Linzer Cookies Recipe
This classic Linzer Cookies recipe yields delicate, buttery sandwich cookies filled with sweet raspberry jam and topped with a dusting of powdered sugar. Featuring a hint of almond from almond flour and a subtle warmth from cinnamon, these cookies are perfect for holidays or any special occasion.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 25 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Ingredients
Scale
Dough:
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 3 tablespoons light brown sugar, firmly packed
- ¼ teaspoon ground cinnamon (optional)
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ⅔ cup (67 g) almond flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
Filling and Topping:
- ⅓ cup (160 g) raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Make the dough: Cream the softened butter, granulated sugar, light brown sugar, ground cinnamon (if using), and vanilla extract together with an electric mixer until the mixture is light and fluffy, ensuring the sugars are well incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt. Gradually pour and stir this dry mixture into the butter mixture until all ingredients are fully combined into a smooth dough.
- Chill the dough: Divide the dough into two equal discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough. During this time, preheat your oven to 350°F (175°C).
- Roll and cut: On a floured surface, roll out one disc of dough at a time to about ⅛ inch thickness. Use a 2 ½ inch round cookie cutter to cut out circles. For half of these cookies, use a smaller cutter to create center cutouts which will serve as the top cookies of the sandwich.
- Prepare for baking: Arrange the cut cookies on parchment-lined baking sheets, spacing them approximately 2 inches apart to allow for slight spreading. Bake the cutout and non-cutout cookies on separate sheets or batches to ensure even baking.
- Bake: Place the cookies in the preheated oven and bake for 9 to 10 minutes or until the edges start to turn a light golden color. Remove from oven and allow the cookies to cool completely on the baking sheets before handling.
- Assemble cookies: Lightly dust the cutout cookies with powdered sugar (if using). Spread a thin layer of raspberry jam on the flat side of the whole, solid cookies. Then gently place a cutout cookie on top to sandwich and create the iconic Linzer cookie shape.
- Serve and enjoy: Your beautifully assembled Linzer cookies are now ready to be served. Store in an airtight container to maintain freshness.
Notes
- For best results, be sure to chill the dough thoroughly to prevent spreading.
- If you don’t have almond flour, finely ground almonds can be used as a substitute.
- The cinnamon is optional but adds a nice warmth; feel free to omit if preferred.
- Use a raspberry jam with seeds for authentic texture or a smooth variety for a cleaner look.
- These cookies keep well stored in an airtight container at room temperature for up to one week.
- Dusting with powdered sugar is optional but adds a lovely finishing touch and a festive look.
Keywords: Linzer cookies, almond cookies, raspberry jam cookies, sandwich cookies, festive cookies, holiday baking
Find it online: https://reemcook.com/linzer-cookies-recipe/
