Classic Linzer Cookies
Classic Austrian linzer cookies with buttery almond dough, raspberry jam filling, and powdered sugar dusting. Perfect holiday treats that are easy to make at home.
Equipment
- mixing bowl
- electric mixer
- whisk
- measuring cups
- measuring spoons
- plastic wrap
- oven
- baking sheets
- parchment paper
- Rolling Pin
- cookie cutters
- wire rack
- fine-mesh sieve
- knife
- cutting board
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened 2 sticks
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
Assembly
- 1/2 cup seedless raspberry jam
- 1/4 cup powdered sugar, for dusting
Instructions
- In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until the mixture is light and fluffy. Beat in the large egg yolk and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and fine sea salt until thoroughly combined. Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed until a soft, shaggy dough just begins to form. Be careful not to overmix, which can make the cookies tough.
- Divide the dough in half. Gently flatten each half into a disc, wrap each disc tightly in plastic wrap, and refrigerate for at least 1 hour, or until the dough is firm enough to roll without sticking excessively. This chilling step is crucial for preventing the cookies from spreading too much while baking.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. On a lightly floured surface, unwrap one disc of chilled dough and roll it out to an even 1/8-inch thickness. Use a 2 1/2-inch round or fluted cookie cutter to cut out shapes. For half of these shapes, use a smaller 1-inch cookie cutter to create a center cutout for the top cookies.
- Carefully transfer the cut-out dough to the prepared baking sheets, leaving about 1 inch of space between each cookie. Gather any dough scraps, gently press them together, re-roll, and cut out more shapes until all of that dough portion is used. Bake for 8 to 10 minutes, or until the edges of the cookies are lightly golden and set.
- Allow the baked cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat the rolling, cutting, and baking process with the remaining chilled dough. Ensure all cookies are completely cool before proceeding to the assembly step.
- Once the cookies are entirely cool, spread approximately 1 teaspoon of seedless raspberry jam onto the flat, un-cut side of each solid cookie. Gently place a cookie with the center cutout on top of the jam-covered cookie, carefully aligning the edges.
- Lightly dust the assembled Linzer cookies with powdered sugar using a fine-mesh sieve just before serving. These cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer freshness.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.