Linzer Cookies
User Reviews
5
Linzer Cookies
Description
Linzer Cookies combine softened unsalted butter with both granulated and brown sugars, lightly spiced with cinnamon, then mixed with vanilla extract. The dry ingredients include all-purpose flour, almond flour, cornstarch, and salt, which gently combine with the butter mixture to form a soft dough. The dough is divided, wrapped, chilled for at least 30 minutes allowing it to firm up for easier rolling and shaping.
Once chilled, the dough is rolled thin and cut into rounds with a small shape cut out in the center of half the cookies to reveal the raspberry jam once assembled. Baking yields delicate cookies with a tender texture due to the almond flour and cornstarch addition, while the cinnamon adds warmth. Once cooled, the cookies are sandwiched with raspberry jam and optionally dusted with powdered sugar for a classic finish.
These cookies work well as a festive dessert or gift, offering a balance of nutty, buttery richness with sweet and tangy jam. Different fillings like chocolate ganache or dulce de leche can substitute the raspberry jam. Preparing the dough in advance and proper chilling ensures ease of handling and uniform cookies.
The almond flour can be omitted for a nut-free version by increasing cornstarch instead. The dough and cookies can be stored in airtight containers, with the dough lasting up to five days refrigerated for flexibility in baking timing.
Ingredients
- 1 cup butter softened, unsalted
- ½ cup granulated sugar
- 3 tablespoons light brown sugar firmly packed
- ¼ teaspoon ground cinnamon optional
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup almond flour (see note to make these nut free)
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup raspberry jam
- powdered sugar optional, for dusting
Instructions
- Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
- In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
- Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
- Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies.
- Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies)
- Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
- Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.
Notes
- Omit almond flour and increase cornstarch to 4 tablespoons for a nut-free version without additional changes.
- Alternative fillings like chocolate ganache, dulce de leche, or preferred jams can be used instead of raspberry jam.
- Store baked cookies in an airtight container at room temperature for 3-5 days or longer in the refrigerator.
- Prepared dough can be refrigerated for up to 5 days before rolling; allow it to warm slightly if too firm to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 159kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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