with the remaining sheet of dough and any remaining, chilled dough scraps.
7. Step 7Cut small shapes from the centers of one-half of the cookies. (You can add this dough to the re-roll pile, or bake off little mini cookies). Bake for 9-11 minutes, just until the edges of the cookies are lightly golden. Let cool for 5 minutes on the sheet pans before transferring to a cooling rack to cool completely.
8. Step 8Top the whole cookies with 1-2 teaspoons of jam and spread all over the center of the cookies. Place the cookies with cut-outs on a sheet tray and sift powdered sugar over top. Carefully place the sugared cookies over top of the cookies with jam. Serve immediately or store in a single layer in an air-tight container, between sheets of parchment paper, in the refrigerator, for up to 3 days.