Linzer Cookies
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Linzer Cookies
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These easy Linzer cookies are buttery, lightly spiced, and filled with jam. Perfect for gatherings or a cozy treat—simple to make but look bakery-perfect!
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Ingredients
- 1 cup all-purpose flour
- ¼ cup almond flour or finely ground almonds
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- powdered sugar for dusting
- ¼ cup raspberry jam or strawberry jam or your favorite jam
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Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the vanilla extract and egg yolk to the butter mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll the dough out on a lightly floured surface to about ⅛ inch thickness. Cut out 12 cookies using a round cookie cutter, and use a smaller cutter to make a hole in the center of half of the cookies (for the tops).
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden. Let the cookies cool completely.
- Spread a small amount of jam on the solid cookies (the bottoms), then place the cookies with the cut-out centers (the tops) on top. Dust the tops with powdered sugar.
Notes
- Chill the dough for at least 30 minutes to make it easier to roll and cut clean shapes.
- Roll the dough evenly to ⅛-inch thickness to ensure the cookies bake uniformly and hold their shape.
- Use two cookie cutters (one larger, one smaller) for clean, even circles and a neat cut-out in the top cookies.
- Place cookies of similar size on the same baking sheet for even baking, as smaller ones may brown faster.
- Let the cookies cool completely before assembling to prevent the jam from melting and making the cookies soggy.
- Dust the tops with powdered sugar before assembling to keep the jam’s vibrant color intact.
- Use a small offset spatula or spoon to spread a thin layer of jam—too much can make the cookies slide.
- If the dough gets too soft while rolling, pop it back in the fridge for 5-10 minutes to firm up.
- For a crisper cookie, bake until edges are just golden; for softer cookies, pull them out slightly earlier.
Nutrition Information
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Calories
76kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
17mg
(1%)
Potassium
12mg
(0%)
Fiber
0.4g
(2%)
Sugar
5g
(10%)
Vitamin A
84IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
7mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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