Print

Linzer Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

These classic Linzer Cookies are delicate sandwich cookies made with a buttery almond-infused dough, cinnamon, and filled with sweet apricot or strawberry jam. Featuring a charming cutout design dusted with powdered sugar, they offer a perfect balance of nutty, sweet, and citrus flavors, ideal for holiday gifting or special occasions.

Ingredients

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 cup Almond Flour
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt

Wet Ingredients

  • 1 cup Unsalted Butter, softened
  • 1 1/4 cup Powdered Sugar, divided
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 2 tbsp Lemon Juice

Filling

  • 1/2 cup Apricot Jam or Strawberry Jam

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, ground cinnamon, and salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugar: In another large bowl, beat the softened butter using an electric mixer until fluffy. Add 1 cup of powdered sugar and continue beating until it is fully incorporated and smooth. Scrape down the sides of the bowl as needed.
  3. Add Egg Yolks and Flavorings: Beat in the egg yolks until blended. Then add vanilla extract and lemon juice, mixing well to combine all the wet ingredients smoothly.
  4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture. Use the mixer on low speed or a spatula to combine until just incorporated, being careful not to overmix to keep the dough tender.
  5. Divide and Roll Dough: Divide the dough into two equal halves. Place one half between two sheets of parchment paper and roll out to about 1/4 inch thickness. Repeat the rolling process with the other half of the dough.
  6. Chill Dough: Transfer the rolled dough sheets to the refrigerator and chill for at least one hour. This firms up the dough for easier cutting and better cookie shape.
  7. Preheat Oven and Prepare Baking Sheet: Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  8. Cut Cookies: Using a Linzer cookie cutter set, cut out pairs of cookies from the chilled dough—one solid cookie and one with a decorative cutout window. Carefully transfer cookies to the prepared baking sheets.
  9. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the cookies appear dry and are lightly set. Avoid overbaking to retain tenderness.
  10. Cool Cookies: Remove from oven and let cookies cool completely on the baking sheet or wire rack to firm up before assembly.
  11. Assemble Linzer Cookies: Spread approximately 3/4 teaspoon of apricot or strawberry jam on each solid cookie. Top with the matching cutout cookie to form a sandwich.
  12. Finish with Powdered Sugar: Lightly dust the assembled Linzer Cookies with the remaining powdered sugar for a beautiful, classic presentation. Serve or store in an airtight container.

Notes

  • You can substitute raspberry jam or any other smooth fruit preserve for the apricot or strawberry jam.
  • Ensure the butter is softened but not melted for optimal texture during creaming.
  • Chilling the dough is essential to prevent spreading and maintain the cookie shape.
  • Use parchment paper to roll dough for easy transfer and minimal sticking.
  • Store assembled Linzer cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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